Espresso Rubbed Roast

4 pound premium beef roast
1 tablespoon fine espresso
1 tablespoon brown sugar
1 tablespoon black peppercorns
1 teaspoon salt

1 cup balsamic vinegar
1 cup beef drippings (use beef broth to top off, if necessary)
2 tablespoons red wine
1/4 cup butter
1 tablespoon flour

1. Preheat oven to 325 degrees with roaster fitted with a rack inside.
2. Combine espresso, brown sugar, black peppercorns and salt in a bowl to make the rub.
3. Pat the roast dry, cut a crosshatch pattern in the fatty side and rub with the seasoning.
4. Place roast on rack and put it back in the oven, roasting for about an hour and a half or until a meat thermometer reads 135 degrees (for rare).
5. Allow meat to rest while preparing the gravy.
6. Boil balsamic vinegar in a small sauce pan to reduce by half, about 20 minutes.
7. Add the broth, pan drippings and red wine.
8. Combine butter and flour in a small dish and gradually stir into the pan.
9. Bring to a boil, reduce heat and cook until thickened, stirring constantly.

Makes 16 servings