Created by ForeverMama on January 19, 2016
Step 1: Place the roast on a cutting board and use paper towels to pat dry. Rub in the salt and pepper.
Step 2: Using a sharp paring knife, poke deep slits all over the top and sides of the roast. Fill each slit with a garlic sliver.
Step 3: Set the roast aside at room temperature for 1 hour.
Step 4: Preheat the oven to 250-degrees-Fahrenheit. Set a roasting rack in a roasting pan, grease with a little oil, and set aside.
Step 5: Heat the 2 tablespoons oil in a large heavy-bottomed skillet and brown the roast on all sides, 8 - 12 minutes total.
Step 6: Transfer the roast to the rack in the roasting pan and set aside.
Step 7: Pour 1/2 cup water into the skillet and stir and scrape any browned bits off the bottom of the pan. Turn off the heat and pour the liquid from the pan, along with the wine, into the roasting pan.
Step 8: Roast the meat until its internal temperature reaches 120-degrees-Fahrenheit for 1 hour to 1 hour and 20 minutes.
Step 9: Remove the roasting pan from the oven and raise the oven temperature to 475-degrees-Fahrenheit. Return the roasting pan to the oven and cook the roast until a nice crust forms, 8 - 10 minutes.
Step 10: Remove the roasting pan from the oven, transfer the roast to a carving board, tent with foil, and set aside for 15 minutes.
Step 11: Meanwhile, place the roasting pan over medium heat and bring the juices to a simmer to make the sauce.
Step 12: Cook until the pan juices are reduced by one third, 2 - 3 minutes (if you like a thicker sauce, whisk 1 teaspoon flour into the sauce to thicken).
Step 13: Taste the sauce and season with more salt and pepper, if needed. Carve the roast and serve with the sauce.
Step 14: NOTE: Sometimes if I want to increase the sauce volume, I include a packet of Au Jus or brown gravy, following directions on packet and then whisking it into the completed homemade roast beef sauce.