Another Sunday dinner favourite! I love this roast because it only takes a few minutes to prepare, never fails and gives enough leftover the following Monday and Tuesday. The Italian herbs not only flavour the meat, but also lock the juices in, keeping the roast moist and tender. Roast beef usually comes with gravy, but here I decided to stick with fall and made a very simple chanterelle mushroom sauce.
Just give it try!
¼ to ½ cup
1 cup dried Italian herbs
½ teaspoon salt
1 teaspoon black pepper
1 cup chanterelle mushrooms
2 small leeks
¼ cup dry Vermouth (or dry white wine)
½ cup chicken broth
Salt and pepper to taste
2. Mix the Italian herbs with the slat and pepper. Completely cover the roast with the herb mixture.
3. Preheat the oven to 450 F.
4. Fill the bottom of the roast pan with water.
5. Place the roast on the rack. (Tip: Use the broiling pan if your roast pan does not have a rack)
6. Cook the roast for 10 min.
7. Reduce the heat to 275 F and cook the roast for another 75 mins, until the internal temperature reaches 155 F. (Do not open the oven door at this point!)
8. Remove from the oven and tent with foil for 5-10 mins.
9. In the last 20 mins of roasting, brush and slice the mushrooms.
10. Chop the leeks.
11. Heat some olive oil to medium-high heat in a non-stick pan.
14. Let simmer for 10-15 mins, until the roast is ready to serve.
15. Serve with garlic mashed potatoes and peas.