Strip Loin Roast Beef with Rosemary Wild Mushroom Sauce

1. Combine mustard, half of the rosemary and 1/4 tsp (1 mL) EACH of the salt and pepper; rub all over roast. Place roast, fat side up, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast, avoiding fat.
2. Oven-sear, by placing uncovered roast in preheated 450°F (230°C) oven for 10 minutes.
3. Reduce heat to 275°F (140°C). Cook until meat thermometer reads 140°F (60°C) for medium-rare (about 1-1/2 to 2 hours) or 155°F (68°C) for medium (about 1-3/4 to 2-1/4 hours total time).
4. Meanwhile, soak dried mushrooms in 1 cup (250 mL) boiling water until softened, about 10 minutes. Drain, reserving soaking liquid and mushrooms. Chop dried mushrooms; set aside. Heat oil in large skillet over medium-high heat; cook onion for 3 minutes or until softened. Add fresh mushrooms and remaining salt and pepper; cook for 5 minutes or until golden brown and liquid evaporates. Set aside.
5. Remove finished roast from oven. Transfer to cutting board; cover with foil for at least 15 minutes. Meanwhile, drain fat from roasting pan. Add reserved mushroom soaking liquid, soaked dried mushrooms, remaining rosemary and beef stock; bring to boil, stirring and scraping up brown bits. In small bowl, gradually stir 1/3 cup (75 mL) cold water into flour making smooth mixture; whisk into pan and boil until thickened, about 4 minutes. Stir in cooked fresh mushroom mixture and parsley. Heat through. Carve roast into thin slices across the grain and serve with piping hot sauce.
   
   For more recipes featuring the great taste of Canadian mushrooms, visit: mushrooms.ca

Slow-Roasted Beef with Roasted Ratatouille

This Slow-Roasted Beef with Roasted Ratatouille recipe takes advantage of roasting both the vegetables and the beef at the same time. Plus with leftovers, try making Mediterranean Wraps. “What we all liked about the end product was the evenness of the medium doneness – throughout like a hotel roast. The roast was very moist and flavourful – not at all dry Outside Round!” —Reader Comment

---

Thick-Crusted Garlic Beef Prime Rib

Slivers of garlic infuse the meat with rich, garlicky flavour in this recipe while slow-roasting delivers delicious restaurant-style roast beef. “The roast was perfect! It was delicious. And the thermometer – what a difference! The meat cooked PERFECTLY! No guessing. No opening the oven. No stressing. The whole meal was delish!” —Reader Comment

---

Fennel Crusted Bottom Sirloin Beef Tri-Tip Roast

Roast beef that's ready in just about 30 minutes – WOW! This small lean beef roast is BIG on flavour and just the right size for smaller families. Season with a quick rub and cook to medium doneness at most. To serve, carve across the grain into thin slices, like a Flank Steak. Be sure to allow the beef to rest before carving.

---

Garlic Studded Roast Beef

In this recipe, slivers of garlic infuse the beef with rich, garlicky flavour. “Roast was nicely browned and extremely tender and flavourful. Nice pink colour throughout. All in all, an extremely successful test with great results.” —Reader Comment

---