Jennifer Davick; Mindi Shapiro Levine
Prep Time
35 Mins
Cook Time
2 Hours 1 Min
Other Time
8 Hours 30 Mins
Makes 8 to 10 servings

How to Make It

Step 1

Cut 12 (1-inch-deep) slits in top and bottom of roast.

Step 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.

Step 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.

Step 4

Stir together tomato sauce and next 3 ingredients; pour over roast in roasting pan.

Step 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.

Step 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.

Ratings & Reviews

Lisalou's Review

December 27, 2008
The meat was excellent the night I made it, but reheated as the recipe recommends, it become totally overcooked and tough! It was a real disappointment for Christmas dinner, thank goodness I also baked a ham! If you decide to make this recipe, I highly recommend serving it immediately, rather than reheating.