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
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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