In a deep dish, place meat and add beer, green onions, cloves of garlic and pepper. Cover with plastic wrap and marinate about 1 h 30 min in the refrigerator.
Preheat the oven to 350°F (180°C)
In a cast iron skillet large enough to accommodate the roast, melt butter and oil over high heat, then sear the meat on all sides to brown. Continue cooking in the oven about 1 hour.
Remove meat from oven and let sit covered with aluminum foil, for the time it takes to prepare the mushroom stew.
In a skillet, melt butter and sautéed mushrooms. Once mushrooms have acquired an attractive colour, add rosemary and half the broth, season and reduce to 3/4.
Slice the roast beef and serve garnished with the mushroom stew.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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