Garlicky Roast Beef
This recipe makes 36 slices servings
Nutritional Info |
|
|---|---|
| Per slice: about | - |
| cal | 51 |
| pro | 8 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 0 |
| fibre | 0 g |
| chol | 15 mg |
| sodium | 128 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit C | 2 |
| folate | 1 |
- Portion size: 36 slices
The centrepiece of our personalized meat platter is this sliced oven-roasted beef, which has less salt and much more flavour than deli counter beef. A 3-lb (1.5 kg) eye of round oven roast will yield the pound of beautiful slices you need for the platter, plus plenty of leftovers to enjoy on another occasion.
Ingredients
- 9 9cloves garlic, minced
- 1/3 cup 1/3cupminced fresh parsley
- 3 tbsp 3tbspgrainy mustard
- 1-1/2 tsp 1-1/2tspeach salt, and pepper
- 3 lb 3lbeye of round oven roast
Preparation
In bowl, combine garlic, parsley, mustard, salt and pepper. Pat roast dry; rub all over with garlic mixture. Place on greased rack in small roasting pan.
Pour enough water into roasting pan to come 1/2 inch (1 cm) up side of pan. Roast in 500°F (260°C) oven for 30 minutes. Reduce heat to 275°F (140°C); roast until meat thermometer registers 140°F (60°C) for rare or 150°F (65°C) for medium-rare, about 1 hour. Let cool. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 2 days.) Slice.
Source : Canadian Living Magazine: December 2004
