Fast Beef Roast With Mushroom Sauce
|Boneless beef rib eye roast||1|
|Vegetable oil||2 Tablespoon|
|Water||4 Cup (64 tbs)|
|Condensed beef broth||1 Can (10 oz)|
|Dry red wine||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Dried marjoram leaves||1 Teaspoon, crushed|
|Mushroom sauce||1 Cup (16 tbs)|
Tie roast with heavy string at 2-inch intervals.
Heat oil in Dutch oven over medium-high heat.
Cook roast until evenly browned.
Pour off drippings.
Add water, broth, wine, garlic, marjoram, peppercorns and cloves; bring to a boil.
Reduce heat to medium-low.
Cover; simmer 15 minutes per pound.
Check temperature with instant-read thermometer; temperature should be 130°F for rare.
Do not overcook.
Remove roast to serving platter; reserve cooking liquid.
Cover roast tightly with plastic wrap or foil; allow to stand 10 minutes before carving (temperature will continue to rise about 10°F to 140°F for rare).
Prepare Mushroom Sauce.
Remove strings from roast.
Carve into thin slices and top with Mushroom Sauce.