Preheat oven to 325 degrees Fahrenheit (170 degrees Celsius).

Combine the Roast ingredients in a small bowl. Wash and dry Delmonico roast and place in a nine x 13 (23×33 centimeter) pan. Lightly season the roast with onion powder, seasoned salt, garlic powder and paprika. Smear the entire roast, top and bottom with the rub.

Place roast in oven and bake uncovered for approximately 1 hour and 20 minutes, or when meat thermometer reads 130 degrees for medium-rare doneness. (Bake additional time for medium-well done.)

Remove meat from oven, cover with foil and allow to sit 15 minutes before slicing.

While your roast is cooking, prepare red wine and onion glaze.

Place three tablespoons oil, sliced red onions, salt, and pepper into a four quart saucepan. Sauté over medium heat for 15 minutes, until the onions begin to soften.

Add two cups dry red wine. Raise flame to medium-high and cook until wine reduces by half (about 15 minutes).

Meanwhile, place honey, red wine vinegar, and lemon juice and zest in two-quart pot. Turn on a medium-low flame, and stir constantly with a wooden spoon until your honey glaze begins to simmer.

Once it simmers, stop stirring and allow the mixture to simmer an additional two minutes. Pour the honey glaze mixture into the onion mixture and then add the apricot jam. Raise the heat to a boil, then reduce to medium-low again. Allow mixture to cook about 30 minutes, until it thickens slightly. Turn off heat.

Slice roast. Serve with onion glaze poured over slices, or serve the glaze in a bowl and each person can pour the glaze over the meat individually.