Herbed Roast Beef

Ingredients

• 2 cups beef broth 
• 2 tablespoons mustard dry
• 1 cup cooking wine dry red
• 0.3 cup flour all-purpose
• 1.5 tablespoons rosemary fresh chopped
• 2 teaspoons seasoned pepper 
• 8 pound rolled rib roast boneless
• 2 teaspoons lawry's seasoned salt 
• 0.5 cup water 

Equipment

• frying pan
• sauce pan
• oven
• whisk
• roasting pan
• kitchen thermometer

Directions

1. Combine first 5 ingredients. Reserve 3 tablespoons flour mixture. Pat remaining flour mixture evenly over roast.
2. Place roast, fat side up, on a rack in a shallow roasting pan.
3. Bake, uncovered, at 325 for 3 hours or until meat thermometer registers 135 or until desired degree of doneness.
4. Remove roast from pan, reserving drippings.
5. Let stand 10 minutes before serving.
6. Whisk together reserved 3 tablespoons flour mixture, 1/2 cup pan drippings (adding additional water, if necessary, to equal 1/2 cup), wine, broth, and 1/2 cup water in a saucepan over medium heat. Cook, stirring occasionally, until thick and bubbly.
7. Serve over roast.