3/4 pound russet potatoes, peeled and cut into large chunks
1 tablespoon olive oil
2-3 pound eye of round beef roast
salt
Gremolata
1/4 cup + 2 tablespoons fresh chopped parsley
2 tablespoons fresh thyme leaves
1/2 head garlic
1 1/2 tablespoons olive oil
1/2 tablespoon kosher salt
1/2 teaspoon grated lemon peel
Classic Beef Gravy
1 cup diced yellow onion
1 tablespoon tomato paste
2 bay leaves
1/4 cup dry red wine
3 tablespoons flour
2 cups reserved potato water
14 ounces beef broth
2 tablespoons butter
1 tablespoon balsamic vinegar
salt and pepper to taste
meat juices

Heat oven to 400°F. Parboil potatoes 15 minutes so outside is cooked, but inside is still hard. This will make the roasted potatoes fluffy inside and crisp outside. Keep cooking water for gravy.
Gremolata
Combine all ingredients in large resealable plastic bag. With flat side of meat mallet, crush garlic cloves with herbs. Sear salted roasts in heavy roasting pan till browned. Top roasts with gremolata. Arrange potatoes in roasting pan on one side, meat on the other. Roast 45 minutes. Cook till meat reaches desired doneness (130-135°F for medium). Scrape gremolata from roast into pan. Remove meat and potatoes. Allow roasts to rest 15 minutes before carving.
Classic Beef Gravy
Saute onion, tomato paste and bay leaves over medium heat with the gremolata in the roasting pan. Cook till onion softens. Deglaze with wine, scraping the pan. Simmer to evaporate liquid. Sprinkle flour over mixture. It will be pasty. Gradually whisk in potato water and broth. Whisk constantly to prevent lumps. Simmer 5 minutes till slightly thickened. Finish with butter, vinegar, seasonings and any juices that might have accumulated as the roast has rested. Strain before serving.