Holiday Roast With Portabella Sauce

1. 1

   Place roast, fat side up, on rack in roasting pan without lid.

2. 2

   Rub mushroom soup mix over surface of roast.

3. 3

   Insert meat thermometer into centre of roast, avoiding fat or bone.

4. 4

   Roast at 325 degrees for 2 hours.

5. 5

   Tent roast with foil and let stand for 10 to 15 minutes on cutting board before carving.

6. 6

   Meanwhile, slice mushrooms 1/4 inch thick; cut each slice in half lengthwise.

7. 7

   Heat roasting pan over medium-high heat for 1 minute.

8. 8

   Pour in beef stock, stirring to scrape up any brown bits.

9. 9

   Add mushrooms and simmer 10 minutes.

10. 10

    Mix flour with vinegar and whisk into pan.

11. 11

    Bring to a boil, whisking constantly until thickened.

12. 12

    Season with salt and pepper to taste.

13. 13

    Serve roast and sauce with small roasted potatoes and steamed vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.