Roasted Beef with portabella mushroom & Wine Sauce

• 1 12 lbs boneless bottom round roast (or what you like)
• 1 envelope dry onion soup mix
• 5 ounces red wine
• 2 (14 ounce) cans beef broth
• 1 cup thinly sliced carrot
• 1 stalk celery (sliced thin)
• 4 baby portabella mushrooms (thinly sliced)
• salt and pepper

1. Mix onion soup, half the beef broth,and the wine.
2. Pour over roast and bake until done (350).
3. When done put roast on plate to cool.
4. Save broth in pan.
5. In a wok or frying pan add about 2tbs.
6. oil, add carrots and celery.
7. cook for about 2 minutes.
8. Add the mushrooms cook for about 2 more minutes and then add broth from baking pan and the rest of the canned broth.
9. You can either thicken with a little cornstarch or cook down to thicken.
10. To serve:1/2 c cooked noodles or rice, 2oz beef, 3oz sauce.

onion soup, red wine, beef broth, carrot, celery, baby portabella mushrooms, salt

Taken from www.food.com/recipe/roasted-beef-with-portabella-mushroom-wine-sauce-58785 (may not work)