For the garlic & herb rub:
For the gravy:
Make the garlic & herb rub  (This can be done two different ways):
  1. Throw all the ingredients in your high speed blender and blend – not until smooth, but just until all of the ingredients are incorporated and the garlic cloves are in small pieces. You want this somewhat chunky.
  2. Using a mortar and pestle, turn the garlic cloves and sea salt into a paste. Stir in the remaining ingredients
To make the gravy:


Place the cast iron pan on your stove top burner. You’ll notice brown bits, oil, and cooking juices are left over from the roast. Keep every single drop – all of this is flavor waiting to happen! Stir in the beef broth and the red wine. Use a wire whisk to gently scrape the browned bits off the bottom of the pan. Bring to a boil. Whisk in the arrowroot starch mixture. Return the gravy to a boil, then reduce the heat to medium low and simmer for about 10 minutes to thicken the gravy. Whisk occasionally.