1 rolled beef roast
1 stick butter
1/2 c. red wine
2 sm. cans mushrooms, undrained
2 (10 oz.) cans mushroom or beef gravy or 1 of each

The day before, flour roast and brown in butter. Pour wine over browned roast and bake at 350 to 375 degrees until almost done, basting occasionally. Remove from oven. Separate roast from drippings. Refrigerate both overnight. Next day, remove grease from drippings. Mix drippings and mushrooms with gravy. Slice roast and place in baking dish. Pour gravy mixture over beef. Cover and heat thru. Ready to serve.