Ingredients
1 (4 1/2- to 5-lb.) eye-of-round roast
2 tablespoons minced garlic object
1 tablespoon plus 1 1/2 tsp. chopped fresh rosemary
2 teaspoons pepper object
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
Preparation
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.
Yield
Makes 8 to 10 servings
Southern Living, NOVEMBER 2007
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1673177
Green Beans
1 pkg frozen French cut Green Beans
Olive Oil
Boil green beans in lightly salted water until bright green. Remove from heat. Pour off water, use vegetable strainer if available.
In skillet, heat 1 to 2 tablespoons olive oil. Toss green beans until coated and hot. Serve.
(note - the green beans can be made ahead of time, cooled a little bit, and reheated in olive oil if you are trying to prepare things ahead of time.)
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