Holiday Roast With Gravy

• 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

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 325u0b0 for 1 hour and 35 minutes or until a meat thermometer inserted into thickest portion registers 135u0b0. 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.

garlic, rosemary, pepper, oregano, vegetable oil, tomato sauce, red wine, onion, seasoning, allpurpose, beef broth

Taken from www.myrecipes.com/recipe/holiday-roast-with-gravy (may not work)