Preheat oven to 375 degrees F.

In a small bowl, combine the garlic, salt, parsley, thyme, rosemary, pepper and olive oil. Stir together to combine.

In a medium oven-safe skillet, drizzle the 2 Tbsp. of olive oil into the bottom of the skillet. Place the beef roast in the skillet, and cover all sides with the garlic herb rub. Roast in the oven for 40-45 minutes, or until internal temperature reaches 140 degrees (for medium doneness.)

Once the roast comes out of the oven, transfer to a cutting board, and cover with foil.

Transfer the skillet to the stovetop, and heat over medium heat. In a small bowl, whisk together the water and corn starch to make a slurry. To the pan dripping, add the slurry, along with the beef broth, and red wine. Whisk all ingredients together, scraping off the brown bits from the bottom of the pan. Continue to whisk until the liquid comes to a low boil, then reduce heat to medium low, simmering for 7-10 minutes until thickened.

While sauce is cooking, slice the beef roast. Once sauce is done, you can add the sliced roast beef back to the pan with the sauce, or transfer to a serving platter, and serve the red wine sauce separately.