Herbed Roast Beef Herbed Roast Beef

Herbed Roast Beef Image by: Herbed Roast Beef Author: Canadian Living

Use a small roasting pan (about 12- x 10- x 2-inches/30 x 25 x 5 cm) to fit this compact roast. In a larger pan, the drippings may burn and lead to disappointing gravy. Save half of the meat and some gravy for Monday's meal.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2005



In small bowl, combine vinegar, oil, garlic, thyme, oregano, lemon rind, peppercorns and salt ; rub all over roast.

Place on rack in roasting pan; add 1-1/2 cups (375 mL) water to pan. Roast in 500°F (260°C) oven for 30 minutes. Reduce heat to 275°F (140°C); roast until thermometer inserted in centre registers 150°F (65°C) for medium-rare, about 1-1/4 hours.

Transfer roast to cutting board; tent with foil and let stand for 10 minutes before thinly slicing.

Meanwhile, skim off any fat from pan juices. Sprinkle with flour; cook over medium heat, whisking, for 1 minute. Whisk in stock and tomato paste; bring to boil. Reduce heat and simmer until thickened, about 3 minutes.

Remove half of the beef slices and 1/2 cup (125 mL) of the gravy; let cool for 30 minutes. Wrap and refrigerate separately for up to 24 hours.

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

  • Sodium 584 mg
  • Protein 39 g
  • Calories 315.0
  • Total fat 14 g
  • Cholesterol 80 mg
  • Saturated fat 4 g
  • Total carbohydrate 7 g


  • Iron 28.0
  • Folate 9.0
  • Calcium 2.0
  • Vitamin A 2.0
  • Vitamin C 5.0
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Herbed Roast Beef