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3 pounds boneless beef round roast, rolled and tied

1/4 cup dry white wine

1/4 cup vegetable oil

3 tablespoons fresh lime juice

1 teaspoon dried thyme, crushed

1/2 cup whipping cream

2 tablespoons all-purpose flour

1/4 teaspoon granulated sugar

1/8 teaspoon dill weed

Salt and freshly ground pepper to taste

Lime segments

Chopped fresh cilantro

1. Pierce beef all over with long-tined fork. Place in a plastic zip-lock style bag or glass dish. Combine wine, oil, lime juice and thyme; pour over beef. Close bag securely or cover dish. Marinate in refrigerator several hours, turning occasionally.
2. Place beef and marinade in roasting pan, season with salt and pepper. Cover and cook at 350*F (175*C) for 2 1/2 hours or until tender, baste occasionally.
3. Remove beef; keep warm. Strain pan juices into sauce pan, skim off fat. Boil juices. Combine cream, flour and sugar; stir into juices. Cook and stir until thickened. Add dill weed. Season with salt and pepper.
4. Carve beef, arrange on serving platter. Garnish with lime segments and cilantro. Serve with sauce.

Makes 6 to 8 servings.