For the Roast and vegetables
- Mix the rosemary, thyme, salt, pepper 3 garlic cloves, and tsp of olive oil together in a small bowl using a fork. Set aside.
- Pat the roast very dry with a clean paper towel. Preheat the oven to 425F. Heat a large ovenproof skillet or braiser over medium-high heat. Drizzle the hot pan with olive oil and carefully add the roast, leaving undisturbed for 3 minutes. Sear all the sides of the roast to a rich golden brown.
- In a large bowl, toss the veggies with a drizzle of olive oil and a tsp of the herb mixture. Brush the roast with the remaining herb mixture. Place the seasoned veggies around the roast in the pan and roast until the internal temperature reaches 135F when tested with an instant-read thermometer, about 30-40 minutes.
- Remove the roast to a cutting board to rest, tent with foil for 20 minutes. Place the veggies on the serving platter and cover to keep warm. If the veggies are not tender yet, roast them 10-20 minutes longer in a greased sheet pan while you make the gravy.
For the Gravy
- Place the empty hot pan on the stovetop over medium heat. Add the butter. Once melted, add the shallots and reserved garlic clove, and cook for 1 minute. Add the flour and whisk for 1-2 minutes. Carefully add the red wine, and whisk constantly for 1 minute. Add the beef stock and bay leaf, whisking to create a smooth sauce. Reduce heat to medium-low and simmer for 10-15 minutes, or until gravy thickens. Taste and adjust seasoning as needed.
To Serve
- Once the roast has rested for at least 20 minutes, use a very sharp, large knife to slice the roast as thin as you can. The thinner the better. Serve immediately with roasted veggies and gravy, garnished with more fresh herbs if desired.