Roast Ingredients

• 3-4 lb roast (Sirloin tip, rib, rump)

• 1 tbsp butter

• 1 tsp garlic powder

• Salt and pepper to taste

Gravy ingredients

• Pan juices

• ¼ c red wine

• 3 tbsp flour

• 1-1/2 c beef broth

Directions

1. Rub roast with butter. Sprinkle with garlic powder, salt and pepper.

2. Roast at 350 degrees for 22 minutes per pound (temp should reach about 130) for a med rare roast.

3. Remove to platter. Tent with foil while you make the gravy. Roast will continue to cook.

4. Add the wine to the pan juices. Stir in the flour to make your roux. Gradually add the beef broth, stirring or whisking as you add it. Let the mixture heat until boiling, 2-5 minutes. Gravy should thicken as it boils.

Roast vegetables Ingredients

• 1 onion, cut in 1/8 s

• 4 c vegetables, cut in ½ - ¾ in cubes. Any mix of potatoes, sweet potatoes, winter squash, carrots, eggplant, turnips.

• ¼ c extra virgin olive oil

Directions

Preheat oven to 425. Line cookie sheet (11x16 in) with parchment. Put vegetables in single layer in pan. Drizzle with olive oil, then stir to coat. Add salt, pepper and an herb if you choose (rosemary, oregano or basil work well). Roast for 30 minutes until vegetables have browned slightly. Serve or sprinkle with grated cheese and roast 5 minutes more.

Roast Beef with gravy, mashed potatoes and roasted veggies is a wonderful choice to go with a Bristol Valley Marquette.