Traditional Roast Beef With Gravy

• 5 lbs beef roast, trimmed of excess fat
• fresh ground black pepper
• sea salt
• 1 clove garlic, crushed
• Gravy
• 2 teaspoons flour
• 2 tablespoons red wine
• 1 1/4 cups beef stock
• 1/2 teaspoon tomato paste

1. Preheat oven to 350F.
2. Rub outside of meat with pepper, salt and garlic.
3. Place on a rack in a baking dish; pour 1/3 cup water into bottom of baking dish.
4. Roast beef, allowing 25 minutes per pound for medium rare, a little longer for well done.
5. Cover loosely with foil.
6. Stand for 15 minutes before carving.
7. To prepare gravy: drain off all except 1 tblsp of fat from the baking dish.
8. Place dish over a low heat.
9. Add flour and stir well to incorporate all the bits and pieces in the dish.
10. Cook, stirring constantly, over medium heat until well-browned, taking care not to burn.
11. Combine wine, stock and tomato paste.
12. Gradually stir into flour mixture.
13. Heat, stirring constantly, until gravy boils and thickens.
14. Cook for about 3 minutes.
15. Season to taste.

beef roast, fresh ground black pepper, salt, clove garlic, gravy, flour, red wine, beef stock, tomato paste

Taken from www.food.com/recipe/traditional-roast-beef-with-gravy-90731 (may not work)