Heat oven to 350° F. Combine salt, pepper, garlic powder, thyme and paprika in a small bowl; set aside. Place onion slices, 1/2 cup beef broth and 1/2 cup water in the bottom of a roasting pan. Rub spice mixture onto sides and top of roast. Place seasoned roast on top of onions. Cover and bake for 2 hours. Uncover and cook 30 minutes until roast is browned and internal temperature reaches 145° F. for medium-rare. Remove meat from roaster and let it rest, covered loosely with foil. Reserve 1/2 of roast for Second Helping Stew. Slice and serve remaining meat with prepared onion gravy.

To make onion gravy:

Remove onions and drippings from roaster and place in saucepan over medium heat. Add remaining beef broth and water to de-glaze roaster. Dissolve 1 tablespoon Clabber Girl Corn Starch into beef broth mixture. Add combined beef broth, water and corn starch mixture to saucepan. Cook over medium heat until thickened. Add salt and pepper to taste.