Roast:

• 2 lbs eye of round, rib eye, or tenderloin beef roast
• 2 tbsp Canola Oil
• 4 cup Water
• 1 10 1/2 oz Can Condensed Beef Broth
• 1 cup Burgundy wine
• 2 Cloves Garlic, Minced
• 1 tsp Dried Marjoram
• 4 Black Peppercorns
• 3 Whole Cloves

Mushroom Sauce

• 1 cup beef poaching liquid, strained
• 1 cup Sliced Mushrooms
• 1 tbsp Butter
• 2 tsp Cornstarch
• 1/4 tsp Salt
• 2 dashes Pepper
• 1 tbsp Thinly Sliced Green Onion Tops

1. Tie beef roast with heavy string at 2 inch intervals.
2. In Dutch oven brown roast in oil over medium high heat until all sides are browned.
3. Pour off drippings. Add water, broth, wine, garlic, marjoram, peppercorns, and cloves.
4. Bring to a boil; reduce heat to med-low, cover, and simmer 10 min. per pound of beef tenderloin roast; 15 min. per pound for a beef eye round or ribeye roast.
5. Temperature will register 130° F. Do not overcook.
6. Remove roast to serving platter. Cover tightly with plastic wrap or aluminum foil and allow to stand 10 min. before carving.
7. During standing roast will rise approximately 10 degrees in temperature to 140 degrees for rare.
8. Remove string. Carve roast into thin slices and serve with desired sauce.

Note: Yields Four 3 ounce cooked, trimmed servings per pOund. To Make Sauce:

1. For sauce, cook and stir mushrooms in butter in medium saucepan for 5 min; remove and reserve.
2. Add poaching liquid, cornstarch, salt and pepper to pan.
3. Bring to a boil.
4. Cook and stir until thickened, 1-2 minutes. Remove from heat.
5. Stir in reserved mushroom and green onions.

Makes about 1-1/2 cups sauce.