Roast Beef and Mashed Potatoes

For Roast:

Preheat oven to 375 degrees F.

Rub entire roast with olive oil. Sprinkle the roast with salt and pepper. Place the roast directly on a wire rack in a roasting pan, fatty side up.

Brown the roast at 375 degrees F for half an hour. Lower the heat to 225 degrees F and roast approximately 1 1/2 to 2 hours. When the roast just starts to drip its juices and is brown on the outside, check the temperature with a meat thermometer. When the inside temperature is 135 degrees F to 140 degrees F, it is ready to come out. Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before serving.

For au jus:

Strain pan juices from roasting pan and place in a measuring cup. Skim off fat from top of pan juices; discard fat. Return pan juices to roasting pan; add broth and wine and set over two burners. Bring to a boil over high heat and cook until liquid is reduced to 1 cup, about 6 minutes or so. Stir frequently and scrape up any browned bits from bottom of pan. Add butter and season with salt and pepper, if necessary.

For the Potatoes:

While the roast is cooking, make the potatoes. Place potatoes into a large saucepan, cover with water and add 1/2 teaspoon salt. Bring to boil, then reduce heat and simmer. Cover and cook for 20 to 25 minutes, or until done. You should be able to pierce potatoes easily with a fork. Drain water from potatoes. Put hot potatoes into a bowl and add cream and butter. Use potato masher or electric mixer to mash potatoes. Add additional milk to achieve the consistency you desire. Season with salt and pepper, to taste.

For Peas:

Bring a large pot filled with 4 quarts of water to a boil. Carefully add peas and cook for about 4 minutes or until just al dente. Drain. Add butter and toss. Season with salt and pepper; to taste.