4 lb bottom round rump roast; at room temperature
1 tsp essence; recipe follows
1/2 tsp salt
1/2 tsp black pepper, freshly ground
3 tbsp olive oil
1/2 large yellow onion, sliced
3 sprigs fresh thyme
3 cups beef broth
2 tbsp cornstarch
1/4 cup water

Essence:
2 1/2 tbsp paprika
2 tbsp salt
1 tbsp black pepper
2 tbsp garlic powder
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

1. Preheat the oven to 275F.

2. In a small bowl mix Essence ingredients (paprika, salt, pepper, garlic powder, onion powder, cayenne, oregano and thyme).

3. Season the meat on all sides with the Essence, salt, and pepper.

4. Heat the oil in a large Dutch oven and brown on all sides, about 4 minutes per side.

5. Remove the roast from the pan and add the onion slices and thyme sprigs. Place the roast on top of the onions, fat side up. Add the beef broth to the pan and place in the oven, uncovered.

6. Roast until the beef is tender and registers an internal temperature of 130F to 135F, about 1 1/2 to 2 hours.

7. Transfer the roast to a platter or cutting board and let rest for 15 minutes before carving.

8. Meanwhile, use a slotted spoon to discard the onions and thyme sprigs. Place the Dutch oven over medium-high heat and heat the beef drippings.

9. Combine the cornstarch and water in a small bowl until dissolved. Add the cornstarch mixture to the beef drippings and bring to a boil.

10. Cook, stirring constantly, until slightly thickened, 2 to 3 minutes. Remove from the heat and carefully transfer to a gravy boat or decorative bowl.

11. Carve the beef with grain thinly and arrange the slices on large plates. Drizzle gravy over each portion.

Serve with potatoes or rice.