INGREDIENTS

• 1 3½ lb Preferred Angus® bottom round roast
• Olive oil as needed
• Kosher salt and pepper to taste

• 1 large shallot, minced
• 8 ounces white mushrooms, quartered
• 1 clove garlic, whole
• 2 cups low sodium beef broth
• 1 tablespoon fresh thyme, chopped
• 3 tablespoons cornstarch
• 2 tablespoons cold water

INSTRUCTIONS

1. Preheat oven to 425°F.
2. Remove meat from refrigerator to sit at room temp for 30 minutes. Season with salt and pepper to taste.
3. Place roast in roasting pan and put in oven. After 15 minutes, turn temperature down to 300°F. Roast will take approximately 2 hours to reach medium rare (135°F internal temperature).
4. In 1-quart pot over medium heat, brown shallots and mushrooms in small amount of olive oil. Add whole garlic clove, thyme and broth. Simmer 10 minutes. Remove garlic clove.
5. Mix together cornstarch and water to form a slurry. Bring sauce to a boil and whisk in slurry. Cook 1 minute, then remove from heat.
6. Once roast is cooked, add pan juices to sauce and allow roast to rest 10 to 15 minutes before slicing across grain. Serve with sauce.