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1
Adjust oven rack to lower-middle position and heat oven to 300 degrees.
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2
Combine garlic powder, basil, oregano and pepper in small bowl; set aside.
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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.
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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.
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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.
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6
Pour jus (pan gravy) through fine-mesh strainer and keep warm. Slice roast crosswise against grain into 1/4-inch-thick slices. Serve with jus.
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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).
