Herb & Wild Mushroom Crusted Beef Roast

Make a delicious roast in less than an hour??  Yep, totally do-able if you buy little quick-cooking mini roasts - even wallet-friendly roasts like eye of round roasts!  By searching a few sites on Alberta Beef, I came up with a recipe for a roast that would give me a nice woodsy crust and some delicious creamy gravy.  I used a bunch of dried mushrooms that I bought last year from Mo-Na Foods - check them out if you're in the Edmonton area - great selection and great prices!!

Herb & Wild Mushroom Crusted Beef Roast
Crust Ingredients:
2 tbsp olive oil
2 tbsp dijon mustard (I used some of that lovely truffle dijon I used in the beef stew a couple of weeks ago)
1/2 sprig of rosemary - leaves plucked and ditch the stem
1 sprig of fresh thyme, leaves removed
3 cloves garlic
1 large shallot
1 cup dried mushrooms
salt & pepper

1 - 1 1/2 lb eye of round beef roast

Gravy Ingredients:
2 tbsp butter
1 small onion, chopped
1 cup beef stock
1tbsp + 2 tbsp hot water
2+  tbsp heavy cream (I used some of the devonshire cream I had left over from the turkey & leek pie)

Method:
Take roast out of the fridge and let sit at room temperature for about 30 minutes.  Preheat oven to 350degrees.

In your mini food processor, combine the first 8 ingredients to form a thick chunky paste. 

Put the roast in a roaster and spread the paste over the top and sides of the roast.  Bake for 45-50 minutes, until your meat thermometer reads 140 degrees (this will give you medium rare).

Remove from oven and place roast on a cutting board; tent with foil and let rest for about 10 minutes.  Meanwhile get your gravy going.  In a small saute pan over medium heat, melt butter and cook chped onions until they are soft - add the onions to the roaster pan and add the broth.  Slowly over medium high heat, bring to a boil.  Make a paste out of the flour and water and add to the broth mixture.  Get it going to a boil and add the cream.  I strained the gravy to serve, but if you like a chunky gravy - skip that step!

Slice the roast against the grain & serve with the gravy.  I stored leftover meat slices with the gravy which will make a nice beef-dip sandwich for Todd tomorrow :)