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Beef Roast with Mushroom-Thyme Jus

Prep Time

    •    Prep time: 25 minutes plus standing
    •    Cook time: 2 hours & 15 minutes
    •    Yield: Serves 10


For the Beef Roast:

    •    2 tbsps olive oil
    •    2-1/2 tsps kosher salt
    •    6 garlic cloves, chopped
    •    1 tsp fresh ground black pepper
    •    1 tbsp chopped fresh thyme leaves
    •    2 tbsps chopped fresh rosemary leaves
    •    1 (4 1/2 - 5 1/2 pound) beef rib eye roast or delmonico roast

For the mushroom-thyme jus:

    •    1 tbsp cornstarch
    •    1/4 tsp kosher salt
    •    1 garlic cloves, chopped
    •    1/4 tsp fresh ground black pepper
    •    2 tsps chopped fresh thyme leaves
    •    2 cans (14 ounces each) less-sodium beef broth
    •    1 package (8 ounces) baby bella mushrooms, each cut in half


  1. Prepare Beef Roast: In small bowl, mix garlic, rosemary, oil, thyme, salt and pepper. Place roast fat side up in shallow roasting pan; rub with garlic mixture. Let stand 30 minutes. Meanwhile, preheat oven to 325°.

  2. Roast beef 2 to 2-1/2 hours or until internal temperature reaches 135°. Transfer roast to cutting board; loosely tent with aluminum foil. Let stand 15 minutes; internal temperature will rise to 145° upon standing for medium-rare.

  3. Meanwhile, prepare Mushroom-Thyme Jus: Drain excess fat from roasting pan; place pan with drippings over medium heat. Add mushrooms and cook 1 minute. Stir in garlic and thyme, and cook 1 minute. In cup, reserve 1 tablespoon broth. Stir remaining broth into pan and simmer 5 minutes. Whisk cornstarch into reserved broth and whisk mixture into pan. Heat to boiling; boil 1 minute. Stir in salt and pepper.

  4. Slice roast and serve with jus.

This great family recipe is thanks to Price Chopper Recipes at


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