Herbed Rotisserie Roast with Portobello Mushroom Gravy

This year, we are adding a roast to our traditional turkey dinner. It’s not just any roast, it’s a Certified Angus Beef Roast, smothered in portobello mushroom gravy. Here’s how you can easily cook your own Roast with Portobello Mushroom Gravy for your family’s holiday meal.

This post is sponsored by Certified Angus Beef® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

I adore the holidays. They are a chance to slow down and re-connect with family and friends.

Children laughing.

Hugs from long distance cousins.

Grandma’s kisses.

The smell of cinnamon and spices

Warm bread rolls out of the oven.

and long, melt in-your mouth meals with family and friends.

This year, we are adding a roast to our traditional turkey dinner. It’s not just any roast, it’s a Certified Angus Beef Roast, smothered in portobello mushroom gravy.

Are you salivating yet?

FYI: The table was styled courtesy of my 5 and 9 year old!

They are wonderful kitchen helpers 25% of the time..

My 3 year old made the biscuits.

I had to re-shoot this photo several times, because his hand kept stealing the biscuits.

And yes, we use cloth napkins every day & for holiday dinners!

Seasonal Roasting with Certified Angus Beef® brand

This year, I’m roasting Certified Angus Beef as the highlight of our meal. Although it may seem a daunting task, with a few tips and an excellent recipe, I’m confident it will be a success (plus I’m doing a practice run prior to the main event to taste test and perfect my roasting skills!)

Not only am I preparing the best roast e-v-e-r, I’m also headed to Certified Angus Beef’s Culinary center for a weekend filled with over the top culinary experience including opportunities to cook with their chefs.

I will be learning about:

• roasting techniques
• sauces and spice blends
• the opportunity to work with professional chefs
• photography lessons
• attending social events.

Make sure to follow along using the hashtag #RoastPerfect

A little about Certified Angus Beef.

If you are a regular reader of The Educators’ Spin On It, you may have heard that I won the grand prize of Certified Angus Beef this summer in a recipe contest for Steak and Mango Flatbread. Since then, I have had 2 deliveries of skirt steak, filet Mignon and ribeyes.

Here’s the the best grilled Ribeye Recipe we used!

Let me be honest here. I have never had better beef.

The marbling leads to the most mouthwatering, tender steaks I have every grilled.

I will never look at steak the same way again. Certified Angus Beef is the highest quality of beef on the market.

I think I may be their #1 fan!

Shopping for Holiday Roasts

This holiday season, do not be overwhelmed by the choices in the meat department.  (see app information for how to get more details on each roast) Here are the most popular.  If you are preparing a celebration meal, tenderloin or strip roast would make a delicious choice.

If you are like me and looking for a

1. Fabulous tasting.
2. Easy to prepare
3. Roast on a budget…

The chefs at Certified Angus Beef recommend starting with the top sirloin roast.

Find out more about Certified Angus Beef here:

• Who we are
• Beef cuts for Roasting
• Roasting Instructions with Chef Michael

For more delicious ideas, helpful hints and flavorful inspiration to help you prepare a perfect beef roast make sure to follow Certified Angus Beef Roast Perfect Pinterest Board:

Herbed Rotisserie Rib Roast with Portobello Mushroom Gravy

Ingredients
1 (8 lb) Certified Angus Beef® brand Rib Roast (See App for selections based on your guest list)

For the Rub:

• 3 Sprigs of Rosemary
• 1 Dried Hot Pepper
• 2 Cloves of Garlic
• 1 Teaspoon Sea Salt
• 1 Teaspoon Black Pepper

For the Portobello Mushroom Gravy

• 2 Cloves of Garlic
• 1 Tablespoon of Butter
• 1 Small Onion Finely Chopped
• 1 12 Ounce Package of Sliced Portobello Mushrooms
• 1 Cups of Beef Stock
• 1 Tablespoon of Corn Starch
• Salt and Pepper as desired

Herbed Rotisserie Rib Roast 

Directions:

Step 1. The night before roasting, place the rub ingredients in a food processor. Pulse until finely ground. Rub on the roast. Tightly cover the roast with plastic wrap and place in the fridge.

NOTE: for less of a garlic flavor reduce the amount of garlic to 1/2 – 1 clove.

Step 2.  Remove plastic wrap, bring to room temperature, and place on rotisserie.

Sear at 450 °F for 15 minutes.  Reduce temperature and cook at 450 °F for an additional 2  hours to an internal temperature of 125-128F (medium). * NOTE, the rotisserie will cook differently than the oven or grill. Remove earlier for a rare roast. (my kids like a well done roast)

Remove from rotisserie.

Allow the roast to rest for 10-15 minutes prior to slicing. Put a tent of tinfoil over the roast to hold the heat in.  The internal temperature of the roast will increase after cooking by around 10 degrees.

*Although tempting, resist the urge to peek at your roast while it is on the rotisserie. Every time you open the lid, heat escapes and you will need to lengthen the cooking time.

Portobello Mushroom Gravy

Step 1.  Mince 2 Cloves of Garlic.  Add the garlic, onion, and butter to a medium satay pan. Cook at medium temperature until the onions become opaque. Add in the mushrooms. Continue cooking until the mushrooms are golden brown. Add a splash of beef stock to keep the mixture from sticking to the bottom of the pan.

Step 2.  Add in the remaining beef stock, saving 2 Tablespoons in the measuring cup.  Warm to boiling.  Mix the cornstarch in with the remaining cold stock.  Slowly add the cornstarch/ stock mixture to the gravy mixing thoroughly. For thicker gravy, use 1/2 Tablespoon more of cornstarch. Return the gravy to boiling. Boil for 1 minute then remove from heat and serve.

Salt and Pepper as desired

Serve and enjoy

You may also like Steak and Mango Flatbread Recipe

Holiday Roasts Recipes

• Apple Cider Dijon Marinated Tip Roast by Cupcakes & Kale Chips
• Beef Pot Roast by Peanut Butter and Peppers
• Beef Roast and Cabbage by Cindy’s Recipes and Writings
• Boliche (Cuban Stuffed Roast) by Magnolia Days
• Boneless Rib Roast with Roasted Garlic and Herbs by Bobbi’s Kozy Kitchen
• Sirloin Roast with Red Wine Onion Gravy by Grumpy’s Honeybunch
• Coffee Rubbed Roast Beef by Eat Picks
• Fennel and Herb Crusted Beef Tenderloin by Casa de Crews
• Garlic and Herb Crusted Ribeye Roast with Red Wine Sauce by Hezzi-D’s Books and Cooks
• Herb & Garlic Crusted Roast by The Melrose Family
• Garlic Roast Beef by Life Tastes Good
• Herbed Rotisserie Rib Roast with Portobello Mushroom Gravy by The Educators’ Spin On It
• Holiday Ribeye Roast by Family Foodie
• Miso Glazed Standing Rib Roast au Jus by kimchi MOM
• Mustard Crusted Roast Beef by Curious Cuisiniere
• Peppercorn Crusted Standing Rib Roast with Red Wine Au Jus by Food Done Light
• Petite Sirloin Roast Chasseur (Hunter’s Style) by Palatable Pastime
• Pomegranate Balsamic Glazed Prime Rib by I’m Not the Nanny
• Ribeye Roast with Harissa by Shockingly Delicious
• Roasted Beef Tenderloin with Fresh Herb Crust and Horseradish Cream by Midlife Road Trip

Plus Selecting the Perfect Roast by Sunday Supper Movement

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