Top Round Roast Beef

For the red wine mushroom sauce:

1. Add 2 oz of butter to a large sauté pan and brown the mushrooms for 5-7 minutes on medium-high hets, without moving them so they get a nice, deep brown side. Flip them, and sauté for another 3-5 minutes. Remove mushrooms and set them aside in a bowl.
2. Add another 2 oz of butter to the pan with the shallots. Sauté for about 3 minutes. Add garlic and thyme. Sauté everything together for another 3-4 minutes until brown. Add red wine, beef broth ad Worcestershire sauce. Reduce on high for 10 minutes.
3. Combine flour and 1/4 c of the beef broth mixture in a small bowl. Mix thoroughly, ensuring there are no lumps. Slowly add the flour/broth mixture to the sauce while stirring to thicken. if you intend to mix sauce into roast drippings before serving, don’t add salt. But if you want to reheat the sauce without mixing into the drippings, add salt and pepper to taste. Add back mushrooms and refrigerate until the roast is ready.

For the Roast:

1. Remove the Top Round Roast from the fridge and allow it to come to room temperature, for about 20 minutes. Pat the roast dry with a paper towel. Liberally sprinkle with salt and pepper.
2. Preheat oven to 450F. In a food processor, combine peeled garlic cloves and rosemary with softened butter. Process on a purée setting into a garlic-herb paste.
3. Cover the roast with the garlic-herb paste. Place it in a roasting pan or Dutch oven uncovered, raised on a rack. Roast for 15 minutes at 450F then reduce the temperature to 325F.
4. Continue to roast for 2 hours for rare (internal temp 125F), 2.5 hours for medium (internal temp 145F, but be sure to check the temperature a half-hour before, as the thickness of a roast can change the cooking time. Once removed and tented, allow it to rest for 15 minutes before slicing.
5. While the Roast sits, either heat the red wine mushroom sauce on low for 5-7 minutes in a saucepan or reheat in the roast drippings. Use a turkey baster to remove as much fat as you can from the drippings, then add the sauce to the Dutch oven. Scrape all the tasty bits from the bottom and heat on low for 5 minutes.
6. Slice the roast into 1 inch slices, pour the mushroom sauce on top.
7. Serve and enjoy!