3 Tbps. Extra virgin olive oil
8 oz. button mushrooms, quartered
1 onion, chopped fine
3 garlic cloves, minced
½ tsp. dried oregano
1 Tbsp. sundried tomatoes in oil, rinsed, patted dry and minced
¼ cup balsamic vinegar
1 (14.5 oz.) can of diced tomatoes, drained, juices reserved
1 cup drained jarred roasted red peppers, chopped
2 Tbsp. chopped basil or 2 tsp. dried basil
Preheat oven to 350 degrees.
Pat roast dry and season with salt and pepper. Heat 1 tbsp. of oil in large skillet over medium-high heat. Brown roast about 5 minutes per side, then transfer to roasting pan lined with parchment paper. Cook until roast reaches 125 degrees internally for medium rare or 140 degrees for medium. Remove from oven when done and let rest for up to 10 minutes before slicing.
While roast is cooking, in the same dirty skillet that you browned the roast in add 2 tbsp. of olive oil and sauté mushrooms and onions until softened. Make sure to use the end of your wooden spoon to scrape up all the good brown bits left by the meat and mix in while you are sautéing your onion mixture. Add the salt, garlic, oregano, and sun dried tomatoes and cook until fragrant (about 4-5 minutes). Then, add the balsamic vinegar, mix well and cook until thick and syrupy while still scraping up browned bits with wooden spoon from bottom of pan. Add drained diced tomatoes to skillet and cook until deep red and dry. Mix in roasted peppers, and reserved tomato juice, . Reduce heat and simmer until sauce is no longer watery. Remove from heat and stir in basil, salt and pepper. Spoon over roast before serving