Glad you liked LuSea's recipe.
Next time add some good dry red wine to the gravy made from pan drippings for an even more robust tasting gravy.

Mom

ps. we went to someone's house for Xmas Eve. They made a whole filet minoin on the grill. WAAAAAY overcooked. Looked (and tasted) like a dead pot roast. Was the Worst piece of beef we have ever eaten. Such a shame. They said the meat thermometer wasn't working correctly.....right. Took it out when it was way past 140 degrees. Duh!

But we did have a great standing rib roast on Christmas Day at another relatives house to make up for the loss.