Add 2 oz. butter to a large sauté pan and brown 16. oz. mushrooms for 5-7 minutes on MEDIUM-HIGH heat, without moving them so they get a nice, deep brown side. Flip them, and sauté for another 3-5 minutes. Remove mushrooms into a bowl.

Add another 2 oz. butter (yes, another half-stick) to the pan with sliced shallots. Sauté for about 3 minutes. Add minced garlic and thyme. Sauté everything together for another 3-4 minutes until brown. Add 2 cups red wine, 1 cup beef broth and ½ tsp. Worcestershire sauce. Reduce on HIGH for 10 minutes.

Combine 2 tbsp. flour with ¼ cup beef broth in a small bowl. Mix thoroughly, ensuring there are no lumps. Slowly add slurry to sauce while stirring to thicken. If you intend to mix sauce into roast drippings before serving (highly recommended!) don’t add salt. But if you want to reheat the sauce without mixing into drippings, add salt and pepper to taste. Add back mushrooms and refrigerate until roast is ready.

Remove a 6-pound top round roast from the fridge and allow it to come to room-temperature - about 20 minutes. Pat roast dry with paper towel. Liberally sprinkle with kosher salt and fresh ground pepper. If you have a different size roast, see notes for cooking instructions.

Preheat oven to 450 F. (230 C.). In a food processor, combine peeled garlic cloves from ½ head of garlic and 5 large sprigs of rosemary with 4 oz. very soft butter. Process on a purée setting into a garlic-herb paste.

Cover the roast with garlic-herb paste. Place it in a roasting pan or Dutch oven uncovered, raised on a rack. Roast for 15 minutes at 450 F. (230 C.), then reduce temperature to 325 F. (190 C.).

Continue to roast for 2 hours for RARE and 2.5 hours for MEDIUM, but be sure to check the temperature a half-hour before, as thickness of a roast can effect that cook time. It may be done a little early or a little later. A rare roast’s internal temperature will read 125 F. (52 C.) and a medium roast will read 145 F. (62 C.) when done, but remove your roast when it’s reached 115 F. (46 C.) for rare and 135 F. (57 C.) for medium, because it will continue to cook once removed and tented with foil. Once removed and tented, allow it to rest for 15 minutes before slicing.

While roast sits, either heat red wine mushroom sauce on LOW for 5-7 minutes in a saucepan, or reheat in the roast drippings (highly recommended! It becomes even more flavorful!) Use a turkey baster to remove as much fat as you can from the drippings, then add the sauce to the Dutch oven. Scrape all the tasty bits from the bottom and heat on LOW for just 5 minutes. The roasting pan/pot may still be hot enough that you won’t have to apply any more heat.

Use kitchen scissors to remove truss strings (if it was tied) and slice the roast into 1 inch slices. Either pour the mushroom sauce on top, or serve separately.