Savory Roast Beef

 Savory roast beef

1 (5 pound) beef eye of round roast

2 large cloves garlic, cut into 6 slivers each

1 teaspoon dried whole thyme

1 teaspoon freshly ground pepper

1 (8 ounce) bottle Italian salad dressing

1 cup dry red wine

2 bay leaves

Sauce

Trim excess fat from roast. Cut 12 slits, 1 inch deep, across top of roast; place 1 sliver of garlic in each slit. Combine thyme and pepper; rub over the entire surface of meat. Place meat in a large shallow baking dish. Combine salad dressing, wine, and bay leaves; pour over roast. Cover and refrigerate 12 hours or overnight, turning occasionally.

Remove roast, reserving ½ cup marinade for sauce; place roast on rack in a broiler pan. Insert meat thermometer into thickest part of roast; cover roast with aluminum foil, and bake at 450 degrees for 20 minutes or until thermometer registers 30 to 35 minutes or until thermometer registers 140 degrees for rare or 160 degrees for medium doneness. 

Let roast stand at room temperature about 15 minutes before carving. Slice thinly to serve. Serve with sauce Yield: 14 servings.

Sauce

½ cup marinade

2 tablespoons flour

1 teaspoon beef-flavored bouillon granules in a jar; cover tightly, and shake vigorously, blending until smooth. Pour into a small saucepan; stir in remaining ingredients. Cook over medium heat, stirring constantly, until thickened and bubbly. Yield: 1½ cups