Recipe from The Neely’s 

I saw this on The Neely’s cooking show on Food Network a while back, and it looked so delicious that it just stuck in my mind. So I decided to try it out this weekend.

It’s an extremely easy recipe to make was very good.  I wish we had a slightly better quality beef, as it was a bit chewy, but it still tasted good!  They’re recommended cooking time and internal temp was a bit too rare for me, so I let it go to a temp of about 145 degrees and it was perfect.

Ingredients:
1 (3 lb) beef roast, trimmed of excess fat
Kosher salt and freshly ground pepper
4 T olive oil, divided
8 ounces button mushrooms
2 small onions, quartered

Gravy:
1 c red wine
1 c low-sodium beef stock
2 T gravy flour (I just used AP)

Directions:
Preheat oven to 375.

Season beef with salt and pepper, to taste.

In a cast iron skillet, heat 2 T oil over medium-high heat until very hot but not smoking.  Add beef to the skillet and sear on all sides.

In the meantime, mix the mushrooms, onions and remaining oil in a small bowl.  Toss to coat and season with salt and pepper, to taste.

Once beef is seared on all sides, place the mushrooms and onions in the skillet surrounding the beef.

Place the skillet in the oven for about 40 minutes, until internal temp reaches 130 degrees. (I let it go for about 50-55 minutes to about 145 degrees.)

Remove roast from skillet and let it rest on the cutting board for about 10 minutes.  Remove mushrooms and onions to a bowl.

While beef rests, pour the wine and beef stock into the skillet.  Use a spoon and scrape up all the brown bits.  Whisk in the flour until gravy is thick and smooth.

Slice the beef into thin slices and serve with mushrooms and onions and gravy.

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