• Preheat the oven, set to broil on high heat (400F).
• Remove meat from packaging and dab with clean paper towels.
• Place meat into a large roasting pan. If any grizzle is visible, place that side up.
• Add a dash of sal and pepper over the beef.
• Sprinkle with olive oil.
• Place the roasting pan in the oven uncovered.
• Cook for 10 minutes. Turn beef over and cook for another 10 minutes.
• Set the oven to bake setting at 380F.
• Wash the carrots and celery, cutting off the ends of the carrots before placing them into the roasting pan. Cut onion in halves.
• Add carrots, celery and onion into the pan.
• Add water into the pan.
• Cover with lid and bake for 2 hours.
  
• Remove the roast from the oven. Check if the meat is fully cooked by using a meat thermometer.
• Remove roast from the pan and place it in a large bowl. Pour 1 cup of the liquid broth from the roasting pan over the roast.

Making Gravy

• Remove all veggies and remaining broth from the pan and place in a medium sized cooking pot.
• Add 1 tbsp of flour and mash with a hand blender until creamy and soft.
• Bring the mixture to a boil on the stove top.
• If the gravy appears too runny, add more flour and if it appears too thick, add more water.
• Cut roast into slices and place on a serving tray. Serve hot alongside bowl of hot gravy.