1. Allow the roast to come down to almost room temperature before starting which will take a few hours. 2. Meanwhile sauté the fresh mushrooms in a skillet until all moisture is released; set aside (if using canned them omit this step). 3. Set oven to 350°F. 4. Loosely place a piece of heavy-duty foil in a shallow roasting pan (use a large enough piece to wrap the roast in). 5. Rub the meat all over with oil, then season with garlic powder and ground black pepper (do not season with salt). 6. Place the roast onto the the foil in the. pan. 7. Pour 1-1/4 cups water into the bottom of the foil, then sprinkle dry soup mix over the water. 8. Insert a meat thermometer into the middle of the roast. 9. Wrap the foil around the roast (leaving the thermometer sticking out of the foil for easy reading, then seal the roast up tightly with foil. 10. Cook until an meat thermometer reads 130°F for medium-rare. 11. IMPORTANT; start checking the temperature of the thermometer at about 1-1/2 hours. 12. Remove the roast to a serving platter then cover just loosely with foil. 13. Place the pan drippings into a saucepan. 14. In a small cup whisk together the cornstarch with 1/4 cup cold water. 15. Gradually whisk into the saucepan then bring to a boil whisking for 2 minutes. 16. Add in the sautéed mushrooms to the gravy. 17. Serve with the sliced roast. ---------------------------------------------------------------------------
Nutrition
Ingredients
