Rosemary and garlic roast

Servings: 8-10

Ingredients:

• 3 lb boneless rib eye roast
• 1/4 cup chopped fresh rosemary
• 1/4 cup minced garlic
• Sal to taste
• Pepper to taste
• 4 tbsp olive oil, divided
• 4 tbsp butter divided
• 4 cups of mushrooms, sliced small
• 1 cup of beef stock

Preparation:

Preheat your oven to 350 degrees F. Sprinkle to roast with salt and pepper. In a small bowl, mix together 2 tbsp of olive oil, the rosemary, and the garlic. Set aside. In a cast iron skillet over medium heat, add 2 tbsp of olive oil and once hot, sear the roast on all sides. Brush the rosemary mixture onto the roast. Place the roast (in the cast iron skillet) in your preheated oven and cook for 1-1 1/2 hours until a met thermometer reads 135-140 degrees F. Remove it from the oven and let it rest for 10-15 minutes. While the roast is resting, sauté the mushrooms in 2 tbsp of butter for 5-8 minutes. Remove the roast from cast iron skillet. Place the skillet onto the stovetop and turn the stove on medium. Pour the beef stock into the pan and deglaze the pan, scraping the bits from the bottom. Allow it to simmer until thick. Add the sautéed mushrooms to this sauce and stir in the remaining 2 tbsp of butter. Place the roast back into the cast iron skillet with the sauce then serve.