Garlicky Roast Beef With Mushrooms and Onions
"Scrumptious Sunday Supper with just 6 ingredients! from Woman's World Magazine 9/14/04."
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 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
directions
- 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.
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Reviews
-
Fantastic! And it's amazing to realize the great tasting roast that can be produced from so few ingredients. The roast was so flavorful, and it was great to have the perfectly roasted vegetables to serve along with the sliced beef. I used Montreal Steak seasoning, and it was a great blend for the roast. And the garlic was just the right amount. I will definitely make this again. Thanks, JackieOhNo!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
