Ingredients:

For the Roast:

• 3 to 4 lb beef roast (top round, sirloin, or your favorite cut)
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped (or 2 tsp dried)
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp Dijon mustard (optional for a flavor punch)

For the Mushrooms:

• 2 tbsp butter
• 6 oz mushrooms, sliced
• 2 tsp Worcestershire sauce
• ½ cup beef broth
• Fresh rosemary sprigs for garnish

Instructions:

Preheat oven to 375°F.  In a small bowl, mix olive oil, garlic, rosemary, salt, pepper, and Dijon mustard if using.  Rub the mixture all over the roast. Let sit at room temp for 20–30 minutes.

Sear the Roast:  Heat an oven-safe cast iron skillet over medium-high heat.  Sear roast on all sides until browned (about 3–4 minutes per side). Remove roast and set aside.

Sauté the Mushrooms:  In the same skillet, reduce heat to medium and add butter.  Add mushrooms and cook until they release moisture and start to brown (about 8 minutes).  Stir in Worcestershire sauce and beef broth. Let simmer for 2–3 minutes.

Roast:  Place the seared roast on top of the mushrooms in the skillet.  Insert into the oven and roast for about 45 minutes to 1 hour, or until internal temp reaches 135°F for medium rare.  Remove from oven and loosely tent with foil. Let rest 10–15 minutes before slicing.

Serve:  Slice roast against the grain and spoon mushrooms and pan juices over top.  Garnish with extra rosemary sprigs if desired