Recipe | Rush-Hour Roast Beef Dinner

RUSH-HOUR ROAST BEEF DINNER

New Quick Roasts are beef roasts cut to weigh 1 lb (500 g) or less – just the right size for small families.

INGREDIENTS

1 lb	500 g	Beef Quick Roast (Eye of Round, Inside Round or Sirloin Tip)
1 tbsp	15 mL	Onion Roasted Garlic soup mix
4 cups	1 L	root vegetables (parsnip, sweet potato or onion), cut into 1/2

PREPARATION TIME: 10 min
COOKING TIME: 50-60 min

DIRECTIONS

1. Remove netting from roast; rub with soup mix.

2. Insert meat thermometer lengthwise into centre of roast so that shaft is not visible. Place into shallow ovenproof pan, on bed of root vegetables that have been coated lightly with cooking spray and seasoned.

3. Cook, uncovered, in 350°F (180°C) oven for 50-60 min until thermometer reads 155°F (68°C) for medium.

4. Remove roast to cutting board; tent with foil for 5 min to allow temperature to rise 5°F (3°C). Cut into thin slices across the grain and serve with the roasted vegetables.

NUMBER OF SERVINGS: 4 SERVINGS

NUTRITION INFORMATION PER SERVING

245 Calories 6 g Fat

24 g Protein 24 g Carbohydrates

A good source of Iron (16 % RDI) and an excellent source of Zinc (42 % RDI)

Click here to visit Beef Information Centre's official website.