Roast Beast

• 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

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.

beef roast, garlic, red pepper, long sprigs rosemary, olive oil, chicken broth, red sweet wine, bay leaf, carrots, celery, onion, salt, cornstarch, milk

Taken from www.food.com/recipe/roast-beast-532768 (may not work)