Directions:

1. Combine marinade ingredients in small bowl. Reserve 2 Tablespoons for basting. Place beef roast and remaining marinade in food-safe plastic bag; turn roast to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.

2. Heat oven to 325 degrees F. Remove roast from marinade; discard marinade. Place roast on rack in shallow roasting pan. Place onion wedges around roast. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325 degree F. oven 1-1/4 to 1-1/2 hours for medium rare, basting with reserved 2 Tablespoons marinade halfway through roasting time.

3. Remove roast when meat thermometer registers 135 degrees F. for medium rare; 150 degrees F. for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10 degrees F. to reach 145 degrees F. for medium rare; 160 degrees F. for medium.)

4. Prepare Creamy Gorgonzola Sauce. Combine all sauce ingredients in small bowl; mix well. Set aside.

5. Spray broccoli with nonstick cooking spray, tossing to coat. Place on metal baking sheet. Roast in 425 degree F. oven 10 to 15 minutes or until crisp-tender and slightly browned. Toss onion wedges with broccoli. Season with salt and pepper, as desired.

5. Carve roast across the grain into thin slices. Season with salt and pepper, as desired. Top beef with Creamy Gorgonzola Sauce. Serve with vegetables.