Shelly's Recipe

HOLIDAY ROAST WITH GRAVY

Category: Roasts/Tenderloin - Beef

1 (4 1/2- to 5-lb.) eye-of-round roast
2 tbsp minced garlic
1 tbsp plus 1 1/2 tsp chopped fresh rosemary
2 tsp pepper
2 tsp dried oregano
3 tbsp vegetable oil, divided
1 (15-oz) can tomato sauce
1/2 cup dry red wine
1 large onion, chopped
2 tbsp Greek seasoning
3 tbsp flour
1 cup low-sodium beef broth

Cut 12 (1-inch-deep) slits in top and bottom of roast.

Stir together garlic, next 3 ingredients, and 1 Tbsp. vegetable oil to form a paste. Rub mixture into slits. Cover and chill at least 8 hours or up to 12 hours. Let roast stand at room temperature 30 minutes.

Brown roast on all sides in remaining 2 Tbsp. hot oil in a heavy-duty roasting pan over medium-high heat 5 to 6 minutes.

Stir together tomato sauce and next 3 ingredients; pour over roast in roasting pan. Bake, covered, at 325 for 1 hour and 35 minutes or until a meat thermometer inserted into thickest portion registers 135. Remove roast, reserving sauce in roasting pan. Keep roast warm.

Whisk together flour and beef broth until smooth; whisk into sauce mixture in pan. Cook mixture, whisking frequently, over medium heat 15 to 20 minutes or until thickened. Serve gravy with roast. Serves 6-8