Weeknight Quick Roast

[migration] empty title 437 Image by: [migration] empty title 437 Author: Canadian Living

Shortcuts - Roasting is quick with specialty-cut small roasts. - Italian seasoning has more than one herb so you don't need several kinds.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2004

Ingredients

  • 2 tablespoons vegetable oil
  • 3 cups thinly sliced onions
  • 1 tablespoon bottled minced cloves of garlic or 4 cloves, minced
  • 1 tablespoon dried Italian herb seasoning
  • 1/4 teaspoon each of salt and pepper
  • 1 sirloin tip quick roast
  • 1 tablespoon all-purpose flour
  • 1 cup beef stock
  • 4 oil-packed sun-dried tomatoes slivered
  • 1 teaspoon wine vinegar

Method

In ovenproof skillet, heat 1 tbsp (15 mL) of the oil over medium heat; fry onions and all but 1 tsp (5 mL) of the garlic until golden, about 10 minutes.

Meanwhile, combine remaining oil and garlic, herb seasoning, salt and pepper; rub all over roast. Place on onions; roast in 350°F (180°C) oven until meat thermometer registers 155°F (68°C), about 50 minutes. Transfer to cutting board; tent with foil and let stand for 10 minutes for temperature to rise 5°F (3°C) for medium. Slice thinly.

Meanwhile, sprinkle flour over onions; cook over medium heat for 1 minute. Whisk in beef stock and tomatoes; bring to boil. Reduce heat and simmer until thickened, about 5 minutes. Add vinegar. Serve with roast.

Nutritional facts <b>Per serving:</b> about

  • Sodium 424 mg
  • Protein 28 g
  • Calories 306.0
  • Total fat 17 g
  • Cholesterol 59 mg
  • Saturated fat 4 g
  • Total carbohydrate 11 g

%RDI

  • Iron 23.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Weeknight Quick Roast

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