Melt in the Mouth Roast Beef with Gravy

afullliving.com

Aurorae

subheading: For the beef roast:

3 pounds bottom round beef roast (or your cut of choice)

1.5 tablespoons kosher salt, divided (to taste)

1.5 teaspoons coarse black pepper, divided (to taste)

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dried thyme

½ teaspoon smoked paprika

2 tablespoons olive oil

subheading: For the braising liquid & gravy:

32 ounces beef stock, divided (4 cups)

4 ounces dry red wine (can be replaced with more beef stock)

8 cloves garlic

8 sprigs fresh thyme (optional)

2 bay leaves

2 tablespoons Worcestershire sauce

1 tablespoon dijon mustard

2 tablespoons unsalted butter

2 ounces heavy cream

½ teaspoon xanthan gum (to thicken the gravy)

Directions at afullliving.com

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