Grandma's Roast Beef with Gravy

Ingredients

• 1 (4- to 5-pound) boneless top round roast , tied (see note)
• Salt and pepper
• 1 tablespoon vegetable oil
• 4 tablespoon sunsalted butter
• 2 carrots , peeled and cut into 2-inch piece s
• 1 onion , peeled and cut into 1/2-inch rounds
• 1 celery rib , cut into 2-inch piece s
• 1/2 cup all-purpose flour
• 1 teaspoon tomato paste
• 2 (10.5-ounce) can sbeef consommé
• 1 1/2 cup swater

Instructions

1. SEASON MEAT Pat roast dry with paper towels and rub with 2 teaspoons salt. Wrap in plastic wrap and refrigerate at least 1 hour or up to 24 hours.
2. BROWN ROAST Adjust oven rack to middle position and heat oven to 225 degrees. Pat roast dry with paper towels and rub with 2 teaspoons pepper. Heat oil in large ovensafe skillet over medium high heat until just smoking. Brown roast all over, 8 to 12 minutes; transfer to plate.
3. MAKE GRAVY Meanwhile, keeping in mind that handle will be hot, return skillet with vegetables to medium high heat and cook, stirring occasionally, until vegetables are deep golden brown, about 5 minutes.
4. Slowly whisk in consommé and water, scraping up any browned bits, and bring to boil.
5. Reduce heat to medium and simmer until thickened, 10 to 15 minutes.
6. Strain gravy through fine mesh strainer into serving bowl; discard vegetables.
7. Season with salt and pepper.
8. CARVE Remove kitchen twine from roast. Thinly slice roast crosswise against grain. Serve with gravy.