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1
Allow the roast to come down to almost room temperature before starting which will take a few hours.
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2
Meanwhile saute the fresh mushrooms in a skillet until all moisture is released; set aside (if using canned them omit this step).
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3
Set oven to 350u00b0F.
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4
Loosely place a piece of heavy-duty foil in a shallow roasting pan (use a large enough piece to wrap the roast in).
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5
Rub the meat all over with oil, then season with garlic powder and ground black pepper (do not season with salt).
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6
Place the roast onto the the foil in the. pan.
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7
Pour 1-1/4 cups water into the bottom of the foil, then sprinkle dry soup mix over the water.
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8
Insert a meat thermometer into the middle of the roast.
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9
Wrap the foil around the roast (leaving the thermometer sticking out of the foil for easy reading, then seal the roast up tightly with foil.
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10
Cook until an meat thermometer reads 130u00b0F for medium-rare.
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11
IMPORTANT; start checking the temperature of the thermometer at about 1-1/2 hours.
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12
Remove the roast to a serving platter then cover just loosely with foil.
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13
Place the pan drippings into a saucepan.
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14
In a small cup whisk together the cornstarch with 1/4 cup cold water.
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15
Gradually whisk into the saucepan then bring to a boil whisking for 2 minutes.
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16
Add in the sauteed mushrooms to the gravy.
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17
Serve with the sliced roast.
