2 onions, cut in 1/4-inch-thick rings
1 cup dry red wine
1 eye round beef roast (3 pounds)
1/4 cup ketchup
2 tablespoons bottled teriyaki sauce
2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
3 tablespoons all-purpose flour
2 cups beef broth
Heat oven to 400 degrees F.
Coat small, flame-proof roasting pan with nonstick vegetable-oil cooking spray. Scatter onion rings over bottom of pan. Pour the red wine into the pan. Place roast in center of pan on top of onions.
Roast in 400 degrees F oven, basting occasionally with rest of ketchup mixture, for about 1-1/4 hours or until instant-read meat thermometer inserted in thickest part of the roast registers 140 degrees F for medium-rare (internal temperature will continue to rise another 5 degrees F to 10 degrees F).
Remove roast to cutting board; cover loosely with foil. Remove onions from roasting pan to small bowl; cover with foil.
Add 1/2 cup water to reserved 2 tablespoons ketchup mixture; whisk in flour until well blended and smooth. Place roasting pan over medium-high heat on the stovetop. Add beef broth; cook, stirring and scraping up any browned bits from bottom of pan, 2 minutes. Slowly whisk in flour mixture; cook, stirring, until thickened, about 3 minutes. Pour into a small serving bowl. Thinly slice roast. Serve with onions and gravy.
Per Serving: cal. (kcal) 251, Fat, total (g) 12, chol. (mg) 60, sat. fat (g) 5, carb. (g) 7, fiber (g) 1, pro. (g) 24, sodium (mg) 457, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet