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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2005
- 1 tablespoon balsamic vinegar
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon grated lemon rind
- 1/2 teaspoon cracked peppercorns
- 1/2 teaspoon salt
- 3 lbs Sirloin tip oven roast
- 3 lbs eye of round oven roasts
- 1/4 cup all-purpose flour
- 2 1/2 cups beef stock
- 2 tablespoons tomato paste
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 facts <b>Per serving:</b> about
- Sodium 584 mg
- Protein 39 g
- Calories 315.0
- Total fat 14 g
- Cholesterol 80 mg
- Saturated fat 4 g
- Total carbohydrate 7 g
- Iron 28.0
- Folate 9.0
- Calcium 2.0
- Vitamin A 2.0
- Vitamin C 5.0