📖 Instructions

1. Preheat your oven to 325°F (160°C). Pat your beef roast dry with paper towels; this helps it brown nicely. Season generously with salt and pepper (don't be shy!),
2. In a large roasting pan, heat one tablespoon of olive oil over medium-high heat. Sear the beef roast on all sides until nicely browned—this step adds amazing flavor! It should take about 2-3 minutes per side. Don't overcrowd the pan!
3. Place the seared roast in the preheated oven and roast for approximately 20-25 minutes per pound, or until a meat thermometer inserted into the thickest part registers your desired internal temperature. Remember to let it rest for at least 15-20 minutes after cooking, it'll be more tender and juicy that way!
4. Meanwhile, prepare your mushroom sauce! Clean and slice your mushrooms. In a small saucepan, melt one tablespoon of butter over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they're softened and browned—about 7-10 minutes.This is where the magic happens!
5. In a small bowl, whisk together 2 tablespoons of all-purpose flour and 1/2 cup of beef broth until smooth. Pour the mixture into the saucepan with the mushrooms. Bring to a simmer, whisking constantly until the sauce thickens—this is what we need to get it just perfect!
6. Reduce the heat to low and stir in 1/2 cup of heavy cream. Season the sauce with salt, pepper, and a dash of Worcestershire sauce to taste. Simmer gently for another 5 minutes or so, until it reaches your desired consistency.
7. Once the roast has rested, slice it against the grain. This gives you super tender slices. Arrange the sliced beef on a serving platter and generously spoon the mushroom sauce over the top. Garnish with fresh parsley (or chives if that's your thing!),
8. Serve immediately and enjoy your delicious, restaurant-quality roasted beef with mushroom sauce! A side of roasted vegetables would pair perfectly!