ROAST BEEF WITH MADEIRA WINE AND MUSHROOMS

FOR THE BEEF:
3 lbs grass fed sirloin tip or rump roast
3 tbsp olive oil
1 tsp Celtic sea salt
1/4 tsp fresh ground pepper
1/2 cup water
FOR THE MUSHROOM AND WINE SAUCE:
3/4 lb fresh sliced mushrooms
1 or 2 shallot, finely chopped
5 tbsp butter, divided use
1 clove garlic, minced
1/4 cup flour
1/2 cup Madeira wine

TO PREPARE THE BEEF:
Brown roast in oil, season with salt and pepper. Place in covered Dutch oven with 1/2 cup water and cook at 275 degrees F for 2-3 hours or until tender. (May use crock pot set on low 4-6 hours or until meat is tender.)

Remove cooked meat and keep warm while preparing sauce. Reserve meat juices to make 1 cup (add water if necessary).

TO MAKE THE MUSHROOM AND WINE SAUCE:
Saute mushrooms, shallots, garlic in 2 Tbsp butter and set aside.

In large skillet melt the remaining 3 Tbsp butter; add flour and cook over medium heat approximately 1 minute.

Add wine and 1 cup reserved meat juices. Stir and heat to a boil. Add the mushroom mixture, lower heat, and simmer 5 minutes.

TO SERVE:
Slice beef across the grain and place on platter, pour mushrooms and wine sauce over slices.

Adapted from source: American Grass Fed Beef