Beef Roast With Portabella Mushrooms Recipes

BEEF ROAST WITH PORTABELLA MUSHROOMS

Steps:

• Salt roast on all sides to taste.
• Brown roast in 1 T of oil over medium high heat in ovenproof skillet.
• Remove roast from pan.
• Add other 1 T oil to pan, brown onions and mushrooms until mushrooms start to become limp and onions start to brown.
• Add garlic and saute 1 more minute.
• Deglaze pan with broth and 1/4 cup of red wine.
• Add tomato paste and stir until smooth.
• Return roast to center of pan.
• Pour remaining wine on top of roast.
• Sprinkle with black pepper if desired.
• Place bay leaf on top of roast.
• Cover pan tightly with lid or foil.
• Bake at 325 for approximately 1 1/2 hours.
• After removing from oven, let roast rest 15 minutes before slicing into thick slices.
• After removing roast for slicing, add sour cream to pan juices, mushrooms and onions.
• Cook over medium heat for approx.
• 5 minutes to thicken sauce.
• Add sliced beef back to pan, and serve.
• Delicious and elegant!

BEST EVER ROAST BEEF

Steps:

• Cut roast in half. Transfer to a 5-qt. slow cooker; add onion and 1-1/3 cups water. In a small bowl, combine the soup, brown sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over top. Cover and cook on low until meat is tender, 7-8 hours., Remove meat to a serving platter and keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with roast.

BEEF POT ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
• Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

STANDING RIB ROAST WITH POTATOES AND PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 475°F.
• Make seasoning mixture:
• In a small bowl stir together seasoning mixture ingredients. Put roast, ribs side down, in center of a flameproof roasting pan, 18 by 12 by 2 inches, and rub oil on top and sides of beef so herbs will adhere. Reserve
• 1 tablespoon seasoning mixture and rub remainder on top and sides of beef. Roast beef in lower third of oven 20 minutes.
• Peel potatoes and halve crosswise. Remove pan from oven and skim all but about 1/2 cup fat from pan with a bulb baster or spoon. Arrange potatoes around beef and turn with tongs to coat with fat. Season potatoes with salt and pepper. Reduce heat to 350°F. and roast beef and potatoes, turning potatoes occasionally to brown evenly, 1 1/2 hours, or until a meat thermometer inserted in fleshy part of beef registers 130°F. for medium-rare.
• While beef and potatoes are roasting, separate mushroom stems and caps. Slice caps 1/3-inch thick. In a food processor pulse stems until chopped coarse and in a small saucepan combine with broth and water. Simmer mixture 10 minutes. Pour mixture through a sieve into a bowl, pressing hard on solids, and discard solids.
• Transfer beef to a platter and let rest, covered loosely with foil, 20 to 30 minutes. Transfer potatoes to another platter and keep warm.
• With bulb baster or spoon skim all but about 1/4 cup fat from pan. In pan on top of stove sauté mushroom caps over moderately high heat, stirring, 2 minutes. Add reserved tablespoon seasoning mixture, mushroom liquid, and any juices from beef and boil 5 minutes. Stir in beurre manié and boil, stirring, about 3 minutes, or until thickened slightly.
• Serve beef with sauce and sprinkle potatoes with parsley.

SLOW COOKER BEEF ROAST WITH PORTABELLA MUSHROOMS

Steps:

• Mash garlic to a paste and rub evenly over entire roast.
• Place roast in a slow cooker, fat side up.
• Pour the rest of above ingredients in a bowl and blend well.
• Pour above mixture over roast.
• Cover and cook on low 7-10 Hours.
• If meat is not too lean it will add moisture to soup mixture as it cooks. When roast is finished, remove from slow cooker and pour the juices into a seperate container or measuring cup. Let the fat rise to top. Drain off fat and pour juices into a saucepan. For thicker "Gravy", simply Pour juices into large saucepan, mix 2-3 tablespoons of flour(Depending on how much liquid you have to work with) with 2-3 tablespoons of cold water until it has no lumps. Pour flour mixture into meat juices in saucepan and bring to a boil, (whisking constantly) reduce heat and whisk continuously until mixture thickens. About 1 minute. Remove from heat and serve as a gravy or transfer meat to a serving platter, slice meat thin and pour over beef before serving.

PORTOBELLO ROAST BEEF HOAGIES

Steps:

• Spread cut sides of buns with 2 tablespoons butter; sprinkle with Italian seasoning and garlic salt. Set aside. , In a large skillet, saute the beef, mushrooms, rosemary and pepper in remaining butter until mushrooms are tender. Spoon onto buns; top with cheese. , Place on a baking sheet. Broil 2-3 in. from the heat for 2-4 minutes or until cheese is melted. In a small bowl, combine sour cream and horseradish; serve with sandwiches.