Slow-Roasted Beef Round

Preheat the oven to 200 degrees F (95 degrees C).

Combine the onion, celery, carrot, pepper, and garlic in a large roasting pan. Add beef broth, onion soup mix, and water to the pan, stirring until the soup mix is fully incorporated. Season the roast with salt and coarsely ground pepper, then place it in the roasting pan.

Bake the roast uncovered in the preheated oven for 1 hour, then continue to bake every 30 minutes until it reaches the desired level of doneness. Use a meat thermometer to check the internal temperature, which should be between 130 and 140 degrees F (55 and 60 degrees C) for medium-rare, or between 145 and 155 degrees F (63 and 68 degrees C) for medium-well.

As the roast approaches an internal temperature of 110 degrees F (43 degrees C), start checking it more frequently.

Transfer the roast to a serving platter and place the roasting pan with vegetables and juices on the stovetop over medium heat. Simmer, mashing the vegetables against the sides of the pan with a large spoon, until the sauces have reduced by about half. This process may take anywhere from 20 to 30 minutes, depending on the size of the pan.

Strain the juices from the roasting pan over the roast, allowing it to cool in the juices. Once cooled, wrap the roast and refrigerate for several hours or overnight. Reserve any remaining juices in a separate container.

When the roast is chilled, unwrap it and slice it against the grain as thinly as possible. An electric meat slicer is ideal, but a sharp knife or electric carving knife will also work well. Remove the excess fat from the reserved juices and heat the meat in the juice over low heat. Adjust the seasonings to taste before serving.