Roast Beef With Red Wine Gravy

• 1 (5 lb) beef eye round roast
• 12 oz baby carrots
• 2 tbsp olive oil
• 2 tbsp minced garlic
• 1 1/2 tbsp fresh thyme leaves, chopped, plus extra to garnish
• 1 1/2 tbsp fresh rosemary leaves, chopped, plus extra to garnish
• 8 oz red pearl onions, peeled
• 1 tbsp butter
• 1/4 cup chopped shallot
• 2 tbsp all-purpose flour
• 1 1/2 cups beef broth
• 1/4 cup red wine

1. Preheat oven to 325u0b0F.
2. Arrange beef and carrots in a roasting pan. Season. Combine olive oil, 1 tbsp garlic, 1 tbsp chopped thyme and 1 tbsp chopped rosemary then spread over beef. Roast beef and carrots for 1 hour. Add pearl onions and cook for 30 mins, or until a thermometer inserted in the beef reads 145u0b0F for medium-rare, or until cooked to your liking. Transfer to a serving platter, cover and let rest for 15 mins before slicing.
3. Transfer pan juices to a measuring cup. Skim and discard fat. Heat butter over medium heat. Cook shallot and remaining garlic for 2-3 mins, until softened. Sprinkle flour over top and cook for 1 min, stirring occasionally. Add beef broth, red wine, pan juices and remaining herbs. Simmer for 5 mins, or until slightly thickened. Season. Serve sauce with beef. Garnish with fresh herbs.

beef, carrots, olive oil, garlic, thyme, rosemary, red pearl onions, butter, shallot, flour, beef broth, red wine

Taken from recipes-plus.com/api/v2.0/recipes/31283 (may not work)