- Prep Time
- 45 mins
- Total Time
- 45 mins
- Serves
- 6-8
Ingredients
- 60
- canola oil
- ml
- 113.5
- white mushrooms
- g
- 900
- french roast
- g
- To taste,
- salt and pepper
- 680
- baby potatoes
- g
- 454
- nantes carrots
- g
- 30
- butter
- ml
- 60
- breadcrumbs
- ml
- 30
- parsley
- ml
- 30
- dijon mustard
- ml
- 113.5
- white mushrooms
- g
- 1
- shallot
- 15
- flour
- ml
- 125
- red wine
- ml
- 5
- cornstarch
- ml
- 500
- beef broth
- ml
Preparation
- Step 1
- Preheat oven to 200°C (400°C).
- Step 2
- In a skillet, heat 15 mL (1 tbsp.) of oil over medium heat and sauté chopped mushrooms for 4 to 5 minutes, stirring often. Set aside.
- Step 3
- Season roast all over with salt. In the same skillet, heat another 15 mL (1 tbsp.) of oil over medium-high heat and sear roast for 1 minute on each side. Remove from heat and let stand at room temperature.
- Step 4
- In a large ovensafe dish, combine new potatoes, carrots, and 15 mL (1 tbsp.) of oil. Season to taste.
- Step 5
- Bake for 20 minutes.
- Step 6
- In the meantime, combine butter, bread crumbs, reserved chopped mushrooms, and parsley in a bowl.
- Step 7
- Brush roast with Dijon mustard and coat with mushroom mixture. Press mixture onto roast so it sticks.
- Step 8
- Place roast flat in the middle of the vegetables. Bake another 45 to 50 minutes, until roast reaches an internal temperature of 63°C (145°F). Remove from oven, cover with aluminum foil, and let stand for 10 minutes.
- Step 9
- In the meantime, heat 15 mL (1 tbsp.) of oil in the same skillet as the one you used to sear the roast and sauté sliced mushrooms and shallot. Sprinkle with flour and stir for 1 minute. Deglaze with red wine. Mix well to remove any lumps. Dissolve corn starch in beef broth and pour in gravy. Mix to combine and let simmer for 2 to 3 minutes while stirring. Season to taste.
- Step 10
- When ready to serve, carve roast and serve with gravy and vegetables.
