Garlic-Crusted Roast Beef with Green Beans & Mushrooms

  • Prep Time: 10 min
  • 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.

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Nutrition Facts

  • Per serving (1/8 of the recipe)
  • Calories 250
  • Protein 34 g
  • Total fat 10 g
  • Sat fat 3 g
  • Cholesterol 80 mg
  • Carbohydrates 5 g
  • Fibre 1 g
  • Sugar 2 g
  • Sodium 430 mg