Directions:
- Make roast: Using a small, sharp knife, make slits all over beef roast and insert a piece of garlic deeply into each slit, so meat closes over garlic. In a small bowl, combine chopped thyme, mustard, onion powder, salt, pepper and olive oil. Rub mixture all over meat, place roast on a plate and refrigerate uncovered for 8 hours or overnight.
- Transfer roast from refrigerator to countertop 1 hour before cooking. Preheat oven to 500ºF. Scatter onion wedges and thyme sprigs over bottom of a large roasting pan and place a rack on top. Place roast in rack. Roast meat for 15 minutes, then reduce oven temperature to 325ºF and roast until a meat thermometer inserted in thickest part of roast registers 125ºF for medium rare, about 1 hour, or 135ºF for medium, about 1 hour 15 minutes. Check once or twice during roasting time; if juices start to scorch on bottom of pan, add a little broth or water. Remove meat to a platter, cover loosely with foil and allow to rest. (Meat will continue to cook while it rests; internal temperature will rise to 130ºF for medium rare or 140ºF for medium.)
- Make gravy: Remove rack from roasting pan. Add 3 Tbsp. oil to pan. Place pan over 2 burners and turn heat to medium. Stir in flour and cook, whisking, until brown, 2 to 3 minutes. Pour in wine and broth and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to low and simmer for 10 minutes, whisking often. Strain through a fine-mesh sieve into a serving dish and season with salt and pepper.
- Remove strings from roast, slice meat and serve with gravy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3597.28 Kcal (15061 kJ) | ||
| Calories from fat | 920.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 102.32g | 157% | |
|---|---|---|---|
| Cholesterol | 1405.85mg | 469% | |
| Sodium | 4554.1mg | 190% | |
| Potassium | 10139.96mg | 216% | |
| Total Carbs | 56.39g | 19% | |
| Sugars | 10.1g | 40% | |
| Dietary Fiber | 6.21g | 25% | |
| Protein | 534.72g | 1069% | |
| Vitamin C | 23.2mg | 39% | |
| Iron | 24.6mg | 137% | |
| Calcium | 271.1mg | 27% | |
| Amount Per 100 g | |||
| Calories | 110.66 Kcal (463 kJ) | ||
| Calories from fat | 28.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 157% | |
|---|---|---|---|
| Cholesterol | 43.25mg | 469% | |
| Sodium | 140.09mg | 190% | |
| Potassium | 311.92mg | 216% | |
| Total Carbs | 1.73g | 19% | |
| Sugars | 0.31g | 40% | |
| Dietary Fiber | 0.19g | 25% | |
| Protein | 16.45g | 1069% | |
| Vitamin C | 0.7mg | 39% | |
| Iron | 0.8mg | 137% | |
| Calcium | 8.3mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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