1. Preheat oven to 350 degrees. 2. Place beef roast in roasting pan on top of a roast rack so that it is not laying flat on the pan bottom. 3. Cover beef with montreal steak seasoning so that you don't even see the beef surface; if you don't have the seasoning, you can sub salt and lots of fresh cracked pepper and maybe a touch of garlic powder (but it won't be exactly the same). 4. Roast beef for about 45 minutes to 1 hour depending on size; you can use meat thermometer to check if you like, meat should be at medium rare. 5. Let meat rest for a few minutes; while this is going on, mix 3 cups cold water with 2 packages brown gravy mix (a whisk really helps here). 6. After a few minutes, slice roast beef as thin or thick as you like; my family likes it about a 1/2 to 3/4 inch thick. Set aside a few slices for those who like their meat medium rare. 7. Drain pan drippings from roast pan into a large frying pan, add gravy mixture, stir until it starts to bubble. 8. Place roast beef slices that you want to be well done into pan with gravy, cook and let gravy reduce a bit, about 10 minutes or so. 9. Put well done beef and also saved medium rare slices onto a serving platter and drizzle last bits of gravy over all. Enjoy! ---------------------------------------------------------------------------
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