Preheat the oven to 325 degrees. In a small bowl combine pepper, salt, thyme, and rosemary. Cut slits all over roast and stuff garlic with garlic slices. Rub all sides of the roast with the herb mixture. Place roast fat side up on baking sheet.
Roast for 1 to 1 ½ hours depending on size. Check to see if internal temperature is 135 degrees.
Remove from pan and place on cutting board. Cover with foil until ready to slice.
Pour the drippings from the pan into a large measuring cup, scrape up all the crusty browned bits from the bottom of the pan. Skim the fat from the drippings and reserve in a 1 cup measuring cup. Add broth to pan dripping to equal 2 cups. Add vegetable oil to the skimmed fat to equal ¼ cup.
In a saucepan over medium heat combine the ¼ cup fat and oil and the flour and stir until bubbly. Slowly add the 2 cups beef broth mixture and the red wine. Cook and stir over medium heat until thickened and bubbly. Season to taste with salt and pepper.
Recipe by Supper for a Steal at http://supperforasteal.com/herb-and-garlic-roasted-beef-with-gravy/