Weeknight Quick Roast
Weeknight Quick Roast Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
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 |
Shortcuts - Roasting is quick with specialty-cut small roasts. - Italian seasoning has more than one herb so you don't need several kinds.
Ingredients
- 2 tbsp vegetable oil
- 3 cups thinly sliced onions
- 1 tbsp bottled minced cloves of garlic, or 4 cloves, minced
- 1 tbsp dried Italian herb seasoning
- 1/4 tsp each of salt and pepper
- 1 (1 lb/500 g) sirloin tip quick roast
- 1 tbsp all-purpose flour
- 1 cup beef stock
- 4 oil-packed sun-dried tomatoes, slivered
- 1 tsp 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.
Source : Canadian Living Magazine: November 2004
- Keywords : Main Course; Dinner; Roast; Beef;
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