Beef roasts are easy to prepare and they practically cook themselves. Visit our Cooking Lessons to learn more and see more recipes.
Prep: 15 mins
Cook: 2 hrs
3 lb (1.5 kg) Beef Oven Roast (e.g. Eye of Round, Sirloin Tip or Inside Round)
¼ cup (50 mL) Worcestershire sauce
1 tsp (5 mL) steak seasoning
½ tsp (2 mL) dried oregano
1 tbsp (15 mL) cornstarch
2 cups (500 mL) sodium reduced beef broth
½ cup (125 mL) slivered sun-dried tomatoes
Brush roast all over with 1 tbsp (15 mL) Worcestershire sauce. Combine steak seasoning and oregano; rub all over roast. Place fat side up, on rack in shallow roasting pan. Insert meat thermometer into centre of roast.
Place roast uncovered in preheated 450°F (230°C) oven for 10 minutes. Reduce heat to 275°F (140°C) until thermometer reads 145°F(63°C)for medium-rare, about 1-3/4 hours. Remove roast to cutting board, tent with foil for about 15 minutes.
Meanwhile, gradually stir 1 tbsp (15 mL) cold water into cornstarch; set aside. Heat pan drippings over medium-high heat; gradually stir in broth, scraping up any browned bits from bottom of pan. Add tomatoes and remaining Worcestershire sauce. Gradually stir in cornstarch mixture; bring to boil and stir until thickened.
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