Roast Beef with Sun Dried Tomato Sauce

Roast Beef with Sun Dried Tomato Sauce

Beef roasts are easy to prepare and they practically cook themselves. Visit our Cooking Lessons to learn more and see more recipes.

15 Minutes

RatingDifficultyBeginner

ShareTweetSaveShare

Roast Beef with Sun Dried Tomato Sauce

Yields1 Serving
Prep Time15 minsCook Time2 hrsTotal Time2 hrs 15 mins

 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

1

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.

2

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.

3

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.

4

Makes 12 servings

Ingredients

 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

Directions

1

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.

2

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.

3

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.

4

Makes 12 servings

Roast Beef with Sun Dried Tomato Sauce
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply