Name: Mushroom-Crusted Oven Roast with Wine Sauce
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Ingredients: 2 tbsp (30 mL) EACH olive oil and Dijon mustard; 1 tbsp (15 mL) chopped fresh thyme; 2 cloves garlic, minced; ½ tsp (2 mL) pepper; 3 lb (1.5 kg) Beef Eye of Round Oven Roast (see Note*); ¾ oz (21 g) sliced dried mushrooms (such as portobello, porcini, or shiitake), about 1 cup (250 mL); 2 tbsp (30 mL) butter; ½ cup (125 mL) chopped onion; 2 tbsp (30 mL) all-purpose flour; ½ cup (125 mL) red wine; 2 cups (500 mL) reduced-sodium beef broth; Salt and pepper

Ingredients

Scale

2 tbsp (30 mL) EACH olive oil and Dijon mustard

1 tbsp (15 mL) chopped fresh thyme

2 cloves garlic, minced

½ tsp (2 mL) pepper

3 lb (1.5 kg) Beef Eye of Round Oven Roast (see Note*)

¾ oz (21 g) sliced dried mushrooms (such as portobello, porcini, or shiitake), about 1 cup (250 mL)

Wine Sauce

2 tbsp (30 mL) butter

½ cup (125 mL) chopped onion

2 tbsp (30 mL) all-purpose flour

½ cup (125 mL) red wine

2 cups (500 mL) reduced-sodium beef broth

Salt and pepper

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Instructions

Combine oil, mustard, thyme, garlic and pepper in a small bowl; rub all over roast. Finely chop dried mushrooms by pulsing in a mini chopper or small food processor; press onto mustard coating all over roast. Insert oven-safe meat thermometer lengthwise into centre of roast. Place on rack in shallow roasting pan or ovenproof skillet. Add ¼ inch (5 mm) water to pan.
Cook roast, uncovered, in preheated 275°F (140°C) oven for about 2¼ hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).
Transfer roast to cutting board, cover with foil and let rest for 15 minutes.
Wine Sauce: Meanwhile, place roasting pan over medium-high heat. If necessary, boil off water from roasting pan. Add butter and stir until melted. Add onion and cook, stirring, for about 5 to 10 minutes or until onions are softened and any pan liquid has evaporated. Stir in flour until moistened. Gradually stir in wine and bring to a boil, stirring and scraping up any brown bits from pan. Stir in beef broth; simmer, stirring, for about 5 minutes or until thickened. Season with salt and pepper to taste.
Carve roast across the grain into thin slices and serve with Wine Sauce.

Notes

*For this recipe, a roast that is not tied with butcher’s twine works best to help the mushroom crust coat the meat. If your roast is tied, simply snip each piece of twine with kitchen scissors and discard the twine before rubbing with the mustard mixture.

Our time-test results are based on a roast that was about 8-in (20 cm) long x 4¾-in (12 cm wide) x 3½-in (8 cm) deep. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as: oven and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.

Let your oven roast stand at least 15 minutes after cooking to allow the juices settle before carving.