Ingredients

• 12 pound beef steamship round, trimmed of excess fat
• 3 tablespoon kosher salt
• 2 tablespoon black pepper, freshly ground
• 2 tablespoon dried thyme
• 1 tablespoon garlic powder
• 3 tablespoon vegetable oil
• 2 cup beef broth
• 1 cup water
• 3 tablespoon all-purpose flour
• 2 tablespoon butter
• 4 pound carrots, peeled and cut into 2-inch pieces
• 3 pound parsnips, peeled and cut into 2-inch pieces
• 3 pound potatoes, peeled and quartered
• 1 tablespoon fresh parsley, chopped

Steps

1. Remove the steamship round from refrigeration 45 minutes before roasting to allow it to reach room temperature for even cooking.
2. Preheat oven to 325°F (163°C).
3. Peel and cut carrots into 2-inch pieces; peel parsnips and cut into 2-inch pieces; peel potatoes and quarter them. Arrange on a sheet pan, toss lightly with 1 tablespoon vegetable oil, and season with salt and pepper. Set aside.
4. In a small bowl, combine 3 tablespoons kosher salt, 2 tablespoons black pepper, 2 tablespoons dried thyme, and 1 tablespoon garlic powder.
5. Pat the steamship round dry with paper towels. Rub all sides evenly with the salt and herb mixture.
6. Heat 2 tablespoons vegetable oil in a large roasting pan over medium-high heat until shimmering. Carefully sear the seasoned roast on all sides for about 2 minutes per side until a deep brown crust forms.
7. Place a roasting rack in the pan and set the seared roast on the rack, fat-side up. Insert a meat thermometer into the thickest part of the roast without touching bone.
8. Pour 2 cups beef broth and 1 cup water into the pan around the roast (not over it). Place the roasting pan in the preheated oven.
9. Roast the beef for approximately 2 hours (about 10 minutes per pound), basting with pan juices every 30 minutes using a basting brush.
10. After 1 hour of roasting, add the prepared carrots, parsnips, and potatoes to the pan around the roast.
11. Continue roasting until the meat thermometer reads 130°F (54°C) for medium-rare, approximately 1 more hour. The vegetables should be tender and golden.
12. Remove the roasting pan from the oven. Carefully transfer the roast to a cutting board and tent loosely with foil. Let rest for 15 minutes before carving.
13. While the roast rests, strain the pan drippings through a fine-mesh sieve into a saucepan, discarding solids. You should have approximately 1.5 to 2 cups of liquid.
14. Place the saucepan with pan drippings over medium heat. In a small bowl, whisk together 3 tablespoons flour and 3 tablespoons water until smooth (slurry).
15. Add 2 tablespoons butter to the saucepan and whisk until melted. Slowly whisk in the flour slurry, stirring constantly to avoid lumps.
16. Simmer the gravy for 3 minutes, stirring frequently, until thickened and no raw flour taste remains. Season with additional salt and pepper to taste.
17. Carve the rested steamship round against the grain into 0.5-inch thick slices using a sharp carving knife.
18. Arrange the sliced roast on a large serving platter. Distribute the roasted vegetables around the meat. Drizzle lightly with gravy and garnish with fresh chopped parsley.
19. Pour the remaining gravy into a serving boat for individual plating. Serve immediately.