Garlic Horseradish Sirloin Roast
Red meat is one of the best sources of iron. Iron-rich foods are needed to help prevent iron-deficiency anemia, which is one of the most common nutrient deficiencies among Canadian women. Cooking the roast on a bed of sliced onions infuses the gravy with their sweet flavour.
Servings: 8 to 12
Ingredients:
| Nutritional Info | |
| Per each of 12 servings: about | - |
| cal | 164 |
| pro | 21 g |
| total fat | 7 g |
| sat. fat | 3 g |
| carb | 2 g |
| fibre | 0 g |
| chol | 53 mg |
| sodium | 239 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 16% |
| folate | 4% |
Suggested Recipes
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3 lb (1.5 kg) top sirloin premium oven roast
4 cloves garlic, slivered
1/4 cup (50 mL) light mayonnaise
2 tbsp (25 mL) prepared horseradish
1/2 tsp (2 mL) each dried sage, salt and pepper
4 onions, thickly sliced
1 cup (250 mL) beef stock
1/2 tsp (2 mL) worcestershire sauce
1 tbsp (15 mL) cornstarch
Preparation:
With sharp tip of knife, cut about 40 slits all over roast. Stuff each with garlic sliver. In small bowl, whisk together mayonnaise, horseradish, sage, salt and pepper; brush all over roast.
Place onions in centre of roasting pan; place roast on onions. Roast in 325°F (160°C) oven until thermometer registers 160°F (70°C) for medium, about 2 hours. Transfer to cutting board and tent with foil; let stand for 10 minutes before carving.
Skim fat from pan juices. Pour in beef stock and Worcestershire sauce; bring to boil, stirring and scraping up brown bits. Whisk cornstarch with 1 tbsp (15 mL) water; whisk into pan and cook, whisking, until thickened and glossy, about 2 minutes. Strain and serve with beef.
Serve with: Roasted sweet potatoes and brussels sprouts or broccoflower.
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