1. Let roast sit out about 20 minutes before cooking so it starts to come to room temperature.

2. Preheat oven to 375 degrees F. Use the tip of a knife to make slits all over the roast. Push a garlic slice into each slit. Rub roast with 1 Tbsp. of the olive oil and season all over with salt, pepper, and thyme.

3. Heat remaining 1 Tbsp. oil in a large oven-safe skillet over high heat. Add roast and sear until brown on all sides, about 5 minutes total. Transfer skillet to oven and cook until internal temperature is about 145 degrees F (medium-rare to medium), about 55 to 70 minutes. Transfer roast to a cutting board. Tent with foil and let rest.

4. Skim fat from skillet and discard; there should be about 1 Tbsp. of juices remaining. Place skillet with remaining juices on stovetop over medium heat. Add onion and cook until soft, about 6 minutes. Add flour and cook, stirring constantly until onions are coated, about 1 minute. Add wine and scrape up brown bits from pan. Continue to cook and stir until mixture thickens and is reduced by about half, about 3 to 5 minutes. Add broth and bring to a boil, stirring occasionally, until slightly thickened, about 8 minutes. Strain gravy through a fine mesh strainer into a gravy boat or small pitcher.

5. To serve, carve beef against the grain into 1/4-inch-thick slices and transfer to a platter. Serve with gravy on the side.

Source: Hannaford fresh Magazine, November - December 2014