Roast Beast - cooking recipe

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

Preparation

rub/massage mix over all meat and put in fridge for overnight/4hours.
let stand on counter for 1or 2 hours before you want to cook (bake close to room temp).
preheat oven to 450.
cover with a lot of Pepper and Salt - thicker the roast add more.
cut up celery/carrots/onions.
toss w salt pepper and oil put in the bottom of pan.
put roast on top of veggies.
pour 1 cup chicken broth, 1 cup red/white wine, 1 or 2 bay leafs.
also have 1 cup of broth ready in case it gets dry on bottom of pan.
bake at 450 for 20-30 mins( good brown color).
turn oven down to 350 - cook until 120 for med rare- 125/130 for med.
remove roast - put on plate cover with foil - let stand at least as long as you cook it.
remove veggies.
add 1 or 2 table spoons of cornstarch - mix w milk/water - add to pan drippings.
put back in heated oven -stir at 5 mins - 10 mins your gravy is done.