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  Granny's Roast With Chili-Wine Sauce

1 eye of round roast (3 pounds)
2 tablespoons olive oil
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons paprika
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon white pepper
1 teaspoon black pepper
1 cup red wine
1 cup water
1 package Lipton's Beefy Onion Soup Mix
1 (7 ounce) can Herdez Salsa Ranchero

1. Rub oil over entire surface of beef roast. Blend herb rub ingredients and pat evenly over roast. Wrap roast tightly with plastic wrap. Place in a large sealable plastic bag or in a glass dish and refrigerate 24 hours to “cure” meat.

2. Heat oven to 325 degrees.

3. Remove roast from plastic wrap. Place on a rack in shallow baking pan.

4. Roast 35 minutes per pound, about 1 1/2 to 1 3/4 hours, or until a meat thermometer inserted in center of the thickest part reads 135 degrees. Remove roast from oven to a cutting board. Reserve pan juices. Let roast stand 15 minutes while preparing sauce.

5. Combine wine, water, soup mix and salsa ranchero with pan juices and bring to a boil. Reduce heat to Medium and simmer 10 minutes.

6. Carve roast across the grain into paper thin slices. Serve beef with sauce.

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