Mushroom and Cream Top Round Roast

Instructions

1. Preheat oven to 275°F.
2. In a large ovenproof casserole, heat olive oil over medium-high heat. Add roast and brown on all sides (about 3 minutes per side).
3. Remove roast and set aside. In the same pan, add onion, garlic and mushrooms. Sauté until vegetables are tender
4. Deglaze the pan with the white wine and reduce by half, then return the roast to the pan and add the beef stock.
5. Cover and cook in the oven for about 2-3 hours, or until the roast is tender.
6. Remove roast from pan. Add the cream to the sauce and simmer on the stove until the sauce thickens.
7. Let the meat rest for 10-20 minutes before slicing and serving with the mushroom sauce.