Place onions on the bottom of a roasting pan. Top with meat.

In a small bowl, combine garlic, oil, and spices together to form a paste. Rub the paste all over the meat. Let the meat stand at room temperature for a few hours to absorb the flavors.

Preheat oven to 375°F.

In a separate bowl, combine wine and ketchup. Pour over meat.

Insert oven probe into the thickest part of the meat and set the probe to 135°F. This will be rare. You can always cook it longer when reheating after slicing the meat.

Cook for 45 minutes to brown the meat, then lower it to 350°F. Cover meat and let cook until probe hits 135°F internally, about 1 hour 15 minutes.

Remove from oven and let cool. Slice thinly.

Serve roast with pan sauces, either over the roast or in a gravy boat.