Roast Beef with Portobello and Balsamic Sauce

• Ingredients

  • 2 1/2 lbs. beef rib roast;
  • 2 cups beef stock;
  • 2 portobello mushrooms, sliced;
  • 1/4 cup balsamic vinegar;
  • 2 tbsp. onion flakes;
  • 1 tbsp. garlic flakes;
  • 1 tbsp. dried oregano;
  • Sea salt and freshly ground black pepper;

Found on paleoleap.com

Ingredients

• 2 1/2 lbs. beef rib roast;
• 2 cups beef stock;
• 2 portobello mushrooms, sliced;
• 1/4 cup balsamic vinegar;
• 2 tbsp. onion flakes;
• 1 tbsp. garlic flakes;
• 1 tbsp. dried oregano;
• Sea salt and freshly ground black pepper;

Directions

• Preheat your oven to 325 F. In a bowl, combine the garlic, onion, oregano, and salt and pepper to taste. Rub the seasoning blend all over the roast. Place the roast on a rack in a roasting pan. Roast in the preheated oven, uncovered, for about 2 hours or to your desired doneness. Take the roast out of the pan, but don’t rinse out the pan. Set the roast aside to rest for about 10 minutes. While the meat is resting, heat the roasting pan on the stovetop over medium heat. Pour in the beef stock, scraping up the bottom of the pan. Add in the vinegar and bring to a boil. Simmer until slightly reduced, and season to taste. Add the mushrooms and cook until it starts to soften. Serve the rib roast with the balsamic-portobello sauce.