Fast Beef Roast With Mushroom Sauce Recipe
Fast Beef Roast With Mushroom Sauce has a grand taste. Fast Beef Roast With Mushroom Sauce gets its taste from beef mixed with peppercorns and mushroom sauce. Fast Beef Roast With Mushroom Sauce is inspired by many food joints across the world.
Ingredients
1 boneless beef rib eye roast
2 tablespoons vegetable oil
4 cups water
1 can (10% ounces) condensed beef broth
1 cup dry red wine
2 cloves garlic, minced
1 teaspoon dried marjoram leaves, crushed
4 black peppercorns
3 whole cloves
Mushroom Sauce
Directions
Tie roast with heavy string at 2-inch intervals.
Heat oil in Dutch oven over medium-high heat.
Cook roast until evenly browned.
Pour off drippings.
Add water, broth, wine, garlic, marjoram, peppercorns and cloves; bring to a boil.
Reduce heat to medium-low.
Cover; simmer 15 minutes per pound.
Check temperature with instant-read thermometer; temperature should be 130°F for rare.
Do not overcook.
Remove roast to serving platter; reserve cooking liquid.
Cover roast tightly with plastic wrap or foil; allow to stand 10 minutes before carving (temperature will continue to rise about 10°F to 140°F for rare).
Prepare Mushroom Sauce.
Remove strings from roast.
Carve into thin slices and top with Mushroom Sauce.
Heat oil in Dutch oven over medium-high heat.
Cook roast until evenly browned.
Pour off drippings.
Add water, broth, wine, garlic, marjoram, peppercorns and cloves; bring to a boil.
Reduce heat to medium-low.
Cover; simmer 15 minutes per pound.
Check temperature with instant-read thermometer; temperature should be 130°F for rare.
Do not overcook.
Remove roast to serving platter; reserve cooking liquid.
Cover roast tightly with plastic wrap or foil; allow to stand 10 minutes before carving (temperature will continue to rise about 10°F to 140°F for rare).
Prepare Mushroom Sauce.
Remove strings from roast.
Carve into thin slices and top with Mushroom Sauce.
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