Roasted Beef With Portabella Mushroom & Wine Sauce

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 1 1/2 lbs boneless bottom round roast (or what you like)
• 1 envelope dry onion soup mix
• 5 ounces red wine
• 2 (14 ounce) cans beef broth
• 1 cup thinly sliced carrot
• 1 stalk celery (sliced thin)
• 4 baby portabella mushrooms (thinly sliced)
• salt and pepper

Recipe

• 1 mix onion soup, half the beef broth,and the wine.
• 2 pour over roast and bake until done (350).
• 3 when done put roast on plate to cool.
• 4 save broth in pan.
• 5 in a wok or frying pan add about 2tbs.
• 6 oil, add carrots and celery.
• 7 cook for about 2 minutes.
• 8 add the mushrooms cook for about 2 more minutes and then add broth from baking pan and the rest of the canned broth.
• 9 you can either thicken with a little cornstarch or cook down to thicken.
• 10 to serve:1/2 c cooked noodles or rice, 2oz beef, 3oz sauce.