Tested till perfect Garlic Roast Beef and Gravy

Garlic Roast Beef and Gravy

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2008

Recipe4 out of 5 based on 79 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


    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
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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.

Nutritional Information Per serving: about

cal 276 pro 35g total fat 12g sat. fat 4g
carb 3g fibre 0 chol 89mg sodium 852mg

% RDI:

calcium 2 iron 29 vit C 2 folate 5
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