Recipe by Park Rangerette
This is flavorful and impressive for a holiday dinner or entertaining guests. It takes a little time to prep but isn't difficult, and once in the oven it is no-fuss whatsoever; relax and enjoy hanging out with your guests! I clipped it out of USA Weekend magazine a few years ago and have prepared it to rave reviews for family gatherings. It smells amazing while it cooks and the flavor is well worth waiting for.
Top Review by lostlin2
This was delicous. I made it the day before then put in crockpot on high for 4 hours to reheat and take to Thanksgiving an hour away. It was still tender and warm and received lots of mmm good raves.
- 5 lbs boneless rib-eye roast, leave at room temp. 2 hrs. before cooking
- 2 tablespoons olive oil
- 1 tablespoon salt
- 2 tablespoons ground black pepper
- 8 large garlic cloves, minced
- 2 tablespoons rosemary, minced
- 20 ounces baby portabella mushrooms, sliced (2 10-oz. packages)
- 1 cup chicken broth
- 3⁄4 cup red wine
- 1 tablespoon Dijon mustard
- 1 teaspoon cornstarch, dissolved in 2 tsp. water
Directions See How It's Made
- Heat oven to 250 degrees and heat a large skillet over medium-high heat. Rub roast on all sides with oil, salt & pepper. Add roast to hot skillet & brown on all sides, about 10 minutes. Transfer roast to a plate. When cool enough to handle, rub garlic & rosemary all over.
- Meanwhile, pour off all but 2 T of the beef drippings. Add mushrooms & saute' until well browned, about 8 minutes. Mix broth, wine & mustard; add to mushrooms & simmer to blend flavors & reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl & set aside.
- Set a wire rack over the skillet, set roast on rack (or use a regular roasting pan with a V-rack). Slow roast in oven 2-1/2 to 3 hours until meat reaches an internal temp of 135 degrees for medium-rare or 140 degrees for medium.
- Transfer roast to cutting board and remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat, return mushroom sauce to pan & heat to a simmer. Add cornstarch and simmer until sauce thickens slightly, about a minute. Carve meat & serve with the sauce.