Ingredients

• 4 -8 lbs beef roast
• 3 -4 garlic cloves, chopped small
• 1 -2 teaspoon red pepper flakes
• 3 long sprigs rosemary, remove stem and chopped small
• 4 -6 tablespoons olive oil
• 2 cups chicken broth (reserve one)
• 1 cup red sweet wine or 1 cup dry white wine
• 1 -2 bay leaf
• 3 carrots, cut 2-inch
• 3 celery, cut 2-inch
• 1 onion, cut 1-inch
• 1 -2 tablespoon salt and pepper
• 1 -2 tablesppons cornstarch
• 1/8 cup milk or 1/8 cup water

Instructions

1. rub/massage mix over all meat and put in fridge for overnight/4hours.

2. let stand on counter for 1or 2 hours before you want to cook (bake close to room temp).

3. preheat oven to 450.

4. cover with a lot of Pepper and Salt - thicker the roast add more.

5. cut up celery/carrots/onions.

6. toss w salt pepper and oil put in the bottom of pan.

7. put roast on top of veggies.

8. pour 1 cup chicken broth, 1 cup red/white wine, 1 or 2 bay leafs.

9. also have 1 cup of broth ready in case it gets dry on bottom of pan.

10. bake at 450 for 20-30 mins( good brown color).

11. turn oven down to 350 - cook until 120 for med rare- 125/130 for med.

12. remove roast - put on plate cover with foil - let stand at least as long as you cook it.

13. remove veggies.

14. add 1 or 2 table spoons of cornstarch - mix w milk/water - add to pan drippings.

15. put back in heated oven -stir at 5 mins - 10 mins your gravy is done.