Beef Roast With Portabella Mushrooms Recipe

Ingredients for Beef Roast With Portabella Mushrooms

• Sirloin Tip Roast
• Portabella Mushroom Caps
• Onion
• 2 cloves garlic, minced
• Beef Broth
• 2 tablespoons tomato paste
• Dry Red Wine
• 1 bay leaf
• Canola Oil
• 1/2 cup sour cream

How to Make Beef Roast With Portabella Mushrooms

1. Preheat oven to 325°F (160°C).
2. Generously salt a 3-4 lb beef roast on all sides.
3. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Brown the roast on all sides, about 2-3 minutes per side.
4. Remove roast from skillet and set aside.
5. Add another 1 tablespoon of olive oil to the skillet. Add 1 large onion, chopped, and 1 lb portabella mushrooms, sliced, and cook until mushrooms are softened and onions are lightly browned (about 8-10 minutes).
6. Add 2 cloves of minced garlic and sauté for 1 minute.
7. Pour in 1 cup of beef broth and 1/4 cup of dry red wine, scraping up any browned bits from the bottom of the pan.
8. Stir in 2 tablespoons of tomato paste until smooth.
9. Return the roast to the skillet.
10. Pour the remaining 1/4 cup of red wine over the roast.
11. Season with freshly ground black pepper to taste.
12. Place 1 bay leaf on top of the roast.
13. Cover the skillet tightly with a lid or foil.
14. Bake for 1 hour and 35 minutes, or until a meat thermometer inserted into the thickest part registers 135°F (57°C) for medium-rare, or your desired doneness.
15. Remove the roast from the oven and let it rest for 15 minutes before slicing.
16. While the roast rests, add 1/2 cup of sour cream to the pan juices, mushrooms, and onions.
17. Cook over medium heat for approximately 5 minutes, or until the sauce has thickened slightly.
18. Slice the rested roast and return the slices to the skillet with the sauce.
19. Serve immediately. Enjoy!