3 lbs. beef roast, rib-eye or sirloin
2 carrots, large dice
1 onion, large dice
6 stalks celery, large dice
4 mushrooms, quartered
4 slices bacon, chopped
1 bottle red wine
1 oz. cooking oil
4 oz. flour
2 oz. Worcestershire sauce
2 oz. Dijon mustard
3 cloves garlic, minced
Salt and pepper as needed

Rub the roast with the Dijon mustard, garlic salt and pepper until coated on all sides. Brown the roast in a roasting pan with oil. Add the red wine after meat is browned. Add the Worcestershire sauce and cover roasting pan. Bake in oven at 400 degrees for approximately 2 hours or until beef is tender.

Saute all vegetables with the bacon until bacon is done. Remove beef from oven and set aside for slicing. Mix the flour with cold water until a smooth paste is formed. Whisk the paste into the wine and juices left in the roasting pan. Pour in the sauteed vegetables; cover pan and place back in oven for 20 minutes to make sauce. To serve, slice beef and ladle sauce over top. Serves: 10-12. (Prep and Cooking Time: 3 hours)