Roast beef with gravy

Ingredients:

• 2.2 kg boneless beef
• Salt and black pepper
• 1 large onion, chopped
• 1/4 cup apple cider vinegar
• 4 tablespoons of wheat flour

Preparation:

1. Preheat oven to 230°C.
2. Line a large roasting pan or baking sheet with heavy-duty aluminum foil, large enough to completely enclose the beef. The shiny side of the foil should be facing up. Season the beef with salt and pepper on all sides and place it in the center of the foil. Arrange the chopped onion on top, then pour in the vinegar. Bring the ends of the foil together, fold the meat over several times, then press the ends together to seal the meat. Pour about 3 cm of water into the pan around the foil and the beef. Bake the beef until the meat is tender and browned, about 3-4 hours. Check the water level in the pan regularly, adding more if needed. If any juices drip out of the foil during cooking, save them for gravy.
3. When the roast beef is done, remove the foil-wrapped meat from the pan and let it cool for a few minutes. Carefully open the package to capture all the juices and transfer the meat to a platter. Cover the meat with foil to keep it warm while you make the gravy.
4. Pour the meat juices into a measuring cup, allowing all the fat to float to the surface. Skim off 4 tablespoons of the fat and pour it into the pan; discard the remaining fat. (If you have less than 4 tablespoons of fat, add the required amount of butter.)
5. Measure the remaining fat-free meat juices; you should get about 2 cups. If less, add water. Pour the flour into the fat in the pan and stir to create a roux. Cook the mixture over medium heat until the flour turns brown, about 1 minute. Slowly pour in the fat-free meat juices, stirring until the gravy thickens.
6. Cut the roast beef into slices (the meat will be very tender) and serve with gravy.