Created by LindasBusyKitchen on November 17, 2011
Step 1: Place the roast in a shallow baking dish and rub with the salt and pepper.
Step 2: Place in the refrigerator uncovered 8 hours or overnight.
Step 3: Before cooking, let the roast sit at room temperature for about 1 hour.
Step 4: Using a thin sharp knife, poke slits all over the top and sides of the roast and stuff each slit with a garlic sliver.
Step 5: Preheat the oven to 400.
Step 6: In a medium roasting pan fitted with a rack, place the beef on the rack and pour 1 cup water, 1/4 cup broth, and 1/2 cup wine into the bottom of the pan.
Step 7: Roast the beef for 15 minutes and turn down the heat to 325.
Step 8: Cook for an additional 45 minutes to 1 hour, until the internal temperature of the beef is 120 degrees F, adding the remaining 1/4 cup water to the pan, if necessary.
Step 9: Remove the roast from the oven, transfer the roast to a warmed platter and tent with foil to rest.
Step 10: Meanwhile, place the roasting pan over high heat and deglaze with the remaining wine.
Step 11: Add a large sprig of fresh rosemary to the sauce. Reduce by 1/3.
Step 12: Stir the flour into the remaining 3/4 cup broth, and then whisk into the sauce. Simmer until thickened.
Step 13: Remove the rosemary sprig, stir in the butter, and season with salt and pepper, to taste.
Step 14: Serve the sauce with the sliced roast beef.