Beef Roast With Golden Mushroom Gravy Recipe

Ingredients for Beef Roast With Golden Mushroom Gravy

How to Make Beef Roast With Golden Mushroom Gravy

1. Preheat oven to 350°F (175°C).
2. Pat a 3-4 lb beef roast dry with paper towels.
3. In a small bowl, mash 4 cloves of garlic with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Rub this mixture all over the roast, inserting cloves into slits made in the roast.
4. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Brown the roast on all sides, about 2-3 minutes per side.
5. Place the browned roast in the center of a large piece of heavy-duty aluminum foil (approximately 24 inches square).
6. Pour 1 (10.75 ounce) can of condensed cream of mushroom soup over the roast. Sprinkle 1 packet of onion soup mix evenly over the soup.
7. Add 1 cup of beef broth to the dutch oven and scrape the bottom to deglaze. Pour this into the foil packet around the roast.
8. Seal the foil tightly, crimping the edges to prevent leaks. Place the foil packet into a 9x13 inch baking pan.
9. Bake for 3 hours, or until the roast is fork-tender.
10. Carefully remove the roast from the foil packet. Let it rest for 10-15 minutes before carving.
11. Remove excess fat from the gravy in the foil packet. If desired, you can thicken the gravy by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and adding this mixture to the gravy, stirring until thickened.
12. Carve the roast and serve with the delicious golden mushroom gravy.