Ingredients
For Roast
1 each 2 1/2 - 3 1/2 London Broil (Inside Round Roast)
1 TB Light Brown Sugar
2 Tsp Salt
1 Tsp Black Pepper
1/2 Tsp Garlic Powder
1/2 C Worcestershire Sauce
For Gravy
1/4 C Butter
1/4 C All Purpose Flour
2 C Water
6 packets Sodium Free Beef Broth Powder (or enough bulk powder for 6 cups broth)
1/2 tsp Onion Powder
1 tsp Sugar
2 tsp Worcestershire Sauce
2 TB Tomato Paste
Salt & Pepper (to taste)
Roast:
Place London Broil & Worcestershire sauce in zip-top bag and allow to marinade in the refrigerator at least 3 hours (overnight is best), turning occasionally. In a small bowl, combine well the dry rub ingredients.
Gravy:
Combine all ingredients except for butter and flour in a bowl, and whisk to combine. Add butter to medium saucepan and melt over medium heat. Add flour to butter and whisk to combine. Allow butter and flour to cook together 3-4 minutes or until it begins to emit a nutty scent. Add about a quarter of the beef broth mixture, whisking vigorously. Once thickened, add the remainder of the mixture. Whisk to combine and simmer over medium low heat 15 minutes, stirring regularly. Season to taste with salt and black pepper.
Roast:
Remove from marinade and place on foil-lined roasting plan with grate to keep the meat off the bottom of the pan. Coat both sides of roast well with dry rub. Set oven to high broil, and raise oven shelf to its highest setting. Once hot, place the roasting pan in the oven, leaving oven door slightly open. Cook 5-8 minutes or until the exterior forms a good color. Flip and broil on the other side. Continue to flip and cook until instant read thermometer reads an internal temperature of 135¢ªF degrees for medium rare, 145¢ªF for medium or 155¢ª for well medium well. Remove from oven and allow to rest on cutting board for 5 minutes before slicing.
Slice roast thinly, against the grain, and serve with brown gravy.
Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team