- Portion size 10 servings
- Credits : Canadian Living Magazine: December 2010
Ingredients
Gravy:
Method
Place roast, bone side down, on rack in roasting pan. In bowl, mash garlic with salt to form paste; stir in oil and pepper. Spread over roast.Roast in 325°F (160°C) oven until meat thermometer inserted in centre of roast registers 140°F (60°C), about 2-1/2 hours.
Transfer to cutting board and tent with foil; let stand for 15 minutes to allow temperature to rise to 145°F (63°C) for medium-rare.
Gravy: Meanwhile, skim fat from pan juices; whisk in flour. Place pan over medium heat; whisk in broth, salt and pepper, scraping up browned bits from pan. Bring to boil; reduce heat and simmer until slightly thickened, about 3 minutes. Strain and serve with beef.
Nutritional facts Per serving: about
- Sodium 910 mg
- Protein 50 g
- Calories 601.0
- Total fat 42 g
- Cholesterol 139 mg
- Saturated fat 18 g
- Total carbohydrate 2 g
%RDI
- Iron 31.0
- Folate 7.0
- Calcium 2.0
- Vitamin C 2.0
