Mushroom-crusted Roast Beef with Wine Sauce

Add something new to your roast beef repertoire with this mushroom-crusted version. Made from dried mushrooms, the crust adds an intense mushroom flavour to the beef and sauce. Our time-test results are based on a roast that was about 8-in (20 cm) long x 4¾-in (12 cm wide) x 3½-in (8 cm) deep. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as: oven and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.

Yields8 ServingsDifficultyIntermediatePrep Time15 minsCook Time2 hrs 15 minsTotal Time2 hrs 30 mins
Ingredients
 2 tbsp (30 mL) EACH olive oil and Dijon mustard
 1 tbsp (15 mL) chopped fresh thyme
 2 cloves garlic, minced
 ½ tsp (2 mL) pepper
 3 lb (1.5 kg) Beef Eye of Round Oven Roast
 ¾ oz (21 g) sliced dried mushrooms (such as portobello, porcini, or shiitake), about 1 cup (250 mL)
 Wine Sauce
 2 tbsp (30 mL) butter
 ½ cup (125 mL) chopped onion
 2 tbsp (30 mL) all-purpose flour
 ½ cup (125 mL) red wine
 2 cups (500 mL) reduced-sodium beef broth
 Salt and pepper
Method
1

1. Combine oil, mustard, thyme, garlic and pepper in a small bowl; rub all over roast. Finely chop dried mushrooms by pulsing in a mini chopper or small food processor; press onto mustard coating all over roast. Insert oven-safe meat thermometer lengthwise into centre of roast so shaft is not visible. Place on rack in shallow roasting pan or ovenproof skillet. Add ¼ inch (5 mm) water to pan.

2. Cook roast, uncovered, in preheated 275°F (140°C) oven for about 2¼ hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).

3. Transfer roast to cutting board, cover with foil and let rest for 15 minutes

4. Wine Sauce: Meanwhile, place roasting pan over medium-high heat. If necessary, boil off water from roasting pan. Add butter and stir until melted. Add onion and cook, stirring, for about 5 to 10 minutes or until onions are softened and any pan liquid has evaporated. Stir in flour until moistened. Gradually stir in wine and bring to a boil, stirring and scraping up any brown bits from pan. Stir in beef broth; simmer, stirring, for about 5 minutes or until thickened. Season with salt and pepper to taste.

5. Carve roast across the grain into thin slices and serve with Wine Sauce.

Tip: Let your oven roast stand at least 15 minutes after cooking to allow the juices settle before carving.

Tip
2

Let your oven roast stand at least 15 minutes after cooking to allow the juices settle before carving.

Nutrition
3

Per 1 cooked portion: about 280 Calories, 38g Protein, 10g Fat, 6g Carbohydrate, 380mg Sodium
Excellent Source of: Niacin, Vitamin B12, Pantothenate, Phosphorus, Zinc, Selenium
Good Source of: Riboflavin, Vitamin B6, Choline
Source of: Potassium, Iron, Thiamine, Folate, Magnesium
4g Saturated Fat, 0.3g Trans Fat, 0.5g Polyunsaturated Fat, 5g Monounsaturated Fat
Shopping List
4

Fresh thyme
Garlic
1 small onion
¾ oz (21 g) sliced dried mushrooms (such as portobello, porcini or shiitake), about 1 cup (250 mL)
3 lb (1.5 kg) Beef Eye of Round Oven Roast
Olive oil
Dijon mustard
Beef broth
Salt
Pepper
All-purpose flour
Butter
Red wine

Ingredients

Ingredients
 2 tbsp (30 mL) EACH olive oil and Dijon mustard
 1 tbsp (15 mL) chopped fresh thyme
 2 cloves garlic, minced
 ½ tsp (2 mL) pepper
 3 lb (1.5 kg) Beef Eye of Round Oven Roast
 ¾ oz (21 g) sliced dried mushrooms (such as portobello, porcini, or shiitake), about 1 cup (250 mL)
 Wine Sauce
 2 tbsp (30 mL) butter
 ½ cup (125 mL) chopped onion
 2 tbsp (30 mL) all-purpose flour
 ½ cup (125 mL) red wine
 2 cups (500 mL) reduced-sodium beef broth
 Salt and pepper

Directions

Method
1

1. Combine oil, mustard, thyme, garlic and pepper in a small bowl; rub all over roast. Finely chop dried mushrooms by pulsing in a mini chopper or small food processor; press onto mustard coating all over roast. Insert oven-safe meat thermometer lengthwise into centre of roast so shaft is not visible. Place on rack in shallow roasting pan or ovenproof skillet. Add ¼ inch (5 mm) water to pan.

2. Cook roast, uncovered, in preheated 275°F (140°C) oven for about 2¼ hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).

3. Transfer roast to cutting board, cover with foil and let rest for 15 minutes

4. Wine Sauce: Meanwhile, place roasting pan over medium-high heat. If necessary, boil off water from roasting pan. Add butter and stir until melted. Add onion and cook, stirring, for about 5 to 10 minutes or until onions are softened and any pan liquid has evaporated. Stir in flour until moistened. Gradually stir in wine and bring to a boil, stirring and scraping up any brown bits from pan. Stir in beef broth; simmer, stirring, for about 5 minutes or until thickened. Season with salt and pepper to taste.

5. Carve roast across the grain into thin slices and serve with Wine Sauce.

Tip: Let your oven roast stand at least 15 minutes after cooking to allow the juices settle before carving.

Tip
2

Let your oven roast stand at least 15 minutes after cooking to allow the juices settle before carving.

Nutrition
3

Per 1 cooked portion: about 280 Calories, 38g Protein, 10g Fat, 6g Carbohydrate, 380mg Sodium
Excellent Source of: Niacin, Vitamin B12, Pantothenate, Phosphorus, Zinc, Selenium
Good Source of: Riboflavin, Vitamin B6, Choline
Source of: Potassium, Iron, Thiamine, Folate, Magnesium
4g Saturated Fat, 0.3g Trans Fat, 0.5g Polyunsaturated Fat, 5g Monounsaturated Fat
Shopping List
4

Fresh thyme
Garlic
1 small onion
¾ oz (21 g) sliced dried mushrooms (such as portobello, porcini or shiitake), about 1 cup (250 mL)
3 lb (1.5 kg) Beef Eye of Round Oven Roast
Olive oil
Dijon mustard
Beef broth
Salt
Pepper
All-purpose flour
Butter
Red wine

Mushroom-crusted Roast Beef with Wine Sauce