Herb Spice Roast Beef
By Heather
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Ingredients
- 1 tbsp (15 mL) balsamic vinegar
- 1 tbsp (15 mL) vegetable oil
- 2 cloves garlic, minced
- 1/2 tsp (2 mL) dried thyme
- 1/2 tsp (2 mL) dried oregano
- 1/2 tsp (2 mL) grated lemon rind
- 1/2 tsp (2 mL) cracked peppercorns
- 1/2 tsp (2 mL) salt
- 3 lb (1.4 kg) Sirloin tip oven roast
- 1/4 cup (50 mL) all-purpose flour
- 2-1/2 cups (625 mL) beef stock
- 2 tbsp (25 mL) tomato paste
Details
Preparation
Step 1
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.
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