Holiday Roast With Gravy

Ingredients

• 15 oz tomato sauce canned
• 0.5 cup cooking wine dry red
• 4.5 lb eye-of-round roast 
• 3 tablespoons flour all-purpose
• 1 tablespoon rosemary fresh chopped
• 2 tablespoons garlic minced
• 1 cup beef broth low-sodium
• 1 large onion chopped
• 2 teaspoons oregano dried
• 2 teaspoons pepper 
• 2 tablespoons greek seasoning 
• 3 tablespoons vegetable oil divided

Equipment

• frying pan
• oven
• whisk
• roasting pan
• kitchen thermometer

Directions

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.
3. Let roast stand at room temperature 30 minutes.
4. 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.
5. Stir together tomato sauce and next 3 ingredients; pour over roast in roasting pan.
6. Bake, covered, at 325 for 1 hour and 35 minutes or until a meat thermometer inserted into thickest portion registers 13
7. Remove roast, reserving sauce in roasting pan. Keep roast warm.
8. 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.
9. Serve gravy with roast.