Remove roast from packaging, wash and place it in roasting pan. Surround with potatoes, carrots and quartered onion. Season with salt and pepper.

If you are using the time delay on your stove, cover the roast and vegetables with ice cubes, and set the cook delay function so the roast is finished cooking when you arrive at home. Otherwise, add 3/4 cup of water and start cooking the roast immediately.

Bake in 350°F oven for about 2 hrs (1/2 hr per pound). Test roast by piercing with large fork. If fluid runs clear the roast is done. Internal temperature should be at least 150°F.

Remove from oven. Place roast on plate and cover with it with roasting pan lid. Remove vegetables and cover them.  

For gravy:  heat drippings on medium-high heat so it boils. Add about 1 cup of water to increase fluid. REDUCE heat to medium. In a cup, mix 2 heaping tbsp. corn starch with water (mixture should be watery). While stirring the drippings, slowly add corn starch mixture. Allow it to thicken. Add 1 tbsp. of beef boullion for flavour.

Slice roast beef and serve.

NOTE - the delay method of cooking the roast would not be suitable in hot weather, as the ice cubes would melt too quickly and the roast would not be kept cold prior to roasting.