Tested till perfect Herbed Roast Beef
Herbed Roast Beef
Photography by Matthew Kimura

Herbed Roast Beef

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2005

Recipe3 out of 5 based on 12 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 1 tbsp 1tbspbalsamic vinegar
  • 1 tbsp 1tbspvegetable oil
  • 2 2cloves garlic, minced
  • 1/2 tsp 1/2tspdried thyme
  • 1/2 tsp 1/2tspdried oregano
  • 1/2 tsp 1/2tspgrated lemon rind
  • 1/2 tsp 1/2tspcracked peppercorns
  • 1/2 tsp 1/2tspsalt
  • 3 lb 3lbSirloin tip oven roast or eye of round oven roast
  • 1/4 cup 1/4cupall-purpose flour
  • 2-1/2 cups 2-1/2cupsbeef stock
  • 2 tbsp 2tbsptomato paste
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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.

Nutritional Information Per serving: about

cal 315 pro 39g total fat 14g sat. fat 4g
carb 7g fibre 1g chol 80mg sodium 584mg

% RDI:

calcium 2 iron 28 vit A 2 vit C 5
folate 9
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