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INGREDIENTS
| 1/2 |
|
1/2 |
|
Spanish onion, sliced |
| 1 cup |
|
250 mL |
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thawed mini carrots |
| 1 tbsp |
|
15 mL |
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melted butter |
| ½ tsp |
|
2 mL |
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dried thyme |
| ¼ tsp |
|
1 mL |
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salt |
| 1 tsp |
|
5 mL |
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Herbes de Provence, crumbled |
| 1 |
|
1 |
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clove garlic (minced) |
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Salt and pepper to taste |
| 1 lb |
|
500 g |
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Beef Quick Roast |
| 1 |
|
1 |
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can (10 oz/284 mL) undiluted beef broth |
| 4 |
|
4 |
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sun-dried tomatoes, soaked and chopped |
| 1 tbsp |
|
15 mL |
|
EACH: cornstarch and cold water |
PREPARATION TIME: 10 minutes
COOKING TIME: 1 hour
DIRECTIONS
Toss sliced onion and carrots with butter, thyme and salt. Scatter over the bottom of a small roasting pan. Combine Herbes de Provence, garlic and salt and pepper and rub over surface of the Quick Roast. Place roast on top of the vegetables and cook, uncovered, in a 350°F (180°C) oven for 50 to 60 minutes (until a meat thermometer reads 155°F/68°C for medium doneness).
Remove vegetables and roast from pan, placing roast onto a cutting board. Tent roast with foil while making the sauce. During this brief resting phase the juices will settle and the roast will become firmer and easier to carve.
Sauce:
Stir beef broth into pan drippings; add tomatoes. Bring to boil over medium heat, stirring up an browned bits from the pan. Combine cornstarch and water into smooth paste and gradually stir into hot broth. Heat and stir until thickened.
Carve roast into thin slices across the grain and serve with sauce.
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NUMBER OF SERVINGS: 3 to 4 SERVINGS
TIP
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Weighing about a pound (500 grams), quick roasts cook in an hour and are perfect for singles, couples or small families.
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