Eye of Round Roast

Mix butter with 1 minced clove of garlic and herbs in a bowl. Season the butter with a good pinch of salt if you use unsalted butter.

Preheat oven to 475°F.

Pat the beef dry with paper towels (any moisture will have an impact on the butter, and you will not be able to spread it evenly over the beef).

Spread 2 tablespoon of the butter over the beef.

Make the roasting bed of carrots, onions, and remaining garlic in a baking dish. Add bay leaf. Place the beef on top of the veggies, butter side down. Spread another 2 tablespoon of the butter over the top of the beef.

Roast the beef for 10 minutes. Reduce oven temperature to 225°F degrees. Spread the remaining butter over the beef.

Slow-roast the beef for 30 minutes.

In the meantime, toss the whole mushroom caps with olive oil, salt, and pepper.

Scatter the mushrooms around the beef. Continue to roast for another 40-50 minutes or until the internal temperature reaches 115°F for medium rare.

Remove the beef from the oven and place it onto a plate or a cutting board. Tent the beef with aluminum foil and let it rest for 20 minutes. Remove the veggies and place them into a bowl.

Make the gravy; add beef stock and cooking juices from the baking dish to a saucepan. Scrape any bits. Add wine and Worcestershire sauce. Whisk in cornstarch. Do not worry about clumping, as the beef stock and wine will cool down the cooking juices. If you do find them too warm, whisk cornstarch with 2 tablespoon of cold water before you add it to the pan. Set the saucepot on the stove over medium heat and cook for 2-3 minutes. or until the gravy is thickened.

To serve: slice the beef against the grain and serve with the gravy on top and veggies on the side.