How to make it

  • Preheat oven to 400
  • Remove roast from fridge one hour before cooking.
  • Wrap roast with twine, tucking in any thin peaces.
  • Lightly salt and pepper.
  • Heat oil in pan on high until it simmers, not smoking
  • Sear for 2-3 minutes.
  • Spray an oven proof dish with olive oil or Pam and place in the oven.
  • Sear other side for another 2-3 minutes.
  • Place roast in the oven and cook to desired doneness, we like med.rare or about 150.
  • Pour oil in the same pan and cook the onions and mushrooms until translucent , about 5 minutes
  • Pour wine, beef broth over veggies and bring to a boil.
  • Add the parsley and thyme.
  • Simmer to reduce by half.
  • When reduced add butter and stir to incorporate.
  • Remove roast from the oven and tent with foil for ten minutes.
  • Strain any accumulated juices from the roast pan into the sauce.
  • If you like a thicker sauce you can thicken with corn starch stirred into a little beef broth or water.

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