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1
Place the roast in a shallow baking dish and rub with the salt and pepper.
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2
Place in the refrigerator uncovered 8 hours or overnight.
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3
Before cooking, let the roast sit at room temperature for about 1 hour.
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4
Using a thin sharp knife, poke slits all over the top and sides of the roast and stuff each slit with a garlic sliver.
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5
Preheat the oven to 400.
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6
In a medium roasting pan fitted with a rack, place the beef on the rack and pour 1 cup water, 1/4 cup broth, and 1/2 cup wine into the bottom of the pan.
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7
Roast the beef for 15 minutes and turn down the heat to 325.
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8
Cook for an additional 45 minutes to 1 hour, until the internal temperature of the beef is 120 degrees F, adding the remaining 1/4 cup water to the pan, if necessary.
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9
Remove the roast from the oven, transfer the roast to a warmed platter and tent with foil to rest.
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10
Meanwhile, place the roasting pan over high heat and deglaze with the remaining wine.
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11
Add a large sprig of fresh rosemary to the sauce. Reduce by 1/3.
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12
Stir the flour into the remaining 3/4 cup broth, and then whisk into the sauce. Simmer until thickened.
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13
Remove the rosemary sprig, stir in the butter and season with salt and pepper, to taste.
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14
Serve the sauce with the sliced roast beef.
