Vicki, thank you for the compliments.
Now if you are doing it in a big hotel sized roasting pan use half wine half stock, you want about an inch of liquid in the pan. Then all the vegetables, ALL the vegetables. They really roast up nicely and fall apart. Same goes for the baking bag corned beef recipe. You wan that big raft of vegetables under the meat and they are marvelous. My wife isn't crazy about meat, but man she'll sure eat all those vegetables. Now if you do either the big roasting pan or baking bag version SAVE all the liquid and make soup with it - think about all the vegetable, wine, stock and meat flavors in it. I usually do a Roman Bean soup or lentils with it. Really very tasty.
The sauce I do 50/50, my and salt and pepper generously. Good to let it rest a day. My wife prefers I now use Greek Yoghurt for it and it comes out nice if you salt it well. Again thanks and good luck - let your daughter do the baking bag recipe, it's the bomb. There's no work once you get it in the oven and clean up is a snap.