INGREDIENTS
1/2 cup
water
3 tbsp
arrowroot starch
1 serving
pan drippings from the roast
2 cups
beef broth
1/2 cup
full bodied red wine
8
garlic cloves
2 tsp
sea salt
1 tbsp
parsley
1 tsp
thyme
1 tsp
rosemary
1/2 tsp
ground pepper
1/4 cup
olive oil
3 lb
beef bottom round roast