Name: Garlic Roast Beef
Prep time: 25 min
Cook time: 1 h 30 min
Yield: 8 Serving(s)
Cuisine: Latin
Ingredients: 1, 3 pound ,roast, (chuck, ribeye, sirloin); 5, cloves ,garlic, sliced lengthwise; 2, Tbs ,olive oil; 1, Tbs ,Creole seasoning; 12, ounces ,portabella mushrooms; 1/4, cup ,olive oil; 1, cup ,conion, chopped; 1/4, cup ,red bell pepper, chopped; 1/8, tsp ,kosher salt (use to taste); 1/8, tsp ,balck pepper, freshly ground; 3, ,bay leaves; 4, cloves ,garlic minced (large); 1/4, cup ,dry wine; 1 1/4, cup ,beef stock; 2, Tbs ,Fresh Italian Parsley, chopped; 1/8, tsp ,dried oregano; 2, Tbs ,heavy cream

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Super easy

Cheap

Prep

25m

Cook

1h 30m

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Category:	Egg Dishes
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Ingredients

For 8 Serving(s)

Roast

1 3 pound roast, (chuck, ribeye, sirloin)
5 cloves garlic, sliced lengthwise
2 Tbs olive oil
1 Tbs Creole seasoning

Sauce

12 ounces portabella mushrooms
1/4 cup olive oil
1 cup conion, chopped
1/4 cup red bell pepper, chopped
1/8 tsp kosher salt (use to taste)
1/8 tsp balck pepper, freshly ground
3 bay leaves
4 cloves garlic minced (large)
1/4 cup dry wine
1 1/4 cup beef stock
2 Tbs Fresh Italian Parsley, chopped
1/8 tsp dried oregano
2 Tbs heavy cream

Garlic Roast Beef Directions

Preheat oven to 350°
Using a sharp knive, stab deep holes into the roast, placing the garlic slices in the holes.
Make the rub using the olive oil and Creaole seasoning
Rub it into your roast.
Let the roast and the rub flavors marinate for a couple of hours if you can, otherwise you can cook it right away.
In a roasting pan, place the roast, fat side up.
Roast for 1 to 1 1/2 hours (to 135° ith a meat thermometer.)
While the meat is roasting, clean and chop the mushrooms, saving 1/3 of them for slicing.
Set aside.
In a skillet on the stove, heat the oil to hot and flash cook the onions and peppers sasoning them with salt and pepper for about 1 minute.
Add the chopped mushrooms and cook till soft.
Add the bay leaves and garlic, cooking for 1 more minute.
Pour in the wine and simmer for 4 minutes.
Add broth and simmer for 10 minutes.
Add the mushrooms, parsley, and oregano.
Season moderately with salt and pepper
Remove the bay leaves
When just about done, add the heavy cream, keeping the sauce warm without lettin it boil.
Slice the roast across the grain, pouring the juices on the cutting board back over the meat or even from the roasting pan.
Serve with the sauce ladled over it.