INGREDIENTS
4
slices Bacon
3
lbs Top round, roast
1
Carrot
8 oz
Cremini/baby portabella mushrooms
2 cloves
Garlic
1
Leek
1
Parsley
1 cup
Pearl onions, frozen
4 oz
Shiitake mushrooms
4
sprigs Thyme
7/8 cup
Flour
1
Salt and pepper
2 tbsp
Grapeseed or canola oil
3 tbsp
Butter
1
bottle Red wine