Garlic Spiked Roast Beef With Portabella Mushroom Sauce Recipes

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SLOW COOKER BEEF ROAST WITH PORTABELLA MUSHROOMS



Slow Cooker Beef Roast With Portabella Mushrooms image

This will result in a tender, moist and flavorful roast with it's own gravy to pour over beef or mashed potatoes. The "Meaty" Flavor of Portabella Mushrooms just adds to the Meat and gravy sauce.

Provided by MTpockets

Categories     Roast Beef

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 8

3 -4 lbs beef roast
1 (10 3/4 ounce) can cream of mushroom soup
1 (4 ounce) can chunky portabella mushrooms
1 (1 ounce) package onion soup mix or 1 (1 ounce) package beefy onion soup mix
2 garlic cloves
1/2 small onion, Finely Chopped
1/4 teaspoon pepper
2 tablespoons water

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.

Nutrition Facts : Calories 344.2, Fat 12.4, SaturatedFat 4.5, Cholesterol 149.7, Sodium 903.9, Carbohydrate 8.2, Fiber 0.7, Sugar 1.7, Protein 50.8

BEEF ROAST WITH PORTABELLA MUSHROOMS



Beef Roast with Portabella Mushrooms image

A delicious and elegant way to serve "comfort food"! I created this recipe to use up some portabella mushrooms that I bought on special.

Provided by Denise J

Categories     One Dish Meal

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2 lbs sirloin tip roast
3 large portabella mushroom caps, large dice
1/2 onion, large dice
1 clove garlic, minced
1/2 cup beef broth
1 tablespoon tomato paste
1/2 cup dry red wine
1 bay leaf
2 tablespoons canola oil
1/2 cup sour cream

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!

Nutrition Facts : Calories 518.5, Fat 36, SaturatedFat 13.6, Cholesterol 133.2, Sodium 190.4, Carbohydrate 5.1, Fiber 0.9, Sugar 1.6, Protein 38.3

GARLIC-SPIKED ROAST BEEF WITH PORTABELLA MUSHROOM SAUCE



Garlic-Spiked Roast Beef with Portabella Mushroom Sauce image

Dino, our ever-vigilant head of security, is also a helluva good cook, though he hasn't ingested a vegetable since the mid '60s. This is how he makes roast beef, and this is how I like to sauce it-sneaking in lots of luscious mushrooms. Try to get your hands on the baby bellas. They're packed with flavor and slice up nicely into bite-size pieces.

Yield feed 6 to 8

Number Of Ingredients 16

1 beef roast-sirloin, eye, round, or chuck (3 to 3 1/2 pounds)
5 cloves garlic, each cut lengthwise in 3 slices
2 tablespoons olive oil
1 tablespoon Creole Seasoning (page 167)
12 ounces portabella mushrooms
1/4 cup olive oil
1 cup chopped onion
1/4 cup chopped red bell pepper
Kosher salt and black pepper
3 bay leaves
4 or 5 large cloves garlic, minced
1/2 cup dry red wine
1 1/2 cups beef broth or stock (to make your own, see page 169)
2 tablespoons chopped fresh Italian parsley
Pinch of dried oregano
2 tablespoons heavy cream

Steps:

  • Preheat the oven to 350°. Stab the meat with a thin knife and stuff the garlic slices into the slits. Make a loose rub with the olive oil and Creole Seasoning; then massage it into the roast. Let the roast sit in the rub for a couple of hours, if you've got the time, or cook it up right away.
  • Set the roast, fat side up, on a rack in a roasting pan. Roast for 1 to 1 1/4 hours, or til a meat thermometer hits 135° (see page 34).
  • Get to work on the sauce while the meat's roasting. Clean and chop two-thirds of the mushrooms, and slice the remaining third. Set aside. In hot olive oil, flash-cook the onions and peppers with a pinch of salt and pepper for about a minute. Add the chopped mushrooms and cook til nice and soft. Toss in the bay leaves and garlic and cook for 1 minute more. Pour in the wine and simmer for 2 minutes. Add the broth and simmer for 10 minutes more. Then add the sliced portabellas, parsley, and oregano. Give it a good seasoning with salt and pepper. Pull out and discard the bay leaves. At the very end, finish the sauce with the heavy cream. Keep it warm, but don't let it boil.
  • Slice the meat across the grain. Pour any juices that have collected on the cutting board or in the roasting pan into the sauce. Serve up the sliced meat with some sauce ladled over it.

STANDING RIB ROAST WITH POTATOES AND PORTOBELLO MUSHROOMS



Standing Rib Roast with Potatoes and Portobello Mushrooms image

Categories     Beef     Mushroom     Potato     Roast     Christmas     Dinner     Rosemary     Beef Rib     Winter     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 14

For seasoning mixture
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 garlic cloves, chopped
1 1/2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
a 3-rib standing beef rib roast (about 8 1/2 pounds), all but 1/4-inch layer of fat removed
1 tablespoon vegetable oil
5 pounds russet (baking) potatoes (about 10)
1 1/2 pounds Portobello mushrooms, wiped clean
1 3/4 cups beef broth (a 15 1/2-ounce can)
1 cup water
a beurre manié made by kneading together 1 tablespoon softened unsalted butter and 1 tablespoon all-purpose flour
Garnish: chopped fresh flat-leafed parsley leaves (wash and dry before chopping)

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.

GARLICKY ROAST BEEF WITH MUSHROOMS AND ONIONS



Garlicky Roast Beef With Mushrooms and Onions image

Make and share this Garlicky Roast Beef With Mushrooms and Onions recipe from Food.com.

Provided by JackieOhNo

Categories     Roast Beef

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

3 garlic cloves
4 lbs beef eye round
1 teaspoon dry steak seasoning, preferably McCormick's Montreal
3/4 teaspoon salt
1/4 teaspoon pepper
10 ounces mushrooms, quartered
1 large red onion, cut into 1-inch-thick wedges (1-1/2 cups)
1 tablespoon olive oil

Steps:

  • Prehet oven to 450 degrees.
  • Cut garlic cloves into thin (about 1/8-inch thick) slices.
  • With small sharp knife, cut 1-inch-deep slit into meat. Do not remove knife. Angle knife slightly to open slit; slide in garlic slice. Repeat, inserting garlic all over beef.
  • Combine steak seasoning, 1/2 t. salt and pepper; rub over beef. Place on rack in roastin gpan; roast 20 minutes.
  • Toss mushrooms and onion with oil and remaining salt; add to pan. Reduce heat to 300 degrees. Roast until thermometer inserted into thickest part registers 140 degrees for medium-rare, 20-30 minutes. Let stand 15 minutes. Serve with vegetables.

Nutrition Facts : Calories 31.9, Fat 1.8, SaturatedFat 0.3, Sodium 220.8, Carbohydrate 3.3, Fiber 0.7, Sugar 1.5, Protein 1.4

ROAST BEEF WITH MUSHROOM SAUCE



Roast Beef with Mushroom Sauce image

This recipe is a classic country dish. The sauce will become a mushroom lover's favorite.-Rev. Arthur Tiffen, Williamsfield, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons butter
3/4 cup thinly sliced onion
1/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
1/4 teaspoon ground marjoram
1/4 teaspoon garlic salt
Salt and pepper to taste
3/4 cup beef broth
1/4 cup ketchup
8 slices leftover cooked roast beef

Steps:

  • In a skillet, melt butter over medium heat. Saute onion for 5 minutes. Add mushrooms and saute 2-3 minutes. Stir in the flour and seasonings. Add broth and ketchup. Bring to a boil, stirring constantly. Reduce heat to low; simmer 10 minutes. Add beef and heat through.

Nutrition Facts : Calories 146 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 740mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.

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