1mix worcestershire sauce, liquid smoke and montreal seasoning to make a paste. rub it onto the roast, really massaging it into the meat.
Heat olive oil in heavy skillet on high till the oil ripples from the heat. Preheat oven to 350. Sear every inch of the roast till its blackened on the outside, be careful when searing sides and ends that it does not fall over splashing oil.
once the entire outside is seared. Transfer roast to covered baking dish for 1 hour in the oven.
2Set aside your dirty searing pan, dont dump anything out of it. Once the roast is done, remove it from pan let rest for 10 minutes.
Put the original searing pan back on high heat, transfer any liquid from baking pan to the searing pan. Once the pan is smoking pour your beef broth in, be careful, it is VERY hot and will steam and spit! make sure your fan is on. right when you pour the broth in, whisk the pan scraping everything off the bottom and sides with your whisk. once everything is unstuck from the pan turn off heat, Add your broth and flour whisk until blended and creamy.
3Slice your roast, place it on your serving platter, drizzle a little of your fond gravy on it and sprinkle with dried parsley or chives!
I serve this with Roasted garlic mashed potatoes.