Combine the salt, thyme and pepper; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees for 3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). Transfer to a warm serving platter. Let stand for 20 minutes.
Meanwhile, for gravy, pour pan drippings and loosened browned bits into a 4-cup measuring cup. Skim fat, reserving 1/4 cup; set drippings aside. In a skillet, saute the mushrooms and onion in reserved fat until tender. Add tomato paste; cook and stir until combined. Remove from heat.
Add enough beef broth to reserved drippings to measure 3 1/2 cups. In a large saucepan, combine the flour, wine, lemon juice and broth mixture until smooth. Stir in mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Slice roast and serve with gravy.
Makes 14 to 16 servings.
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|Serving Size: 1 Serving (680g)|
|Recipe Makes: 14|
|Calories from Fat: 542 (72%)|
|Amt Per Serving||% DV|
|Total Fat 60.2g||80 %|
|Saturated Fat 24.9g||124 %|
|Monounsaturated Fat 25.9g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 158.8mg||49 %|
|Sodium 1562.6mg||54 %|
|Potassium 996.6mg||26 %|
|Total Carbohydrate 5.2g||2 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 4.3g|
|Protein 43.4g||62 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 752
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