1. Prheat oven to 325 degrees. Mix salt, herbs and pepper. Rub herb mixture into beef on all sides and stand roast fat side up in a shallow roasting pan. Insert meat thermometer through outside fat into the thickest part of the meat. (Thermometer should not rest in fat or on bone.)
2. Mix liguid gravy seasoning with 1/2 cup Burgundy. Spoon some over beef; plane beef in oven uncovered. Roast, basting several times with remaining Burgundy mixture, 3 1/2 hours for rare(160F), 5 hours for well done (170F).
3.When roast is done, lift with two large forks and place on heated platter and cover with aluminum foil. Pour off drippings and reserve let roast stand in warm place while you make gravy. Roast will be easier to carve aftger stganding 20 to 30 minutes.
4.Prepare Burgundy gravy: Return 6 tablespoons reserved drippings to raosting pan. Stir in flour, salt and pepper to make a smooth mixture. Gradually add the beef broth and Burgundy, stirring until the mixture is free of lumps.
5.All browned bits from roasting pan should be loosened and dissolved in broth mixture. Bring gravy to boiling, stirring constantly. Season with salt and pepper. Makes 3 cups gravy.
6. To serve: Using a large sharp carving knife, carve across roast toward bone. Cut along bone to remove slices. Slide a knife under meat slice to place on serving platter. Serve with Burgundy Gravy.