Mince the garlic and finely chop the rosemary. Drizzle the olive oil over the beef roast and add the garlic, rosemary, salt and pepper.
Rub the aromatics into the beef.
Heat an oven-proof pan or skillet over medium high heat. Add the beef and sear on all sides until golden brown.
Add the quartered onion, head of garlic and fresh rosemary to the pan then place in the oven.
Allow to roast for 12-15 minutes per 500g (1lb), depending on your desired doneness.
Remove the beef from the oven then transfer the roast to a platter and cover with foil.
Place the pan or skillet over medium-high heat then whisk the flour into the beef drippings. Cook for 30 seconds then pour in the wine and beef stock.
Stir in the berry jam and soy sauce then bring to a simmer and cook for 10 minutes, stirring regularly, until the jus has thickened just slightly and is rich and glossy.
Strain the onion, garlic and herbs out of the jus (you can do this when you remove the beef from the oven but they add great flavor to the gravy). Return to the pan, season to taste and heat through.
Carve the beef with a sharp carving knife into thin slices then serve with the piping hot red wine jus and side dishes of your choice.