Name: Round Roast Beef Mushroom Sauce: A Delicious & Easy Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 135 min
Yield: 6 servings
Ingredients: 3-4 lb. round roast beef; 1 tsp. salt; 1/2 tsp. black pepper; 2 tbsp. olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 8 oz. cremini mushrooms, sliced; 2 tbsp. all-purpose flour; 2 cups beef broth; 1/2 cup dry red wine; 1 tbsp. Worcestershire sauce; 1 tsp. dried thyme; 1/2 tsp. dried rosemary; 2 tbsp. butter

Chicken and Rice Bowls: the ultimate comfort food reimagined for the modern kitchen! Are you craving a meal that’s both satisfying and incredibly easy to prepare? Imagine tender, flavorful chicken nestled atop a bed of fluffy rice, drizzled with a delectable sauce that ties everything together. This isn’t just dinner; it’s an experience.

While the concept of combining chicken and rice is ancient and appears in various cultures worldwide, the modern Chicken and Rice Bowls we know and love often draw inspiration from Asian cuisine, particularly Japanese and Korean dishes. Think of the donburi bowls of Japan or the bibimbap of Korea both offer a harmonious blend of protein, grains, and vibrant flavors. These influences have shaped the customizable and globally-inspired versions we enjoy today.

What makes Chicken and Rice Bowls so universally appealing? It’s the perfect marriage of taste and convenience. The combination of savory chicken and comforting rice is simply irresistible. Plus, the versatility is unmatched! You can customize your bowl with your favorite vegetables, sauces, and toppings, making it a healthy and exciting meal every time. Whether you’re a busy professional looking for a quick weeknight dinner or a student craving a budget-friendly and delicious option, these bowls are a guaranteed crowd-pleaser. I find myself making them at least once a week!

Ingredients:

For the Round Roast Beef:
3-4 lb Round Roast Beef (Bottom or Top Round)
2 tbsp Olive Oil
1 large Onion, chopped
2 Carrots, chopped
2 Celery stalks, chopped
4 cloves Garlic, minced
2 cups Beef Broth
1 cup Dry Red Wine (Cabernet Sauvignon or Merlot recommended)
2 tbsp Tomato Paste
1 tbsp Dried Thyme
1 tsp Dried Rosemary
1 Bay Leaf
Salt and Black Pepper to taste
For the Mushroom Sauce:
1 tbsp Olive Oil
1 lb Cremini Mushrooms, sliced
1/2 cup Shallots, finely chopped
2 cloves Garlic, minced
1/4 cup Dry Sherry
1 cup Beef Broth (reserved from the roast)
1/2 cup Heavy Cream
2 tbsp Butter
1 tbsp Fresh Parsley, chopped
Salt and Black Pepper to taste
Optional:
2 tbsp Cornstarch (for thickening the sauce, if needed)
Water (for cornstarch slurry)

Preparing the Round Roast Beef:

Prepare the Roast: Take your round roast out of the refrigerator about 30-60 minutes before you plan to cook it. This allows the meat to come closer to room temperature, which helps it cook more evenly. Pat the roast dry with paper towels. This is crucial for getting a good sear. Season generously with salt and freshly ground black pepper on all sides. Don’t be shy with the seasoning!
Sear the Roast: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. You want the oil to be shimmering hot. Carefully place the roast in the pot and sear it on all sides until it’s nicely browned. This should take about 3-5 minutes per side. Searing creates a flavorful crust that locks in the juices. Remove the roast from the pot and set it aside.
Sauté the Vegetables: Add the chopped onion, carrots, and celery to the pot. Cook over medium heat, stirring occasionally, until the vegetables are softened and slightly caramelized, about 8-10 minutes. This step builds a flavorful base for the sauce. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
Deglaze the Pot: Pour in the dry red wine and scrape up any browned bits from the bottom of the pot. These browned bits, called fond, are packed with flavor. Let the wine simmer for a few minutes, allowing it to reduce slightly. This concentrates the flavor and removes some of the alcohol.
Add Remaining Ingredients: Stir in the tomato paste, beef broth, dried thyme, dried rosemary, and bay leaf. Bring the mixture to a simmer.
Return the Roast to the Pot: Place the seared roast back into the pot, nestling it among the vegetables. The liquid should come about halfway up the sides of the roast. If needed, add a little more beef broth to reach this level.
Braise the Roast: Cover the pot tightly and transfer it to a preheated oven at 325°F (160°C). Braise the roast for approximately 2-3 hours, or until it’s fork-tender. The exact cooking time will depend on the size and thickness of your roast. A meat thermometer is your best friend here! For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, aim for 135-145°F (57-63°C). For medium-well, aim for 145-155°F (63-68°C). Keep in mind that the roast will continue to cook slightly after you remove it from the oven.
Rest the Roast: Once the roast is cooked to your desired doneness, remove it from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 15-20 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
Strain the Braising Liquid: While the roast is resting, strain the braising liquid through a fine-mesh sieve into a separate bowl or container. Discard the solids (vegetables, bay leaf). This strained liquid will be the base for your delicious mushroom sauce. Reserve about 1 cup of this liquid for the sauce, and you can save the rest for another use, like making gravy or adding flavor to soups and stews.
Slice the Roast: After the roast has rested, slice it thinly against the grain. This is important for tenderness, as it shortens the muscle fibers.

Making the Mushroom Sauce:

Sauté the Mushrooms: Heat the olive oil in a large skillet over medium heat. Add the sliced cremini mushrooms and cook, stirring occasionally, until they are browned and softened, about 8-10 minutes. Don’t overcrowd the pan, or the mushrooms will steam instead of brown. If necessary, cook them in batches.
Add Shallots and Garlic: Add the finely chopped shallots to the skillet and cook for another 2-3 minutes, until softened. Add the minced garlic and cook for 1 minute more, until fragrant.
Deglaze with Sherry: Pour in the dry sherry and scrape up any browned bits from the bottom of the skillet. Let the sherry simmer for a few minutes, allowing it to reduce slightly.
Add Beef Broth: Pour in the reserved 1 cup of beef broth (from the braising liquid) and bring the mixture to a simmer.
Reduce the Sauce: Let the sauce simmer for about 5-7 minutes, or until it has thickened slightly.
Stir in Heavy Cream and Butter: Stir in the heavy cream and butter. The cream will add richness and the butter will add shine and flavor.
Season to Taste: Season the sauce with salt and freshly ground black pepper to taste.
Thicken the Sauce (Optional): If you prefer a thicker sauce, you can thicken it with a cornstarch slurry. In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Gradually whisk the cornstarch slurry into the simmering sauce. Cook for 1-2 minutes, or until the sauce has thickened to your desired consistency.
Finish with Parsley: Stir in the chopped fresh parsley just before serving.

Serving:

Assemble and Serve: Arrange the sliced roast beef on a platter or individual plates. Spoon the mushroom sauce generously over the beef.
Garnish (Optional): Garnish with additional fresh parsley, if desired.
Serve with Sides: Serve the round roast beef with mushroom sauce alongside your favorite side dishes, such as mashed potatoes, roasted vegetables, or a green salad.

Tips for Success:

Choose the Right Cut of Beef: While this recipe calls for a round roast, you can also use other cuts of beef, such as a chuck roast or a sirloin tip roast. Keep in mind that different cuts will require different cooking times.
Don’t Overcook the Roast: Overcooked round roast can be tough and dry. Use a meat thermometer to ensure that you cook the roast to your desired doneness.
Rest the Roast: Resting the roast is crucial for tenderness. Don’t skip this step!
Adjust the Seasoning: Taste the sauce and adjust the seasoning as needed. You may want to add more salt, pepper, or other herbs and spices to suit your taste.
Make Ahead: You can make the round roast beef and mushroom sauce ahead of time. Store the roast and sauce separately in the refrigerator. When ready to serve, reheat the roast and sauce gently.

Variations:

Add Other Vegetables: Feel free to add other vegetables to the braising liquid, such as mushrooms, potatoes, or turnips.
Use Different Herbs and Spices: Experiment with different herbs and spices to create your own unique flavor profile. Some good options include garlic powder, onion powder, paprika, and oregano.
Add Wine to the Sauce: For an even richer flavor, add a splash of red wine to the mushroom sauce.
Make it Creamier: For a creamier sauce, add more heavy cream or sour cream.

Conclusion:

So, there you have it! This Round Roast Beef with Mushroom Sauce is truly a game-changer. I know, I know, there are a million roast beef recipes out there, but trust me on this one. The combination of the perfectly seared and roasted beef, infused with the rich, earthy flavors of the mushroom sauce, is simply divine. It’s the kind of meal that makes you want to slow down, savor every bite, and maybe even close your eyes for a moment of pure culinary bliss.

Why is this a must-try? Well, first and foremost, it’s incredibly delicious. The beef is tender and juicy, and the mushroom sauce adds a depth of flavor that elevates it to restaurant-quality. But beyond the taste, it’s also surprisingly easy to make. Yes, roasting a piece of beef might seem intimidating, but I’ve broken down the process into simple, manageable steps. You don’t need to be a professional chef to pull this off, I promise! Plus, it’s a fantastic way to impress your family and friends without spending hours slaving away in the kitchen.

Serving Suggestions and Variations:

Now, let’s talk about serving suggestions. My personal favorite is to serve this Round Roast Beef with creamy mashed potatoes and roasted asparagus. The potatoes soak up all that delicious mushroom sauce, and the asparagus adds a touch of freshness and color to the plate. But the possibilities are endless! You could also serve it with roasted root vegetables, a simple green salad, or even polenta. For a heartier meal, try serving it with Yorkshire puddings they’re perfect for soaking up the gravy!

And if you’re feeling adventurous, there are plenty of variations you can try. For a richer sauce, add a splash of heavy cream or a dollop of crème fraîche at the end. If you like a bit of heat, add a pinch of red pepper flakes to the sauce. You could also experiment with different types of mushrooms, such as shiitake or oyster mushrooms, to add a unique flavor profile. If you don’t have beef broth on hand, you can use chicken broth or vegetable broth instead. Just be sure to adjust the seasoning accordingly.

Another great variation is to use a different cut of beef. While I love using a round roast for its affordability and flavor, you could also use a sirloin roast or even a tenderloin roast for an even more tender and luxurious meal. Just be sure to adjust the cooking time accordingly, as different cuts of beef will require different cooking times.

Ultimately, the best way to enjoy this Round Roast Beef with Mushroom Sauce is to make it your own. Don’t be afraid to experiment with different flavors and ingredients until you find a combination that you absolutely love. Cooking should be fun and creative, so let your imagination run wild!

So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to create a culinary masterpiece. I’m confident that you’ll love this recipe as much as I do. And when you do, please, please, please share your experience with me! I’d love to hear how it turned out, what variations you tried, and what your family and friends thought. You can leave a comment below, tag me on social media, or even send me an email. I’m always eager to hear from fellow food lovers.

Happy cooking, and bon appétit!