2 cloves garlic

1 tsp marjoram

1 tsp thyme

1 tsp salt

1/4 tsp pepper

5 lb rib roast

2 c sliced mushrooms

1/4 c dry red wine

1 T tomato paste

1 envelope onion soup

1 T flour

1 1/2 c water

1 T parsley

pepper

Combine:  Garlic, marjoram, thyme, salt, pepper

Trim roast, rub with spice mixture.  Roast 10 minutes at 500 degrees, decrease heat to 350 and roast for 1 1/2 hours.  (150 internal temp.)

Skim pan, combine drippings with butter.  Stir in shrooms.  Cook until tender.  Stir in wine and toamto sauce, then soup mix.  Blend flour and water.  Add.  Bring mixture to a boil.  Stir in parsley and more pepper and spices to taste.