Makes 4 servings. Difficulty
2 Tablespoons olive oil One 2pound beef eye roast Salt and freshly ground black pepper 2 onions, coarsely chopped 3-4 medium carrots, sliced 3 garlic cloves, sliced thin 4 sage leaves, sliced 1 can diced tomatoes 1/2 cup dry red wine 1 Tablespoon unsalted butter 2 teaspoons gf flour
Preheat oven to 425°F.
Season roast on all sides generously with salt and freshly ground black pepper.
Heat olive oil in a large, oven-safe pan over medium-high heat. (Pan should be large enough to accomodate roast and vegetables). Brown roast on all sides. Add onions, carrots, garlic, sage, tomatoes and wine to pan; transfering pan to oven. Roast, uncovered, basting occasionally, for 30-40 minutes or until internal temperature of meat is 125-130°F (for medium rare). Remove roast and tent with foil to keep warm; let rest for 10 minutes. (If the vegetables are still too crisp continue roasting until tender.)
In a small bowl, combine butter and flour to form a paste.
Place vegetables over low heat. Whisk flour/butter paste into pan juices with vegetables; continue to cook over low heat until mixture thickens slightly. Adjust seasonings to taste with salt and freshly ground black pepper.
Carve roast into thin slices and serve with roasted vegetables.