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Herbed Roast Beef

By The Canadian Living Test Kitchen

Tested till perfect

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Herbed Roast Beef

Herbed Roast Beef
Photography by Matthew Kimura

This recipe makes 4 servings

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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

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

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