A delightful beef roast recipe enhanced with a creamy mushroom sauce, perfect for a cozy dinner.
Season the roast generously with salt and pepper on all sides.
Let the roast sit at room temperature for 15 minutes after seasoning to enhance flavor.
Heat half of the oil in an ovenproof skillet over medium-high heat and sear the roast until browned on all sides.
Searing locks in the juices and creates a flavorful crust.
Remove the roast from the skillet and set aside.
Place the roast on a plate to catch any juices.
Add the remaining oil to the skillet and sauté the onions and mushrooms until softened.
Stir occasionally to prevent sticking and ensure even cooking.
Add the garlic and cook for an additional minute.
Garlic burns quickly, so keep an eye on it.
Deglaze the skillet with the beef broth and red wine, scraping up any browned bits from the bottom.
The browned bits add depth to the sauce.
Stir in the tomato paste until fully incorporated.
This thickens the sauce and adds richness.
Return the roast to the skillet, pour the remaining wine over it, and add the bay leaf.
Ensure the roast is nestled in the sauce for even cooking.
Cover the skillet tightly with foil and bake in a preheated oven at 325°F for 1.5 hours.
Check the roast's temperature with a meat thermometer for doneness.
Let the roast rest for 15 minutes before slicing.
Resting allows the juices to redistribute, making the meat tender.
Stir the sour cream into the skillet with the sauce and cook over medium heat until thickened.
Stir continuously to prevent curdling.
Serve the sliced roast with the mushroom sauce drizzled over the top.
Garnish with fresh parsley for a pop of color.
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