Roast with Red Wine/Dijon Gravy

Ingredients:

1 top round beef roast (about 5 lbs)
10-12 cloves garlic, peeled
Coarse salt
Seasoned pepper
2 cans (14 oz. each) reduced-sodium beef broth (divided)
1 cup dry red wine
2 tablespoons Dijon mustard
3 tablespoons cornstarch, dissovled in 1/4 cup water

Preheast oven to 350.

Using a sharp knife, make 10-12 deep slits in roast; place 1 clove garlic in each slit. Generously season roast with salt and seasoned pepper. Place roast on rack in shallow roasting pan; add 1 cup of the broth.

Roast in over until internal temperature is 145 degrees, about 2-2 1/2 hours. Place roast on cutting board; reserve pan drippings. Let roast stand 15 minutes before thinly slicing across the grain.

Place reserved pan with drippings over medium heat. in 4-cup measure, whisk together remaining broth, wine, and mustard. Add to pan; stir to scrape browned bits from bottom of pan. Bring to a boil over medium heat. Whisk in cornstarch mixture; cook stirring constantly until thickened, about 2 to 3 minutes.

Adjust seasonings and serve with roast.