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.
Servings: 4
Ingredients:
| 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% |
-
1 tbsp (15 mL) each balsamic vinegar and vegetable oil
2 cloves garlic, minced
1/2 tsp (2 mL) each dried thyme and oregano
1/2 tsp (2 mL) grated lemon rind
1/2 tsp (2 mL) each cracked peppercorns and salt
3 lb (1.5 kg) oven roast (such as sirloin tip or eye of round)
1/4 cup (50 mL) all-purpose flour
2-1/2 cups (625 mL) beef stock
2 tbsp (25 mL) tomato paste
Preparation:
In small bowl, combine vinegar, oil, garlic, thyme, oregano, lemon rind, peppercorns and sa< 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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