I am one who will always stock up on freezable items when they are on sale. Obviously it is a smart choice for our budget but it also great because it comes in super handy to be able to run to the freezer and grab whatever we are feeling that day. Unfortunately, if you are anything like me, there are always some items that just never seem to make the cut of “what you are feeling that day” and so it sits, and sits, and sits, until the day you decide that it cannot possibly stay in there another day longer. That is sort of what happened with this beef roast.
Over the weekend, Mike and I were having my dad over for dinner. So, I thought perfect! What a great opportunity to use the infamous roast that had been lingering in the shadows of my freezer for months. I pulled it out to defrost the day before and all was right with the world. I had big plans of making this rosemary-y, garlic roast situation and could totally picture it dripping with sautéed mushrooms paired with a delicious baked potato and broccoli. So simple, so perfect.
However, it just so happened that the day my dad was coming was absolutely gorgeous. So, we had no choice but to ditch all scheduled plans and go right for your standard BBQ and beer scenario. Nothing fancy, just your perfect Country Corner Market Italian sausage inside a perfect crusty toasted bun. It was deliciously amazing and it hit the spot better than anything else I could have dreamt up.
So, the roast sat, yet another day and when I woke up on Sunday morning, I decided to get to work executing my original plan. Only this time, it would be used on Monday evening for dinner.
I started by patting the roast dry and seasoning it all over with sea salt and fresh cracked pepper. Then, I chopped up rosemary and minced several cloves of garlic (I like to do this by hand because the garlic press wastes so much).
Once everything was prepped, I preheated the oven to 350F and placed my cast iron skillet on medium high heat on the stove top with 2tbsp of olive oil. Once the skillet was super-hot, I seared the roast for about 1 minute-ish on all sides. Like Gordon Ramsay says, “colour means flavour”. Searing takes a bit longer but is definitely worth the effort. Once seared, I spooned the rosemary garlic party all over the roast, making sure to get every last drop. The roast then went in the oven for 45 minutes. Word on the street is that you can gauge 20 minutes per pound for medium rare but we like it less pink so I always let it go a bit longer.
Once the roast was done cooking, I took it out of the oven to rest. Meanwhile, I sliced up a huge container of mushrooms. I then sautéed them with 2 tbsp. of butter on medium heat for about 5 minutes. When there was a minute or so left I then seasoned the mushrooms with sea salt and pepper.
Now it was time to remove the roast from the skillet and deglaze the pan to make a really amazing yummy fantastic sauce. This step really is the icing on the cake and will impress the heck right out of anyone you are cooking for because the sauce is super flavourful and just rounds everything out perfectly. I placed the skillet on medium heat and added 3/4 cup of beef stock and 1/4 cup red wine. As the liquid was heating I continuously scrapped the bottom of the pan with a wooden spoon to release all the bits left over from the roast. I let this simmer for about 5-7 minutes until it thickened up to a nice consistency. Then, I tossed the mushrooms back in and BOOM! That’s all she wrote!
As I mentioned, we ended up having this the next day for dinner. I had to heat it back up, but it was still super tender and tasted amazing. I whipped up some mashed potatoes and broccoli and so we ate like royalty on a Monday night! It was delicious! And, well worth the wait of 4 months I guess.
Enjoy! Eat Well. Love Life.
Rosemary and Garlic Roast Beef with Mushrooms
A flavour packed, hearty, home-style recipe perfect for a cozy night in.
- 2lbs boneless Rib Eye roast
- 1/4 cup chopped Fresh rosemary (could use thyme)
- 5 large cloves of garlic, minced
- 1 tsp each of sea salt and freshly ground pepper
- 4 tbsp. olive oil, divided
- 3 cups of a of mushrooms, sliced
- 1 cup of stock (I used 3/4 stock and 1/4 red wine)
- Preheat oven to 350F.
- Tie the roast, pat dry, and season generously with salt and pepper.
- Mix together rosemary and garlic. Add 2 tablespoons of olive oil and stir to combine. Reserve.
- In a cast iron skillet, over medium heat, heat 2 tablespoons of olive oil and, once smoking hot, sear all sides of the meat (1 min. each side).
- Remove skillet from heat. Scoop the herb-garlic mixture all over the roast.
- Keeping the roast in the skillet, place into the preheated oven and cook for about 40-45 minutes (20 mins per pound) or until a meat thermometer reads 135F-140F. Let it rest for 10 minutes before serving.
- While the roast is resting, sauté the mushrooms over medium heat with 2 tablespoons butter until cooked through, about 5 minutes. Season with salt and pepper.
- Remove roast from the cast iron skillet and put the skillet on medium high heat on the stovetop. Add stock to the pan and deglaze to deglaze, scraping all the bits from the bottom. Allow to simmer until thick (5ish minutes).
9.Add the mushrooms to the sauce, stir in the remaining 2 tablespoons of butter and stir until the sauce is silky. Then, place the roast back in the cast iron with the sauce and spoon some of the sauce over the roast.