Jul10
Roast Beef With Portobello And Balsamic Sauce
Roast Beef With Portobello And Balsamic Sauce
Servings: 4
Prep Time: 15 minutes
Cooking Time: 2.5 hours
Ingredients:
- 2-2½ lbs. grass fed beef rib roast
- 2 cups beef broth
- 2 portobello mushrooms, sliced
- 1/4 cup Balsamic vinegar
- 1 Tbsp garlic powder
- 1 Tbsp onion flakes
- 1 Tbsp Ava Jane's Nana's Italian Seasoning (or 1/3 Tbsp of each - dried oregano, dried thyme, and dried basil)
- Sea salt and fresh ground black pepper
Equipment:
- Roasting Pan
Directions:
- Preheat the oven to 325F.
- In a bowl, add the garlic powder, onion powder, Ava Jane's spices, sea salt and pepper to taste.
- Rub liberally all over the roast.
- Place the roast in a roasting pan, uncovered for about 2 hours or until it's cooked to your liking.
- Remove the roast (leaving the juice) and set aside for 10-15 minutes to rest.
- While the meat is resting, heat the roasting pan on the stovetop over medium heat. Add the beef stock, scraping up the bottom of the pan to deglaze it.
- Next, add in the Balsamic vinegar and bring to a boil. Simmer until slightly reduced.
- Add in and sauté the mushrooms until they're soft. Re-season if needed.
- Top the roast with the portobello mushroom and sauce then serve.
