Garlic-Crusted Roast Beef with Green Beans & Mushrooms
Prep Time
Serves
Cooking Mode
2 lb cross-rib roast
2 tbsp olive oil, divided
3 cloves garlic, minced
1 tbsp crushed peppercorns
1 tsp salt, divided
½ lb cremini mushrooms, halved or quartered
½ lb green beans, trimmed
1 tbsp all-purpose flour
¾ cup reduced sodium beef broth
1 tbsp Worcestershire sauce
2 lb cross-rib roast
2 tbsp olive oil, divided
3 cloves garlic, minced
1 tbsp crushed peppercorns
1 tsp salt, divided
½ lb cremini mushrooms, halved or quartered
½ lb green beans, trimmed
1 tbsp all-purpose flour
¾ cup reduced sodium beef broth
1 tbsp Worcestershire sauce
Directions
1Rub 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.
2Meanwhile 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.
3Transfer 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.
4Slice roast and serve with pan sauce and roasted vegetables.
Tips
1
Add 1 tbsp (15 mL) fresh chives to pan gravy.
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Personal Note
Personal Note
