Portion Size: 3 oz. beef with 2 tablespoons gravy

Ingredients: Yields: 8 servings

Ingredients	Notes:
3 1/2 to 4 Pounds rib roast, rolled rib roast, sirloin rib roast, eye of round or rolled rib roast (boneless)	Trim all visible fat
Seasonings of choice: salt, pepper, garlic powder, seasoning salt, etc.
Gravy
1/4 cup drippings
3 tablespoons flour
Salt and pepper to taste
2 cups low sodium beef stock or water
8 slices of bread
4 cups prepared Mashed Potatoes	See recipe in starchy side dishes.

Directions:

Steps:	Directions:	Critical Control Point / Quality Assurance
1	Preheat oven to 550 degrees.
2	Place roast in a roasting pan and season well.
3	Do not cover and do not add liquid.
4	Immediately reduce heat to 350 degrees.
5	Roast 18 to 20 minutes to the pound for medium rare.	Thermometer reading should be between 140 degrees (rare) and 170 degrees(well done.)
6	A rolled roast requires 5 to 10 minutes longer to the pound.	Thermometer reading should be between 140 degrees (rare) and 170 degrees(well done.)
7	Serve sliced thinly across the grain.
	Gravy
1	Remove the meat from the pan.
2	Place it where it will remain hot.
3	Pour off all but 1/4 cup of drippings.
4	Blend flour into drippings.
5	Stir with a wire whisk until the flour has thickened and until the mixture is well combined and smooth.
6	Continue to cook slowly stir constantly while adding stock.
7	Cook until desired consistency.
8	Season with salt and pepper.
9	To serve: place bread on serving dish, top with 3 oz. roast beef, ½ cup mashed and ¼ cup gravy