Tied a 2.5 pound roast. Seasoned it with pepper, thyme, and ground cloves (a last minute addition, but perfection). Baked at 325 directly on the oven rack for 2 hours, with a pan underneath to catch the drips. (In retrospect, it was too well done. I'd do it 1.5 hours, maybe 1.75 next time.) Let roast rest while I prepared gravy. I melted 2 tbsp butter in a saucepan until fragrant and sizzling, then added 1 tbsp flour, mixed, added another tbsp flour, mixed more. I never stopped stirring. To the roux (butter-flour mixture), I added the scraped-off bits from the drip pan. It was getting thick, so I added a couple splashes of balsamic vinegar, and then it got VERY thick, so I added a cup of water, stirring all the while.
It was perfect. Fantastic taste, smooth texture, even had that "I am a kickass gravy" sheen. We had the leftovers tonight as roast beef sandwiches. *is in meat heaven*
2. Made a few Office Space icons, if anyone wants them:
3. GIP. ;) I wish I could take credit for it, but tinycaskets made it.