1 boneless beef rib eye roast (about 2 lbs.)
2 tbsp. vegetable oil
4 c. water
1 can (10 3/4 oz.) condensed beef broth
1 c. dry red wine
2 cloves garlic, minced
1 tsp. dried marjoram leaves
4 black peppercorns
3 whole cloves
Mushroom Sauce (recipe follows)

Tie roast with heavy string at 2 inch intervals. Heat oil in Dutch oven over medium-high heat. Cook roast until evenly browned. Pour off drippings. Add water, broth, wine, garlic, marjoram, peppercorns and cloves; bring to boil. Reduce heat to medium-low; cover, simmer 15 minutes per pound. Check temperature with instant-read thermometer; temperature should be 130 degrees F. for rare. Do not overcook.

Remove roast to serving platter; reserve cooking liquid. Cover roast tightly with plastic wrap or foil; allow to stand 10 minutes before carving (temperature will continue to rise about 10 degrees F. to 140 degrees F. for rare).

Prepare Mushroom Sauce. Remove strings from roast. Carve into thin slices and top with Mushroom Sauce. Serve with assorted vegetables, if desired.

Note: A boneless beef rib eye roast will yield three to four 3 ounce cooked servings per pound.

MUSHROOM SAUCE:

1 tbsp. butter
1 c. sliced fresh mushrooms
1 c. beef cooking liquid, strained
1 1/2 tsp. cornstarch
1/4 tsp. salt
2 dashes pepper
1 tbsp. thinly sliced green onion tops

Melt butter in medium saucepan over medium-high heat. Add mushrooms; cook and stir 5 minutes. Remove and reserve. Add cooking liquid, cornstarch, salt and pepper to pan. Bring to a boil; cook and stir until thickened, 1 to 2 minutes. Remove from heat. Stir in reserved mushrooms and the green onion.