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    You are in: Home / Recipes / Beef Roast with Portabella Mushrooms Recipe
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    Beef Roast with Portabella Mushrooms

    Beef Roast with Portabella Mushrooms. Photo by Derf

    1/2 Photos of Beef Roast with Portabella Mushrooms

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    30 mins

    1 hr 45 mins

    Denise J's Note:

    A delicious and elegant way to serve "comfort food"! I created this recipe to use up some portabella mushrooms that I bought on special.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Salt roast on all sides to taste.
    2. 2
      Brown roast in 1 T of oil over medium high heat in ovenproof skillet.
    3. 3
      Remove roast from pan.
    4. 4
      Add other 1 T oil to pan, brown onions and mushrooms until mushrooms start to become limp and onions start to brown.
    5. 5
      Add garlic and saute 1 more minute.
    6. 6
      Deglaze pan with broth and 1/4 cup of red wine.
    7. 7
      Add tomato paste and stir until smooth.
    8. 8
      Return roast to center of pan.
    9. 9
      Pour remaining wine on top of roast.
    10. 10
      Sprinkle with black pepper if desired.
    11. 11
      Place bay leaf on top of roast.
    12. 12
      Cover pan tightly with lid or foil.
    13. 13
      Bake at 325 for approximately 1 1/2 hours.
    14. 14
      After removing from oven, let roast rest 15 minutes before slicing into thick slices.
    15. 15
      After removing roast for slicing, add sour cream to pan juices, mushrooms and onions.
    16. 16
      Cook over medium heat for approx.
    17. 17
      5 minutes to thicken sauce.
    18. 18
      Add sliced beef back to pan, and serve.
    19. 19
      Delicious and elegant!

    Ratings & Reviews:

    • on November 04, 2009

      55

      Ok, cubed the sirloin tip roast while slightly frozen. Coated it with salted and peppered flour. Then cooked it in oil to brown on all sides. Removed beef and added the onion, mushrooms and garlic to pan til slight brown. Added the 1/4 c.wine, 1/2 cup broth and a little worcestshire(sp?). Stirred in tomato paste. Threw it all in crockpot with the rest of the can of beef broth and another 1/2 cup wine (used Black Opal Shiraz) and bay leaf. Added in a couple baby carrots the last 2 hours of cooking. Smelled delish! Before serving I added in 4 oz. cream cheese for about 15 minutes.... spectacular! Maybe I made a new recipe??! Served over egg noodles . My mother enjoyed it and that says alot....

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 24, 2003

      55

      I love this Recipe and so does my family. We get it 3 1/2 stars out of 4. I chopped the Mushrooms up even though it doesn't say to I felt it was necessary.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 05, 2010

      35

      This was a very easy recipe. I put it in a slow cooker and cooked it on medium for about 5 hours, but since things turn out so much jucier in the slow cooker than they do in the oven, I needed to keep adding more and more sour cream and I still could not get a good gravy out of it. I added some corn starch, and problem solved! It was excellent!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Beef Roast with Portabella Mushrooms

    Serving Size: 1 (117 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 518.4
     
    Calories from Fat 324
    62%
    Total Fat 36.0 g
    55%
    Saturated Fat 13.6 g
    68%
    Cholesterol 133.2 mg
    44%
    Sodium 190.4 mg
    7%
    Total Carbohydrate 5.0 g
    1%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.6 g
    6%
    Protein 38.3 g
    76%

    The following items or measurements are not included:

    sirloin tip roast

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