Beef Rib Eye Roast With Potatoes Mushrooms And Pan Gravy Recipe

Ingredients for Beef Rib Eye Roast With Potatoes Mushrooms And Pan Gravy

• Garlic Cloves
• Beef Rib Eye Roast
• 2 tablespoons olive oil
• Seasoning Salt
• Fresh Ground Black Pepper
• Low Sodium Beef Broth
• Small Potatoes
• Oil
• Button Mushroom
• 2 tablespoons butter, softened
• 2 tablespoons all-purpose flour
• 2 (14.5 ounce) cans beef broth
• 1 tablespoon tomato paste (optional)

How to Make Beef Rib Eye Roast With Potatoes Mushrooms And Pan Gravy

1. Make slits in the roast and stuff with garlic slices.
2. Rub the roast with olive oil, then season generously with salt and pepper.
3. Place the roast in a shallow roasting pan, fat side up.
4. Allow the beef to come to almost room temperature (at least 2-3 hours).
5. Preheat oven to 350°F (175°C).
6. Pour 1/4 cup beef broth into the bottom of the roasting pan.
7. Insert a meat thermometer into the center of the roast.
8. Cook the roast for 40 minutes.
9. Toss potatoes with 1 tablespoon olive oil, salt, and pepper. Add to the pan, stirring to coat with meat juices. Continue cooking for 20 minutes.
10. Add sliced mushrooms to the pan, stirring to coat. Continue cooking for another 40-50 minutes, or until the roast reaches your desired internal temperature (use a meat thermometer: 130°F for medium-rare, 140°F for medium, 150°F for medium-well).
11. Remove the roast to a cutting board and let rest for 10-15 minutes before slicing. Transfer potatoes and mushrooms to a platter.
12. Pour pan juices into a small saucepan. Skim off any excess fat.
13. Add 2 cans of beef broth to the pan juices and bring to a boil.
14. Reduce heat and simmer for 3 minutes.
15. In a small bowl, whisk together softened butter and flour until smooth. Stir into the saucepan with tomato paste (if using).
16. Whisk gently until the gravy thickens.
17. Slice the beef and serve with gravy, mushrooms, and potatoes.
18. Enjoy!