Mediterranean Mini Beef Quick Roast

Name: Mediterranean Mini Beef Quick Roast
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
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

in All Recipes, Oven, Roast Beef Comfort Foods, Cook Once Eat Twice, Dinner Party

Mediterranean Mini Beef Quick Roast

Prep Time: 15
Cook Time: 60
Total Time: 115
Serving: 4

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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 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.
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.
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.