Beef Roast With Portabella Mushrooms

• 2 1/2 lbs sirloin tip roast
• 3 large portabella mushroom caps, large dice
• 1/2 onion, large dice
• 1 clove garlic, minced
• 1/2 cup beef broth
• 1 tablespoon tomato paste
• 1/2 cup dry red wine
• 1 bay leaf
• 2 tablespoons canola oil
• 1/2 cup sour cream

1. Salt roast on all sides to taste.
2. Brown roast in 1 T of oil over medium high heat in ovenproof skillet.
3. Remove roast from pan.
4. Add other 1 T oil to pan, brown onions and mushrooms until mushrooms start to become limp and onions start to brown.
5. Add garlic and saute 1 more minute.
6. Deglaze pan with broth and 1/4 cup of red wine.
7. Add tomato paste and stir until smooth.
8. Return roast to center of pan.
9. Pour remaining wine on top of roast.
10. Sprinkle with black pepper if desired.
11. Place bay leaf on top of roast.
12. Cover pan tightly with lid or foil.
13. Bake at 325 for approximately 1 1/2 hours.
14. After removing from oven, let roast rest 15 minutes before slicing into thick slices.
15. After removing roast for slicing, add sour cream to pan juices, mushrooms and onions.
16. Cook over medium heat for approx.
17. 5 minutes to thicken sauce.
18. Add sliced beef back to pan, and serve.
19. Delicious and elegant!

portabella mushroom caps, onion, clove garlic, beef broth, tomato paste, dry red wine, bay leaf, canola oil, sour cream

Taken from www.food.com/recipe/beef-roast-with-portabella-mushrooms-48904 (may not work)