PREPARATION TIME: 20 minutes
COOKING TIME: 2 hours
DIRECTIONS
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Place roast, fat side up, on rack in roasting pan without lid. Rub mushroom soup mix over surface of roast. Insert meat thermometer into centre of roast, avoiding fat or bone. Roast at 325°F (160°C) (see chart below for roasting times). Remove roast from oven 5°F (2°C) below desired doneness temperature. Tent roast with foil and let stand for 10-15 minutes on cutting board before carving. Meanwhile, slice mushrooms ¼” (5 mm) thick; cut each slice in half lengthwise. Heat roasting pan over medium-high heat for 1 minute. Pour in beef stock, stirring to scrape up any brown bits. Add mushrooms and simmer 10 minutes. Mix flour with vinegar and whisk into pan. Bring to a boil, whisking constantly until thickened. Season with salt and pepper to taste. Serve roast and sauce with small roasted potatoes and steamed vegetables.
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NUMBER OF SERVINGS: 8 - 12 SERVINGS
NUTRITION INFORMATION PER SERVING
| 247 Calories |
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16 g Fat |
| 22 g Protein |
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2.9 g Carbohydrates |
TIP
MEDIUM-RARE
22 min per lb/500 g
Remove from oven when internal temperature reaches 140°F (60°C).
MEDIUM
25 min per lb/500 g
Remove from oven when internal temperature reaches 155°F/68°C.
WELL
30 min per lb/500 g
Remove from oven when internal temperature reaches 165°F/74°C.
The temperature will rise an additional 5°F (3°C) during standing.
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