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Holiday Roast With Gravy

Jennifer Davick; Mindi Shapiro Levine
Prep time 35 mins
Cook time 2 hrs, 1 min
Other time 8 hrs, 30 mins
Yield Makes 8 to 10 servings


  • 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

How to Make It

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