Holiday Roast With Gravy

Prep Time: 35 minutes
Cook Time: 2 hour(s) 1 minutes
Other: 8 hour(s) 30 minutes
Yield: Makes 8 to 10 servings

Ingredients

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

Preparation

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

2. 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.

3. 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.

4. Stir together tomato sauce and next 3 ingredients; pour over roast in roasting pan.

5. 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.

6. 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.