Beef Rib Eye Roast With Potatoes Mushrooms And Pan Gravy

You have selected a wonderful cut of beef, rib-eye roast is a whole cut of beef before it has been cut in to rib-eye steaks, follow the directions on this recipe and you will have a perfectly-cooked roast! --- plan well ahead the roast must be brought down to almost room temperature before cooking and this will take a few hours or more --- cooking time stated on this recipe is for a 4-pound roast and is only approximate, for a perfectly cooked roast a meat thermometer is required --- use not more than the stated amount of salt or it will draw out the juices form the meat when cooking

Steps

Make slits in the roast and stuff it with garlic slices all over.

Rub the roast all over with olive oil , then season with salt and pepper.

Place the roast in a shallow roasting pan , fat side up.

Allow the beef to come down to almost room temperature.

Set oven to 350 degrees f.

Pour 1 / 4-1 / 3 cup beef broth in the bottom of the pan.

Insert a meat thermometer into the center of the roast.

Cook the roast for 40 minutes.

After the 40 minutes of cooking the roast , toss the potatoes in oil and then add to the pan , stirring to coat with the meat juices , then season the potatoes with salt and pepper , continue to cook for about 20 minutes.

After 20 minutes of cooking , add in the mushrooms to the pan , stirring to coat with the juices , and then continue to cook for another 40-50 minutes , depending on how you like your roast.

Remove the roast to a cutting board , and transfer the potatoes and mushrooms to a platter.

Pour the pan juices into a small saucepan and skim off an.

Ingredients

garlic cloves, beef rib eye roast, olive oil, seasoning salt, fresh ground black pepper, low sodium beef broth, small potatoes, oil, button mushroom, butter, flour, beef broth, tomato paste