Roast Beef Dinner

Instructions:

1. Pat the roast dry with a paper towel and using a sharp-pointed knife, cut a small slit in the roast and insert a garlic slice. Repeat with the remaining garlic evenly throughout the roast. Season all over with salt.
2. Mix together the 3 tablespoons of butter, pepper, rosemary and garlic powder. Smear it all over the too and sides of the roast.
3. Preheat the oven to 500°F.
4. Add the onions, carrots and potatoes into a large roasting pan. Drizzle olive oil all over and toss to combine and season with salt. Place the roast on top of the vegetables.
5. Cook, uncovered, in the preheated 500°F oven for 5 minutes per pound, rounded up to the next minute. For this 2.5 lb roast, it is 13 minutes.
6. Turn the oven off. Leave the roast in the oven for 2 hours. Do not open the oven door.
7. Remove the roasting pan from the oven. Place the roast on a cutting board and cover with aluminum foil. Remove the vegetables and place on a serving platter.
8. Place the roasting pan on the stovetop and turn on both front and back burners to medium heat.
9. Melt the 2 tablespoons of butter in the roasting pan. Add the flour and stir together for 1 minute. Add the brandy and stir until the brandy has reduced, about 30 seconds.
10. Pour in the beer broth and stir until slightly thickened or until desired consistency is reached.
11. Slice the roast and place on the serving platter with the vegetables. Pour the gravy over the meat and/or in a gravy boat.