Garlic Roast Beef
Prep
25m
Cook
1h 30m
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
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.
Nutrition facts
Per Serving
| Kcal: | 549 kcal |
| Fibers (g): | 1.1g |
| Sodium (mg): | 739mg |
| Carbs: | 5.6g |
| Sugar (g): | 1.7g |
| Fat: | 24.3g |
| Saturated fat (g): | 7.5g |
| Cholesterol: | 208mg |
| Proteins: | 71.3g |
