Fragrant with roasted garlic, this roast makes an easy and impressive centrepiece to a harvest menu.
- Portion size 10 servings
- Credits : Canadian Living Magazine: October 2006
- 1 4 lb/2 kg beef sirloin tip oven roast
- 10 cloves garlic minced
- 2 teaspoons kosher salt
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- 1 teaspoon pepper
- 1 3/4 cup beef stock (approx)
- 1 tablespoon vegetable oil
- 1/2 small onion finely chopped
- 2 cups thinly sliced cremini mushrooms
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
- 3 tablespoons all purpose flour
Place roast on rack in roasting pan. In bowl, mash garlic with salt to form paste; stir in oil and pepper. Spread over roast.
Roast in 500°F (260°C) oven for 30 minutes. Reduce heat to 275°F (140°C); roast until meat thermometer inserted into centre registers 140°F (60°C) for medium-rare, about 2 hours. Transfer to cutting board; tent with foil and let stand until temperature rises 5°F (3°C), about 10 minutes.
Mushroom Gravy: Meanwhile, skim fat from pan juices; scrape juices into glass measure. Add enough stock to make 2 cups (500 mL). Set aside.
In saucepan, heat oil over medium-high heat; fry onion, mushrooms, salt, pepper and thyme, stirring occasionally, until softened and no liquid remains, about 6 minutes.
Stir in reserved pan juice mixture; bring to boil. In small bowl, whisk flour with 1/4 cup (50 mL) water; stir into gravy and simmer until thickened, about 2 minutes.
Nutritional facts <b>Per each of 10 servings:</b> about
- Sodium 739 mg
- Protein 33 g
- Calories 281.0
- Total fat 14 g
- Cholesterol 70 mg
- Saturated fat 4 g
- Total carbohydrate 4 g
- Iron 22.0
- Folate 7.0
- Calcium 2.0
- Vitamin C 2.0