Herbed Roast Beef
Herbed Roast Beef
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 315 |
| pro | 39 g |
| total fat | 14 g |
| sat. fat | 4 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 80 mg |
| sodium | 584 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 28 |
| vit A | 2 |
| vit C | 5 |
| folate | 9 |
Use a small roasting pan (about 12- x 10- x 2-inches/30 x 25 x 5 cm) to fit this compact roast. In a larger pan, the drippings may burn and lead to disappointing gravy. Save half of the meat and some gravy for Monday's meal.
Ingredients
- 1 tbsp balsamic vinegar
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp grated lemon rind
- 1/2 tsp cracked peppercorns
- 1/2 tsp salt
- 3 lb Sirloin tip oven roast or eye of round oven roast
- 1/4 cup all-purpose flour
- 2-1/2 cups beef stock
- 2 tbsp tomato paste
Preparation
In small bowl, combine vinegar, oil, garlic, thyme, oregano, lemon rind, peppercorns and salt ; rub all over roast.
Place on rack in roasting pan; add 1-1/2 cups (375 mL) water to pan. Roast in 500°F (260°C) oven for 30 minutes. Reduce heat to 275°F (140°C); roast until thermometer inserted in centre registers 150°F (65°C) for medium-rare, about 1-1/4 hours.
Transfer roast to cutting board; tent with foil and let stand for 10 minutes before thinly slicing.
Meanwhile, skim off any fat from pan juices. Sprinkle with flour; cook over medium heat, whisking, for 1 minute. Whisk in stock and tomato paste; bring to boil. Reduce heat and simmer until thickened, about 3 minutes.
Remove half of the beef slices and 1/2 cup (125 mL) of the gravy; let cool for 30 minutes. Wrap and refrigerate separately for up to 24 hours.
Source : Canadian Living Magazine: March 2005
- Keywords : Main Course; Roast; Beef;
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