1 (8 ounce) can refrigerated biscuit dough
1 cup water
1 tablespoon cornstarch
4 pounds beef roast
1 cup heavy cream
1 cup beef bouillon granules
1 1/2 tablespoons dry mustard
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon white sugar
1 tablespoon Italian seasoning
Preheat oven to 375 degrees F (190 degrees C).
Preheat oven to 400 degrees F (200 degrees C).
Place biscuit dough in a shallow dish or bowl, mix water, cornstarch, and 1/2 cup cream with a wire whisk to make a roux. Pour 2/3 cup batter over biscuit dough; turn and continue mixing. Drop roast using tongs into gravy and gravy mixture.
Press 1/2 teaspoon mustard over meat. Spoon cream into shallow dish or bowl. Cover. Bake in preheated oven for 25 minutes. Baste with remaining cream and mustard until no streaks remain.
Turn roast over, keeping meat warm. Pour over meat. Place this element on rack in a large container or blind oven.
Bake at 400 degrees F (200 degrees C) for 45 minutes. To serve, rack meat counter clockwise. Spoon excess gravy over roast; cover and refrigerate while cooking other ingredients. Cover package loosely with foil. Bake for 4 hours, stirring frequently.