1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. 2. Combine garlic powder, basil, oregano and pepper in small bowl; set aside. 3. Pat roast dry with paper towels. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Brown roast all over, about 10 minutes, then transfer to V-rack (or roasting rack) set inside roasting pan. 4. Add onion to fat in skillet and cook over medium heat until softened, about 5 minutes. Stir in garlic, flour and 1 teaspoon of the spice mixture until fragrant, about 1 minute. Stir in broths and water, using wooden spoon to scrape up browned bits. Bring to boil, then pour into roasting pan; set aside. 5. Stir together the remaining oil, pepper flakes and salt into remaining spice mixture. Rub mixture all over meat and roast until meat registers 125 degrees (for medium-rare), 75 to 90 minutes. Transfer roast to cutting board, tent with foil, and let rest 20 minutes. 6. Pour jus through fine-mesh strainer and keep warm. Slice roast crosswise against grain into 1/4-inch-thick slices. Serve with jus. 7. Additional note from me: If making sandwiches, assemble sliced beef on a roll and top with the roasting pan juice and Giardinera. See homemade: recipe #468165). ---------------------------------------------------------------------------
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