Beef Stroganoff

• 4 None carrots, chopped
• 2 stalks celery, halved
• 1 None onion, peeled and quartered
• 1 (5 lb) bottom round beef roast, at room temperature
• 1 tbsp herb seasoning mix
• 3 tbsp butter
• 1/2 cup chopped shallot
• 10 oz mushrooms, chopped
• 1 tsp Dijon mustard
• 1 tsp tomato paste
• 2 tbsp flour
• 1 1/2 cups beef broth
• 2 tsp chopped fresh parsley
• 2 tsp chopped fresh oregano
• 1/2 cup plain Greek yogurt

1. Preheat oven to 350u0b0F. Lightly grease a large roasting pan.
2. Arrange carrots, celery and onion in prepared pan. Rub beef with herb mix and season. Place over vegetables and roast for 1 hour 30 mins, or until a thermometer inserted in the thickest part reads 140u0b0F for medium-rare, or until cooked to your liking. Transfer roast beef to a serving platter. Cover and let rest for 20 mins. Strain pan drippings and set aside.
3. Meanwhile, in a large frying pan, melt 1 tbsp butter over medium heat. Cook shallot and mushrooms for 5 mins, or until mushrooms are brown. Add mustard and tomato paste. Add remaining butter and flour and cook, stirring, for 1 min. Add broth and reserved pan juices. Simmer for 5 mins, stirring occasionally. Stir in herbs and yogurt. Season. Serve with roast beef.

carrots, stalks celery, onion, beef roast, herb seasoning mix, butter, shallot, mushrooms, mustard, tomato, flour, beef broth, parsley, fresh oregano, yogurt

Taken from recipes-plus.com/api/v2.0/recipes/31564 (may not work)