Garlic Roast Beef and Gravy

By The Canadian Living Test Kitchen

Tested till perfect

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Recipe5 out of 5 based on 14 ratings.
Garlic Roast Beef and Gravy

This recipe makes 8 servings

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

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

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