Mediterranean Mini Beef Quick Roast

Mediterranean Mini Beef Quick Roast

Mini Beef Quick Roasts are beef roasts that are cut to weigh approximately 1 lb (500 g). These mini roasts work well for weeknight schedules and are sized just right for small families. Mini Beef Quick Roasts cook to medium in under an hour. The Quick Roast shape helps it cook to perfection, better than just a regular small-sized roast. This recipe is the perfect solution to weeknight meal dilemmas.

15 Minutes

RatingDifficultyIntermediate

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Mediterranean Mini Beef Quick Roast

Yields1 Serving
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

 ½ Spanish onion, sliced
 1 cup (250 mL) mini carrots
 1 tbsp (15 mL) melted butter
 ½ tsp (2 mL) dried thyme
 ¼ tsp (1 mL) salt
 1 tsp (5 mL) Herbes de Provence, crumbled
 1 clove garlic (minced)
  Salt and pepper to taste
 1 lb (500 g) Beef Mini Quick Roast
 1 can (10 oz/284 mL) undiluted beef broth
 4 sun-dried tomatoes, soaked and chopped
 1 tbsp (15 mL) EACH: cornstarch and cold water

1

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 Mini Quick Roast. Place roast on top of the vegetables and insert oven-proof meat thermometer lengthwise into centre of roast so shaft is not visible.

2

Cook, uncovered, in a 350°F (180°C) oven for 50 to 60 minutes or until thermometer reads 155°F (68°C) for medium doneness. Remove roast and vegetables from pan, placing roast onto cutting board. Cover roast with foil while making the sauce. Keep vegetables warm.

3

Meanwhile, stir broth into roasting pan drippings over medium heat. Stir in tomatoes and bring to boil, stirring up any browned bits from the pan. Mix water into cornstarch; gradually stir into simmering broth. Heat and stir until thickened. Carve roast into thin slices across the grain and serve with sauce.

4

Makes 3-4 servings

Ingredients

 ½ Spanish onion, sliced
 1 cup (250 mL) mini carrots
 1 tbsp (15 mL) melted butter
 ½ tsp (2 mL) dried thyme
 ¼ tsp (1 mL) salt
 1 tsp (5 mL) Herbes de Provence, crumbled
 1 clove garlic (minced)
  Salt and pepper to taste
 1 lb (500 g) Beef Mini Quick Roast
 1 can (10 oz/284 mL) undiluted beef broth
 4 sun-dried tomatoes, soaked and chopped
 1 tbsp (15 mL) EACH: cornstarch and cold water

Directions

1

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 Mini Quick Roast. Place roast on top of the vegetables and insert oven-proof meat thermometer lengthwise into centre of roast so shaft is not visible.

2

Cook, uncovered, in a 350°F (180°C) oven for 50 to 60 minutes or until thermometer reads 155°F (68°C) for medium doneness. Remove roast and vegetables from pan, placing roast onto cutting board. Cover roast with foil while making the sauce. Keep vegetables warm.

3

Meanwhile, stir broth into roasting pan drippings over medium heat. Stir in tomatoes and bring to boil, stirring up any browned bits from the pan. Mix water into cornstarch; gradually stir into simmering broth. Heat and stir until thickened. Carve roast into thin slices across the grain and serve with sauce.

4

Makes 3-4 servings

Mediterranean Mini Beef Quick Roast
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