Herbed Oven Roast with Gravy

Here's a super simple fall favorite: an herbed roast. The herbs are all "to taste" but I will put how much we use.

Ingredients:
1 eye round roast
Salt, I use 1/3 tsp
Ground rosemary, I use 1 tsp
Garlic powder, I use 1 tsp
Ancho chili pepper powder, or paprika, I use 1 tsp
Ground black pepper, I use 1/4 tsp
Ground coriander, I use 1/4 tsp

Preheat the oven to 400.

Trim the majority of the fat off the roast, then place fat-side-up in a skillet or baking pan. Sprinkle the roast with half of the herbs and spices. Turn the roast over, fat-side-down, and sprinkle with remaining spices.

Place pan in the oven. Bake for 10 minutes, then turn the oven down to 325 and turn the roast over, fat-side-up. Bake for an additional 1 1/2 hours, or until a meat thermometer indicates the correct internal temperature has been reached - this will depend on the roast size.

When it's done, remove it to a cutting board and let it rest for 15 minutes. When it's rested, slice it, being careful to collect all the juice that runs out and pour into the pan.

Stir about 2 tbsp flour into the juice until it forms a paste, then place over medium heat on the stove and stir constantly until it begins to thicken. Slowly add milk, broth or water to the paste until it's the thickness you prefer. How much you need will depend on how thick you like your gravy and how much juice your roast yields. Season the gravy with more salt or bouillon, to taste, and if you have Penzey's Bavarian seasoning mix, add a few dashes.