This classic roast is at its most tender and juicy when cooked in the right pan: one that's big enough for air to circulate but not so large that drippings will scorch. A pan that is too small will steam rather than brown the roast.
- Portion size 8 servings
- Credits : Canadian Living Sunday Suppers 2014
MethodPlace roast, fat side up, on rack in roasting pan. Mash garlic with salt into paste; stir in oil, 1/2 tsp (2 mL) of the pepper and thyme. Spread all over roast.
Oven-sear roast, uncovered, at 450?F (230?C) for 25 minutes. Reduce heat to 325?F (160?C); roast for 80 minutes or until thermometer registers 140?F (60?C) for medium-rare, 155?F (68?C) for medium. Transfer to cutting board; tent with foil. Let stand for 10 to 15 minutes for temperature to rise 5?F (3?C) more before carving. Reserve juices.
Meanwhile, place roasting pan over medium-high heat. Add wine (if using), whisking up brown bits. Add broth, remaining pepper and juices from roast; bring to simmer, stirring.
Whisk flour with 1/4 cup (50 mL) water; whisk into pan. Bring to boil, whisking constantly. Reduce heat and simmer for about 3 minutes or until thickened; strain. Serve with beef.
Nutritional facts Per serving: about
- Sodium 852 mg
- Protein 35 g
- Calories 276.0
- Total fat 12 g
- Cholesterol 89 mg
- Saturated fat 4 g
- Total carbohydrate 3 g
- Iron 29.0
- Folate 5.0
- Calcium 2.0
- Vitamin C 2.0