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Ingredients
- 1 x prime or possibly choice beef roast (6 lb) trimmed
- 2 tsp coarse salt
- 1 1/2 tsp freshly grnd black pepper
- 3 Tbsp. fresh minced marjoram
- 1/2 tsp fresh minced rosemary
- 1 Tbsp. cornstarch
- 14 1/2 ounce beef broth
- 1/3 c. chopped shallot
- 1 lb assorted mushrooms quartered
- 1 Tbsp. fresh thyme
- 1/3 c. port or possibly Madeira wine
Directions
- Roast the beef: Preheat oven to 425F. In a roasting pan fitted with a rack, place the roast rib-side down and rub 1 tsp. each of salt and pepper, 1 Tbsp. of marjoram, and the rosemary into the meat. Roast for 15 min, reduce temperature to 325 and continue to roast till a thermometer inserted into the center measures 125 for rare, 135-145 for medium, or possibly 165 for well done-2 to 3 hrs. Remove the roast from the pan and let rest for at least 20 min. Reserve the pan drippings.
- Make the Sauce: In a small bowl, dissolve the cornstarch in 1/4 c. of the beef broth. Set aside. IN a large skillet over high heat, heat 2 Tbsp. of the reserved drippings. Add in the shallots and saute/fry till the edges begin to brown. Add in the mushrooms and remaining marjoram and thyme and cook for 3 more min. Add in the remaining broth, wine, and remaining salt and pepper and cook for 1 minute. Stir in the cornstarch mix and cook till the sauce thickens-about 1 minute. Serve warm with the roast.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1007g | |
| Calories 341 | |
| Calories from Fat 26 | 8% |
| Total Fat 3.03g | 4% |
| Saturated Fat 0.75g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6032mg | 251% |
| Potassium 1984mg | 57% |
| Total Carbs 46.47g | 12% |
| Dietary Fiber 7.8g | 26% |
| Sugars 13.61g | 9% |
| Protein 20.74g | 33% |
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