Garlic Horseradish Sirloin Roast Garlic Horseradish Sirloin Roast

Author: Canadian Living

Red meat is one of the best sources of iron. Iron-rich foods are needed to help prevent iron-deficiency anemia, which is one of the most common nutrient deficiencies among Canadian women. Cooking the roast on a bed of sliced onions infuses the gravy with their sweet flavour.

  • Portion size 12 servings
  • Credits : ©



With sharp tip of knife, cut about 40 slits all over roast. Stuff each with garlic sliver. In small bowl, whisk together mayonnaise, horseradish, sage, salt and pepper; brush all over roast.

Place onions in centre of roasting pan; place roast on onions. Roast in 325°F (160°C) oven until thermometer registers 160°F (70°C) for medium, about 2 hours. Transfer to cutting board and tent with foil; let stand for 10 minutes before carving.

Skim fat from pan juices. Pour in beef stock and Worcestershire sauce; bring to boil, stirring and scraping up brown bits. Whisk cornstarch with 1 tbsp (15 mL) water; whisk into pan and cook, whisking, until thickened and glossy, about 2 minutes. Strain and serve with beef.

Serve with: Roasted sweet potatoes and brussels sprouts or broccoflower.

Nutritional facts <b>Per each of 12 servings:</b> about

  • Sodium 239 mg
  • Protein 21 g
  • Calories 164.0
  • Total fat 7 g
  • Cholesterol 53 mg
  • Saturated fat 3 g
  • Total carbohydrate 2 g


  • Iron 16.0
  • Folate 4.0
  • Calcium 2.0
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Garlic Horseradish Sirloin Roast