Garlic Roast Beef and Gravy
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 276 |
| pro | 35 g |
| total fat | 12 g |
| sat. fat | 4 g |
| carb | 3 g |
| fibre | 0 |
| chol | 89 mg |
| sodium | 852 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 29 |
| vit C | 2 |
| folate | 5 |
- Portion size: 8
Ingredients
-
3 lb (1.5 kg) top sirloin premium oven roast
5 cloves garlic, minced
1 tsp (5 mL) salt
1 tbsp (15 mL) vegetable_oil
3/4 tsp (4 mL) pepper
1/4 tsp (1 mL) dried thyme
1/4 cup (50 mL) red_wine (optional)
2 cups (500 mL) sodium-reduced beef broth
2 tbsp (25 mL) all-purpose_flour
Preparation
Place roast, fat side up, on rack in roasting pan. Mash garlic with salt into paste; stir in oil, 1/2 tsp (2 mL) of the pepper and thyme. Spread all over roast.
Oven-sear roast, uncovered, at 450°F (230°C) for 25 minutes. Reduce heat to 325°F (160°C); roast for 80 minutes or until thermometer registers 140°F (60°C) for medium-rare, 155°F (68°C) for medium. Transfer to cutting board; tent with foil. Let stand for 10 to 15 minutes for temperature to rise 5°F (3°C) more before carving. Reserve juices.
Meanwhile, place roasting pan over medium-high heat. Add wine (if using), whisking up brown bits. Add broth, remaining pepper and juices from roast; bring to simmer, stirring.
Whisk flour with 1/4 cup (50 mL) water; whisk into pan. Bring to boil, whisking constantly. Reduce heat and simmer for about 3 minutes or until thickened; strain. Serve with beef.
Source : Canadian Living Magazine: May 2008
