Brought to you by: Vickie Ingredients: ------------ 1 tablespoon chopped fresh rosemary leaves 2 garlic cloves, minced 2 teaspoons salt 1 teaspoon black pepper 1 beef rib eye roast (about 4 lbs) 1 tablespoon vegetable oil 4 lbs small new potatoes, cut in half 1 lb large white mushrooms, quartered 1 tablespoon butter, softened 1 tablespoon flour 1 14½ oz can beef broth 1 tablespoon tomato paste Instructions: ------------- Preheat oven to 350°F. In a small bowl mix together rosemary, garlic, salt, and pepper; spread evenly over surface of roast. Place roast, fat-side-up, on a rack in a shallow roasting pan. Insert a meat thermometer into center of roast, place pan in center of oven, and cook for 40 minutes. Remove pan from oven. Toss potatoeswith oil and add to pan; stir to coat with juices, and season with salt and pepper. Return pan to oven and continue to cook for 20 minutes. Add mushrooms, stir to coat, and continue cooking for 40 more minutes. Mix together butter and flour and set aside. Remove roast (thermometer should read 130°F) to a cutting surface and let sit 15 minutes before serving; place vegetables on a serving platter. Pour pan juices into a small sauce pan and skim off the fat. Add additional beef broth, bring to a boil and let cook for 3 minutes. Lower heat, add butter, flour mixture, and tomato paste and whisk carefully to incorporate. Carve beef and serve with gravy, mushrooms and potatoes. Serves 8 with leftovers |