Weeknight Quick Roast
Shortcuts - Roasting is quick with specialty-cut small roasts. - Italian seasoning has more than one herb so you don't need several kinds.
Servings: 4
Ingredients:
Weeknight Quick Roast Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 306 |
| pro | 28 g |
| total fat | 17 g |
| sat. fat | 4 g |
| carb | 11 g |
| fibre | 2 g |
| chol | 59 mg |
| sodium | 424 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 23% |
| vit A | 1% |
| vit C | 13% |
| folate | 10% |
-
2 tbsp (25 mL) vegetable oil
3 cups (750 mL) thinly sliced onions
1 tbsp (15 mL) bottled minced garlic (or 4 cloves, minced)
1 tbsp (15 mL) dried Italian herb seasoning
1/4 tsp (1 mL) each salt and pepper
1 sirloin tip quick roast (about 1 lb/500 g)
1 tbsp (15 mL) all-purpose flour
1 cup (250 mL) beef stock
4 oil-packed sun-dried tomatoes, slivered
1 tsp (5 mL) wine vinegar
Preparation:
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.
Additional Information
Source
Canadian Living Magazine: November 2004
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »