- Prep Time
- 10 mins
- Total Time
- 1 h
- Serves
- 8
Ingredients
- 2 lb
- cross-rib roast
- 1 kg
- 2 tbsp
- olive oil, divided
- 30 mL
- 3 cloves
- garlic, minced
- 1 tbsp
- crushed peppercorns
- 15 mL
- 1 tsp
- salt, divided
- 5 mL
- 1/2 lb
- cremini mushrooms, halved or quartered
- 250 g
- 1/2 lb
- green beans, trimmed
- 250 g
- 1 tbsp
- all-purpose flour
- 15 mL
- 3/4 cup
- reduced sodium beef broth
- 175 mL
- 1 tbsp
- Worcestershire sauce
- 15 mL
Directions
- Step 1
- Rub roast with half the oil. Coat with garlic, crushed peppercorns and 3/4 tsp (4 mL) salt. Place in small roasting pan. Roast in preheated 425°F (220°C) oven for 40 to 45 min. for medium-rare, or until an instant-read thermometer registers 145°F (63°C), when inserted into the thickest portion of the meat.
- Step 2
- Meanwhile toss green beans and mushrooms with remaining oil and salt. Arrange in single layer on parchment paper-lined baking sheet. Roast 10 to 12 min., or until vegetables are tender-crisp.
- Step 3
- Transfer roast to cutting board. Let rest for 10 min. Meanwhile, heat drippings in roasting pan over medium-high heat on stove. Whisk 1/3 cup (75 mL) beef broth with flour until smooth. Whisk in remaining broth, 1/2 cup (125 mL) water and Worcestershire sauce. Gradually stir mixture into pan, scraping browned bits in pan bottom to blend into sauce. Bring to a boil 8 to 10 min., or until thickened. Strain sauce.
- Step 4
- Slice roast and serve with pan sauce and roasted vegetables.
Tip
Add 1 tbsp (15 mL) fresh chives to pan gravy.
Nutrition Facts
- Nutrition Description:
- Per serving (1/8 of the recipe):
- Calories:
- 250
- Fat:
- 10
- Saturated Fat:
- 3
- Carbs:
- 5
- Fibre:
- 1
- Sugar:
- 2
- Cholesterol:
- 80 mg
- Protein:
- 34
- Sodium:
- 430 mg
