Beef Ribeye Roast w/potatoes & mushroom fancy gravy

• 1 tbs. chopped fresh rosemary leaves
• 2 garlic cloves, minced
• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1 beef rib eye roast (about 4 lbs.)
• 1 tbs. vegetable oil
• 4 lbs. small new potatoes cut in half
• 1 lbs. large white mushrooms, quartered
• 1 tbs. butter, softened
• 1 tbs. flour
• 1 (14-1/2 oz.) can beef broth

Preheat oven to 350F. In a small bowl mix together the rosemary, garlic, salt, and pepper; spread evenly over the surface of the roast. Place roast, fat-side-up on a rack in a shallow roasting pan. Insert a meat thermometer into the center of the roast, place pan in the center of the oven, and cook for 40 minutes. Remove pan from oven. Toss potatoes with oil and add to the pan, stir to coat with the juices, and season with salt and pepper.
Return pan to oven and continue to cook for 20 minutes. Add the mushrooms, stir to coat, and continue cooking for 40 more minutes. Mix together the butter and flour and set aside. Remove roast (thermometer should read 130F) to a cutting surface and let sit 15 minutes before carving; place vegetables on a serving platter. Pour the pan juices into a small saucepan and skim off the fat. Add the additional beef broth, bring to a boil and let cook for 3 minutes. Lower the heat, add the butter and flour mixture and whisk carefully to incorporate. Carve beef and serve with gravy, mushrooms, and potatoe


Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user DEBORAH77041.