- Cut 12 slits all over the roast. Thinly slice the garlic cloves lengthwise into 12 pieces. Insert the garlic pieces into the slits. Let rest at room temperature for 1 hour.
- Preheat over to 475F
- In a small bowl, combine the seasoned salt, brown sugar, and black pepper. Brush the roast with olive oil and sprinkle the seasoning mixture all over.
- Place the onions and thyme sprigs in a large cast-iron skillet. Add the red wine. Place the roast over top evenly with the butter. Place in the oven for 15 minutes. Without removing the roast from the oven, reduce the temperature to 275F and cook for 45-60 minutes, or until a thermometer inserted into the center of the meat measures 120F. Remove from the oven and transfer the roast to a plate. Tent with foil. Let rest for 15 minutes (or until internal temperature reads 132F).
- Meanwhile, remove the thyme sprigs from the skillet. Whisk together the beef stock and flour until smooth. Pour into the skillet and return to the stove on medium heat. Bring to a simmer, then cook for 5 minutes, stirring occasionally until smooth and thickened.
- Thinly slice the roast and serve with gravy.
- Enjoy!
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