• Preheat the oven to 450° F. Using a paring knife cut slits even throughout the outside of the roast in place a clove of garlic inside each slit. Ensure the garlic is fully tucked inside because once the beef begins roasting and tightening up the garlic will want to rise out of the beef.

  You will want to use 4-6 cloves depending on the size of the roast. If you have larger cloves you can cut them in half lengthwise and just use a half per slit.
• Then pour 1 cup of red wine and 1 1/2 cups of water into the bottom of a roasting pan. Since every roasting pan is a different size I like to add enough liquid so that when I place my index finger in the liquid comes up to the line of my first knuckle.
• Spread the mustard evenly over the outside top and sides of the roast. Then evenly sprinkle the salt, pepper and oregano over the top and sides.
• Then add the onions cut in half along the side of the roast as best you can.
• Next place in the oven at 450° F for half an hour. Do not cover the roast with a lid.
• After the half-hour the bottom of the pan may be dried and dark. Excellent because that pan juice is going to be amazing!
• Reduce the oven temperature to 350° F and add more water to the bottom of the pan if it is dry otherwise leave it alone. If you need to add more 2- 3 cups will do.
• Continue to roast for another 1 hour gently basting every 20 minutes or so. Just drizzle of pan juices over top. Please refer to the temperature chart in the blog post and check for doneness after the 1 hour mark using a meat thermometer.
• Remove from the oven when the internal temperature reaches the desired doneness. Tent the roast with foil and let rest for 10 minutes. Carve against the grain and serve.

Making The Gravy

• Take the juice from the bottom of the roast pan and transfer it to a small pot, and bring it all to a boil. If a lot of the crusty bits have fallen off and into the pan, I sometimes run the pan juices through a sieve into the pot to help remove any hard or crusty bits. If the pan juices are escpecially dark or you need more gravy than what is left you can add an extra cup of water to the juices.
• Add a 1/4 cup of cold water to a small up along with two tablespoons of cornstarch and whisk it up with a fork until smooth. Then pour it into the boiling pot. Keep stirring until the gravy thickens enough to coat the back of a spoon. Serve hot.