with red wine mushroom sauce

- Ilona


"THAT SAUCE!! I made it a day in advance and OMG it is divine!! Smells great & Tastes Great."

For The Red Wine Mushroom Sauce 2 cups red wine 1 cup beef broth 2 shallots 16 oz. baby bella mushrooms 4 garlic cloves 1 tsp. fresh thyme ½ tsp. Worcestershire sauce 2 tbsp. flour 4 oz. salted butter For the Roast 6 pound top round beef roast ½ head of garlic 5 large sprigs of rosemary 4 oz. salted butter 1 tsp. kosher salt 1 tsp. freshly ground pepper


Thinly slice 2 shallots, slice 16 oz. baby bella mushrooms in half, mince 4 cloves of garlic and remove 1 tsp. fresh thyme from stems.


Add 2 oz. butter to a large sauté pan and brown mushrooms for 5-7 minutes on MEDIUM-HIGH heat, without moving them so they get a nice, deep brown side. Flip them, and sauté for another 3-5 minutes.



Add another 2 oz. butter to the pan with sliced shallots. Sauté for about 3 minutes. Add minced garlic and thyme. Sauté everything together for another 3-4 minutes until brown.


Add 2 cups red wine, 1 cup beef broth and ½ tsp. Worcestershire sauce.

Reduce wine and broth on HIGH for 10 minutes.



Combine 2 tbsp. flour with ¼ cup beef broth in a small bowl or measuring cup. Mix thoroughly, ensuring there are no lumps. Slowly add slurry to sauce while stirring to thicken.


You’ll know the sauce is a perfect thickness when pulling a spatula across it leaves a cavern in the pan that slowly fills in.


Add back mushrooms and stir. If you want to reheat the sauce without mixing into drippings later, add salt and pepper to taste. Set aside in a container and refrigerate until roast is done.


Remove a 6-pound top round roast from the fridge and allow it to come to room temperature – about 20 minutes. Pat roast dry with a paper towel. Liberally sprinkle with kosher salt and fresh ground pepper.


Preheat oven to 450 F. (230 C.). In a food processor, combine peeled garlic cloves from ½ head of garlic and 5 large sprigs of rosemary with 4 oz. very soft butter. Process on a purée setting into a garlic-herb paste


Cover the roast with garlic-herb paste. Place it in a roasting pan or Dutch oven uncovered, raised on a rack. Roast for 15 minutes at 450 F. (230 C.), then reduce temperature to 325 F. (190 C.).


Continue to roast for 2 hours for RARE and 2.5 hours for MEDIUM, but be sure to check the temperature a half-hour before, as thickness of a roast can effect that cook time.


While roast sits, either heat red wine mushroom sauce on LOW for 5-7 minutes in a saucepan or reheat in the roast drippings (highly recommended! It becomes even more flavorful!)


Use kitchen scissors to remove truss strings (if it was tied).


Slice the roast into 1-inch slices.


Either pour the mushroom sauce on top, or serve separately.