Beef Rib-Eye Roast With Potatoes, Mushrooms and Pan Gravy
"You have selected a wonderful cut of beef, rib-eye roast is a whole cut of beef before it has been cut in to rib-eye steaks, follow the directions on this recipe and you will have a perfectly-cooked roast! --- plan well ahead the roast must be brought down to almost room temperature before cooking and this will take a few hours or more --- cooking time stated on this recipe is for a 4-pound roast and is only approximate, for a perfectly cooked roast a meat thermometer is required --- use not more than the stated amount of salt or it will draw out the juices form the meat when cooking..."
INGREDIENTS
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6 -8 whole garlic cloves, sliced
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1 (4 lb) beef rib eye roast
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3 -4 tablespoons olive oil
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1/2-1 teaspoon seasoning salt or 1/2-1 teaspoon white salt
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fresh ground black pepper (to taste)
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1/4-1/3 cup low sodium beef broth
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4 lbs small potatoes, peeled (use very small potatoes or use larger and cut in half)
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3 -6 tablespoons oil
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1 lb small white button mushroom
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2 tablespoons butter, very soft
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2 tablespoons flour
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2 (14 ounce) cans beef broth
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2 tablespoons tomato paste
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