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This recipe is pretty tasty and is made even better by the extra lean roast I was able to use. I am pretty pleased that there are leftovers to take to work later this week too. The original version did not contain mushrooms but I can’t imagine good gravy without them.

Roast Beef with Mushroom Gravy

  • 1 (3 to 3 1/2-pound) bottom round rump roast, at room temperature
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 3 tbsp vegetable oil
  • 1/2 large yellow onion, sliced
  • 3 sprigs fresh thyme
  • 3 cups canned beef broth
  • 2 tbsp cornstarch
  • 1/4 cup water
  • 1 can mushrooms, drained

Preheat the oven to 275 degrees F. Season the meat on all sides with the oregano, salt, and pepper. Heat the oil in a large Dutch oven and brown on all sides, about 4 minutes per side. Remove the roast from the pan and add the onion slices and thyme sprigs. Place the roast on top of the onions, fat side up. Add the beef broth to the pan and place in the oven, uncovered. Roast until the beef is tender and registers an internal temperature of 130 to 135 degrees F, about 1 1/2 to 2 hours.

Transfer the roast to a platter or cutting board and let rest for 15 minutes before carving. Meanwhile, use a slotted spoon to discard the onions and thyme sprigs. Place the Dutch oven over medium-high heat to heat the beef drippings. Combine the cornstarch and water in a small bowl until dissolved. Add the cornstarch mixture to the beef drippings and bring to a boil. Cook, stirring constantly, until slightly thickened, 2 to 3 minutes. At the very end, add the mushrooms and heat for another 30 seconds. Remove from the heat.

Carve the beef thinly and arrange the slice. Drizzle gravy over each portion and serve alongside of the rice or mashed potatoes

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