Let the roast sit at room temperature for 2 hours before cooking.

Preheat the oven to 450°F. Place the beef roast on a rack inside a large roasting pan.

In a small bowl, mix together the olive oil, salt, pepper, garlic powder and onion powder.

Rub this mixture on the outside of the roast.

Place the roast in the preheated oven and cook at 450°F for 15 minutes to sear and create a golden crust. After 15 minutes, reduce the oven temperature to 325°F. Continue roasting for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 125°F for medium-rare, 135°F for medium.

Remove the roast from the oven and cover loosely with foil. Let it rest for 15 minutes before slicing. Prepare the gravy while the beef is resting.

Remove any dripping from the roasting pan and add beef broth to the dripping to make approximately 2 cups.

Pour a small amount of beef drippings into a sauce pan (just enough so that the flour doesn’t burn). Add the flour and sauté for 1-2 minutes.

Add the wine to the pan (if using). Turn the heat up to high and cook for 1 minute while whisking.

Then stir in the remaining beef drippings/broth, garlic powder and Worcestershire sauce. Bring the mixture to a low simmer and cook for 5-7 minutes until the mixture thickens to a gravy consistency.

Taste test the gravy and season with salt and pepper based on your preference.

After the beef has rested, slice the roast and serve with the gravy on top. Enjoy!