- 30 minutes. Let stand for 10-15 minutes before carving.
- Remove potatoes and carrots; keep warm. Skim fat from pan drippings;
- strain, discarding chopped vegetables. Serve roast and vegetables
- with au jus. Yield: 8 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.