Rub the seasoning in with your fingers.
Searing the meat will make the roast more flavorful and give it a golden brown color. [5] X Research source Try coating the meat with your choice of chopped herbs or spices for additional flavor. If you try to move the meat before it’s seared, it will stick to the pot.
The garlic and onion should begin to smell fragrant.
Keep in mind that the meat will need a total of 20 minutes cooking time per pound. [6] X Trustworthy Source FoodSafety. gov Online portal combining food safety information from the U. S. Food and Drug Administration, the Food Safety and Inspection Service, and the Centers for Disease Control and Prevention Go to source
You can substitute other vegetables such as potatoes, turnips, or parsnips for the carrots.
The roast should be tender if you insert a fork or knife into the center of the meat.
If you prefer, use the pan juices to make a quick gravy. Refrigerate the leftover roast in an airtight container for up to 4 days. Alternatively, you could freeze it partially before slicing it thinly. You can use it in something like a beef stroganoff because you do not overcook it. Those cuts of meat do not have a lot of intramuscular fat, and you can easily overcook them.
If you don’t have portobello mushrooms, substitute white button mushrooms.
Use your fingers to rub the seasoning evenly into the meat.
If you don’t have wine or beef broth, substitute vegetable stock or broth.
If the roast isn’t tender, continue to cook and check the meat in 30 minute increments.
Refrigerate leftover roast in an airtight container for up to 4 days.
