Fast Beef Roast With Mushroom Sauce Recipe
This beef roast with mushroom sauce recipeis a flavorful and delicious beef recipe that can be served at dinner for parties or a special family meal. Cooked with a beef rib eye roast in beef broth flavored with marjoram, garlic, cloves and red wine, this recipe goes great with dinner rolls or rice with the mushroom sauce.
Ingredients
1 boneless beef rib eye roast (about 2 lbs.)
2 tbs. vegetable oil
4 cups water
1 can (10 3/4 ozs.) condensed beef broth
1 cup dry red wine
2 cloves garlic, minced
1 tsp. dried marjoram leaves
4 black peppercorns
3 whole cloves
Mushroom Sauce:
1 cup beef cooking liquid,strained
1 tbs. butter
1 cup sliced fresh mush-rooms
1 1/2 tsps. cornstarch
1/4 tsp. salt
2 dashes pepper
1 tbs. thinly sliced green onion tops
Directions
Tie beef rib eye roast with heavy string at 2 inch intervals.
Heat oil in Dutch oven over medium-high heat.
Add roast; cook until evenly browned.
Pour off drippings.
Add water, broth, wine, garlic, marjoram, peppercorns and cloves; bring to a boil.
Reduce heat to medium tow; cover and simmer 15 minutes per lb..
Check temperature with instant read thermometer; temperature should register 130 degrees F for rare.
Do not overcook.
Remove roast to serving platter; reserve cooking liquid.
Cover roast tightly with plastic wrap or foil and allow to stand 10 minutes before carving.
(Roast will continue to rise about 10 degrees F in temperature to 140 degrees F for rare.)
Meanwhile, prepare Mushroom Sauce.
Remove strings from roast.
Carve into thin slices and top with Mushroom Sauce.
Serve with assorted vegetables, if desired.
Mushroom Sauce: Melt butter in medium saucepan over medium-high heat.
Add mushrooms; cook and stir 5 minutes.
Remove and reserve.
Add cooking liquid,cornstarch, salt and pepper to pan.
Bring to a boil; cook and stir until thickened, 1-2 minutes.
Remove from heat.
Stir in reserved mushrooms and the green onion.
Heat oil in Dutch oven over medium-high heat.
Add roast; cook until evenly browned.
Pour off drippings.
Add water, broth, wine, garlic, marjoram, peppercorns and cloves; bring to a boil.
Reduce heat to medium tow; cover and simmer 15 minutes per lb..
Check temperature with instant read thermometer; temperature should register 130 degrees F for rare.
Do not overcook.
Remove roast to serving platter; reserve cooking liquid.
Cover roast tightly with plastic wrap or foil and allow to stand 10 minutes before carving.
(Roast will continue to rise about 10 degrees F in temperature to 140 degrees F for rare.)
Meanwhile, prepare Mushroom Sauce.
Remove strings from roast.
Carve into thin slices and top with Mushroom Sauce.
Serve with assorted vegetables, if desired.
Mushroom Sauce: Melt butter in medium saucepan over medium-high heat.
Add mushrooms; cook and stir 5 minutes.
Remove and reserve.
Add cooking liquid,cornstarch, salt and pepper to pan.
Bring to a boil; cook and stir until thickened, 1-2 minutes.
Remove from heat.
Stir in reserved mushrooms and the green onion.
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