Ingredients
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1/2 cup reduced-sodium soy sauce
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1/4 cup balsamic vinegar
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1/4 cup Worcestershire sauce
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1 tsp garlic powder
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5 tbsp olive oil, divided
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1 (4 lb) beef bottom round or eye of round roast
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1 medium onion, finely chopped
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1 (8 oz) pkg white button mushroom, finely chopped
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1 tbsp finely chopped fresh rosemary
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2 tbsp unsalted butter
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1/4 cup all-purpose flour
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2 cups reduced-sodium beef broth or stock
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3 tbsp finely chopped fresh parsley
Steps
1
In a gallon-size resealable plastic bag, combine the soy sauce, vinegar, Worcestershire sauce, garlic powder, and 4 tbsp oil. Season with black pepper. Add the beef and seal bag, pressing out air. Place in a dish and refrigerate 1–2 days.
2
Preheat oven to 450°F. Arrange a wire or roasting rack in a foil-lined rimmed baking sheet. Place the roast on the rack, fat-side up, discarding excess marinade. Roast 15 min. Reduce oven to 325°F and cook roast 1 hour, until desired doneness (135°F for medium-rare). Transfer to large platter and cover loosely with foil. Let stand 15—20 min.
3
Meanwhile, in a medium pot, heat remaining 1 tbsp oil on medium. Add the onion. Cook 5–6 min., until beginning to soften, stirring occasionally. Add the mushrooms and rosemary. Season with salt. Cook 6–7 min., until mushrooms are mostly tender, stirring often.
4
To pot, add the butter and cook until melted. Sprinkle flour over vegetables and cook 2 min., stirring often. Gradually whisk in the beef broth until well combined and smooth. Heat to a boil on high. Reduce heat and simmer 10–12 min., until thickened, stirring occasionally. Stir in the parsley. Season with salt and pepper to taste.
5
Very thinly slice beef roast. Serve with gravy.
