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Beef Cube Roast with Rich Pan Gravy
1 beef Cube Roll, 1.5 - 3 kg, 1 tablespoon olive oil, 1 tablespoon crushed garlic, 1 1/2 teaspoons dried thyme,1 1/2 teaspoons dried sage, 1/2 teaspoon dried crumbled rosemary, 2 teaspoons sea salt, 1 teaspoon ground black pepper, Pan drippings, 4 tablespoons plain flour, 2 cups beef stock, Salt and pepper
Heat oven to 220C
Place the roast, fat side up, on a rack in a roasting pan.
Combine the olive oil, garlic, thyme, sage, rosemary, sea salt, and pepper; stir to blend. Rub all over the roast.
Roast the beef for 15 minutes. Reduce oven heat to 180C and roast for 45 minutes
Let the roast rest for 15 minutes before slicing.
Arrange the beef on a platter and serve with the pan gravy.
Pour the pan drippings into a saucepan and stir in 4 tablespoons of flour. Cook over medium heat, stirring constantly, for 1 minute. Add the beef broth and continue cooking, stirring, until thickened.
Season with salt and pepper as desired.