1 tablespoon extra-virgin olive oil
1 (3-lb.) boneless beef bottom round rump roast, patted dry
3 tablespoons coarse ground Dijon mustard
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 large onion, cut into 1-inch wedges
1 (8-oz.) pkg. sliced cremini mushrooms
4 oz. shiitake mushrooms, stems removed and discarded, caps halved or quartered if large
1 cup lower-sodium beef broth
1/4 cup sour cream
1. Heat oven to 325ºF. Heat large nonreactive Dutch oven over medium-high heat until hot. Add oil; heat until hot. Brown beef 5 to 6 minutes, turning to brown all sides. Remove. Combine mustard, rosemary, thyme, salt and pepper in small cup; spread over beef.
2. Add onion to Dutch oven; cook over medium to medium-high heat 3 to 4 minutes or until browned and slightly softened, stirring frequently. Remove. Add cremini and shiitake mushrooms to pan; cook over medium-high heat 3 to 4 minutes or until lightly browned, stirring frequently. Remove mushrooms; reserve.
3. Return beef and any accumulated juices to Dutch oven, fat-side up; arrange onions around beef. Pour broth over and around beef. Place round of parchment paper directly on beef and onions. Cover; bring to a boil.
4. Bake 2 1/2 to 3 hours or until beef is almost tender. Stir in reserved mushrooms; place same parchment paper over beef and mushrooms. Cover and bake an additional 30 minutes or until beef is tender. Remove beef; cover loosely with foil. Let stand 10 minutes before slicing. Meanwhile, strain cooking liquid; reserve liquid and mushroom mixture. Skim off and discard any fat that rises to the top of the cooking liquid; whisk in sour cream. Stir in mushroom mixture. Serve beef with mushroom sauce.
PER SERVING: 445 calories, 14 g total fat (4.5 g saturated fat), 70 g protein, 6 g carbohydrate, 170 mg cholesterol, 545 mg sodium, 1.5 g fiber
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