Weeknight Quick Roast Weeknight Quick Roast

[migration] empty title 437 Image by: [migration] empty title 437 Author: Canadian Living

Shortcuts - Roasting is quick with specialty-cut small roasts. - Italian seasoning has more than one herb so you don't need several kinds.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2004



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.

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

  • Sodium 424 mg
  • Protein 28 g
  • Calories 306.0
  • Total fat 17 g
  • Cholesterol 59 mg
  • Saturated fat 4 g
  • Total carbohydrate 11 g


  • Iron 23.0
  • Folate 10.0
  • Calcium 4.0
  • Vitamin A 1.0
  • Vitamin C 13.0
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Weeknight Quick Roast