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INGREDIENTS
| 3 lbs |
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1.5 kg |
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Inside Round, Outside Round, Eye of Round, Sirloin Tip or Rump Oven Roast |
| 2 tbsp |
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30 mL |
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EACH olive oil and minced garlic (6 - 8 cloves) |
| 2 tsp |
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10 mL |
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EACH basil, thyme and marjoram |
PREPARATION TIME: 10 minutes
COOKING TIME: 1 3/4 hours
DIRECTIONS
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Preheat oven to 500°F (260°C). Add water to roasting pan to a depth of ½ inch (1.2 cm). Place roast, fat side up, on a rack suspended over the water in the roasting pan. Mix oil, garlic and herbs and pat onto roast on all sides except bottom. Insert meat thermometer into centre of roast. Place uncovered roast in 500°F (260°C) oven for 30 minutes. Do not open oven door. Reduce heat to 275°F (140°C) and cook for about another 75 minutes for medium doneness (remove from oven when internal temperature reaches 155°F/68°C).
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NUMBER OF SERVINGS: 10 - 12 SERVINGS
NUTRITION INFORMATION PER SERVING
| 208 Calories |
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9.4 g Fat |
| 29 g Protein |
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1 g Carbohydrates |
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