Rush-Hour Roast Beef Dinner

Mini Beef Quick Roasts are beef roasts cut to weigh 1 lb (500 g) or less – just the right size for small families. This Rush-Hour Roast Beef dinner recipe gets a nutritious meal on the table quickly.

RatingDifficultyBeginner

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Yields4 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr

 1 lb (500 g) Beef Quick Roast (Eye of Round, Inside Round or Sirloin Tip)
 1 tsp (15 mL) Onion Roasted Garlic soup mix
 4 cup (1 L) root vegetables (parsnip, sweet potato or onion), cut into 1/2-inch (1 cm) chunks
 Salt and pepper

1

Rub roast all over with soup mix. Insert meat thermometer lengthwise into centre of roast so that shaft is not visible. Place into shallow ovenproof pan, on bed of root vegetables that have been coated lightly with cooking spray and seasoned.

2

Cook uncovered, in 350°F (180°C) oven for 50 to 60 minutes until thermometer reads 155°F (68°C) for medium.

3

Remove roast to cutting board; tent with foil for 5 minutes to allow temperature to rise 5°F (3°C). Cut into thin slices across the grain and serve with the roasted vegetables.

Ingredients

 1 lb (500 g) Beef Quick Roast (Eye of Round, Inside Round or Sirloin Tip)
 1 tsp (15 mL) Onion Roasted Garlic soup mix
 4 cup (1 L) root vegetables (parsnip, sweet potato or onion), cut into 1/2-inch (1 cm) chunks
 Salt and pepper

Directions

1

Rub roast all over with soup mix. Insert meat thermometer lengthwise into centre of roast so that shaft is not visible. Place into shallow ovenproof pan, on bed of root vegetables that have been coated lightly with cooking spray and seasoned.

2

Cook uncovered, in 350°F (180°C) oven for 50 to 60 minutes until thermometer reads 155°F (68°C) for medium.

3

Remove roast to cutting board; tent with foil for 5 minutes to allow temperature to rise 5°F (3°C). Cut into thin slices across the grain and serve with the roasted vegetables.

Rush-Hour Roast Beef Dinner
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