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Beef Roast with Mushroom-Onion Sauce
Recipes
Beef Roast with Mushroom-Onion Sauce
8 servings
2 hours total

Ingredients

  • 4 lb boneless NY strip loin roast
  • 2 tablespoons canola oil
  • 1 (1.25-oz) packet onion/garlic potato seasoning
  • 1 (9-oz) package frozen pearl onions in cream sauce
  • 16 oz whole mushrooms
  • 2 cups water
  • 1 tub concentrated homestyle beef stock
  • ½ cup Marsala wine (or beef broth)
  • ¼ cup fresh Italian parsley, finely chopped
  • 2 tablespoons herb garlic butter, softened
  • 1 tablespoon all purpose flour

Steps

    1. Preheat oven to 475°F. Coat roast with oil and sprinkle with seasoning; place in roasting pan (wash hands). Cook roast for 10 minutes.
    2. Place onions and sauce in medium microwave-safe bowl; microwave on HIGH for 2 minutes to partially thaw. Stir mushrooms into onions.
    3. Microwave water on HIGH for 1 ½–2 minutes or until hot; stir in concentrated beef stock and wine until blended, then add to mushrooms.
    4. Reduce oven to 350°F; cook 1–1 ½ hours and until roast is 125°F (for medium rare; warm red center), 130°F (medium; warm pink center), or up to 170°F (well done). Use a meat thermometer to accurately ensure doneness. Transfer roast to cutting board; let stand 10–15 minutes before slicing. Temperature will rise 5–10°F during this time.
    5. Chop parsley. Place butter in small saucepan and melt on medium-low; whisk in flour and parsley. Stir in mushrooms and sauce (from pan) and bring to a simmer; cook 1–2 minutes or until sauce thickens. Slice roast; serve with sauce. (Makes 8 servings.)

Amount per ⅛ recipe serving: Calories 410, Total Fat 18g, Sat Fat 6g, Trans Fat 0g, Chol 130mg, Sodium 800mg, Total Carb 10g, Fiber 1g, Sugars 4g, Protein 45g, Calc 4%, Vitamin A 6%, Vitamin C 8%, Iron 20%