For years I've been trying to perfect my roasts. This one turned out very tender and moist. I think it had a lot to do with scoring the meat, placing bacon on top and baking it in a tightly covered pot. It got my husband's approval and that's good enough for me. :)
1Preheat oven to 350F. Peel Potatoes and cut into chunks. Peel carrots and cut into chunks. Set aside.
2Prepare roast by lightly scoring diamond shapes on top and bottom of meat. (not too deeply) Combine dry rub ingredients and rub into roast on all sides.
3In large dutch oven heat oil and sear roast on all sides.
Add 1/4 can beef broth and bay leaf to dutch oven. Place slices of bacon over top of roast. Bake Covered at 350F for 1 1/2 hours. Note: I use Paula Deen's heavy cast iron covered dutch oven with an enamel interior.
4Add potatoes and carrots around roast and pour another 1/4 can broth over top of meat. Bake Covered 30 minutes.
5Increase temp to 375F. Uncover and bake for an additional 15-20 minutes. Remove bay leaf(s) and bacon.
6MAKE BROWN GRAVY: Melt butter or heat oil in skillet. Add cornstarch or flour to make a roux. Add spices. Stirring occasionally-to prevent burning. When brown, add remaining broth and water-more if needed.(Gravy should remain a little thick because it will be added to the broth in the roast) Cook until bubbly and thickened. Pour brown gravy over roast and vegetables.