| 1 |
Using a small paring knife, cut incisions into the beef and insert a slice of garlic into each (this may be done a few hours before cooking). Season the meat well with salt and freshly ground black pepper. Rub the beef with thyme. |
| 2 |
Preheat the oven to 400 F. |
| 3 |
Place the beef in a roasting. Pour the oil on top of the meat. Pour 1/2 a cup of broth or water around the roast. Put in the oven and cook for 15 minutes. Baste the meat, add the whole mushrooms, and turn the heat down to 350 F. Continue cooking, basting occasionally and adding more liquid if needed, until the meat is done (about 18 minutes per pound for medium). |
| 4 |
When the beef is done, put it and the mushrooms on a serving platter. Skim the excess fat from the pan juices and add the remaining broth or water. Bring to a low boil on medium heat on top of the stove. Mix the flour with some water in a small cup, stir in some of the hot pan juices, then mix this thickener back into the gravy. Cook for a couple of minutes. Stir in the fresh parsley. |
| 5 |
Serve with dumplings or potatoes, roasted or mashed, and a vegetable such as kale, swiss chard, or green beans. |
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