This Petite Tender has all the flavours we love about a warming bowl of spiced nuts, but in a juicy, tender roast. Pro Tip: peeling cipollini onions can be tricky because of their size and delicate skin. To make it easier, blanch them for 30 seconds in boiling water, then submerge in an ice bath to cool and the skins will slip right off!
Ingredients
Fingerlings and Cipollini Onions
1½ lb (750 g) fingerling potatoes, cut in half lengthwise
1 lb (500 g) cipollini onions, peeled
2 tbsp (30 mL) canola or sunflower oil
Salt and pepper
2 tbsp (30 mL) balsamic vinegar
Beef
¾ cup (175 mL) pecans
2 sprigs fresh rosemary, leaves finely chopped
1 tsp (5 mL) grated orange zest
¼ tsp (1 mL) EACH ground cinnamon, cloves and nutmeg
Salt and pepper
1 Beef Shoulder Clod Petite Tender Oven Roast, about 1 lb (500 g)
1 tbsp (15 mL) canola or sunflower oil
2 tbsp (30 mL) maple syrup
1 tbsp (15 mL) fancy molasses
Orange slices
Fresh rosemary sprigs
Directions
1. Fingerlings and Cipollini Onions: Combine potatoes, onions and oil in a large bowl; toss to coat. Season with salt and pepper to taste. Place on a parchment paper-lined baking sheet, arranging the potatoes with cut sides down.
2. Roast in preheated 425°F oven for 40 to 45 minutes, flipping potatoes and onions halfway and drizzling with balsamic vinegar about 5 minutes before the end of cooking, until lightly browned and tender. Cover to keep warm; set aside. Reduce oven to 275°F.
3. Beef: Meanwhile, pulse pecans in a food processor until chopped into coarse crumbs. Add rosemary, orange zest, cinnamon, cloves, nutmeg; season with salt and pepper to taste. Pulse to incorporate. Pour onto a plate; set aside.
4. Pat beef dry with paper towel. Season all over with salt and pepper to your taste. Heat oil over medium-high heat in a heavy, ovenproof skillet; brown beef, turning with tongs, for about 8 minutes or until browned all over. Transfer to a clean plate (reserve skillet).
5. Whisk together maple syrup and molasses in a small bowl; brush all over the roast. Roll the roast in the spiced nut mixture, pressing to coat. Discard any excess nut mixture.
6. Insert oven-safe meat thermometer lengthwise into centre of roast and place a small rack in the skillet. Place roast on rack.
7. Roast in preheated 275°F oven, uncovered, for 30 to 45 minutes, removing from oven when 5°F (3°C) below desired doneness (145°F/63°C) for medium-rare, or 160°F/71°C for medium or 170°F/77°C for well-done). Transfer to a cutting board, cover loosely with foil and let rest for 15 minutes.
8. Thinly slice roast across the grain. Arrange on a large serving platter surrounded by Fingerlings and Cipollini Onions. Garnish with sliced oranges and sprigs of rosemary.