Classic Oven Roast Beef with Rosemary Cream Sauce

Roast beef is so simple (and impressive) for entertaining – just season (simply), oven-sear and slow-roast for best results. Use a meat thermometer to cook your roast to the doneness that you like the best – without overcooking it! Our time-test results are based on a roast that was about 8½-in (21 cm) long x 4½-in (11 cm) wide x 3½-in (9 cm) deep. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as oven and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.

Yields10 ServingsDifficultyBeginnerPrep Time10 minsCook Time3 hrs 45 minsTotal Time3 hrs 55 mins
Ingredients
 3 lb (1.5 kg) Beef Top Sirloin Oven Roast
 2 tbsp (30 mL) olive oil
 Salt and coarsely ground pepper
 1 head garlic
 Rosemary Cream Sauce
 1 tsp (5 mL) EACH olive oil and butter
 1 shallot, minced
 1 cup (250 mL) beef or chicken broth
 ¼ cup (60 mL) dry white wine
 ½ sprig fresh rosemary
 ¼ cup (60 mL) whipping cream
 Salt and pepper
Method
1

1. Rub roast all over with oil and salt and pepper to your taste.

2. Slice the top ½-inch (1 cm) off the whole head of garlic; place cut side up under rack in shallow roasting pan, if possible, or on top of rack. Place roast on rack; insert oven-safe meat thermometer into centre of roast. Oven-sear in preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast, uncovered, for about 3¼ hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). NOTE: See ‘AVERAGE ROAST COOKING TIMES’ chart below for timing estimates for all types and sizes of beef roasts.

3. Transfer roast to cutting board, cover with foil and let rest for 15 minutes before carving into thin slices. Set garlic aside.

4. Rosemary Cream Sauce: Meanwhile, drain off fat from pan drippings. Heat pan drippings in roasting pan over medium heat. Add olive oil and butter; add shallot and cook, stirring, for 1 to 2 minutes, until softened. Stir in broth and wine, scraping up any browned bits from pan. Bring to a boil; boil until liquid is reduced by half. Add rosemary and heat through. Stir in whipping cream; simmer, stirring, until desired consistency. Discard rosemary and season with salt and pepper.

5. Serve sliced roast with Rosemary Cream Sauce and roasted garlic cloves squeezed out from the whole roasted garlic.

Tip
2

To serve roast beef, carve across the grain into thin slices to optimize tenderness.

Nutrition
3

Per 1 cooked portion: about 240 Calories, 30g Protein, 12g Fat, 2g Carbohydrate, 270mg Sodium
Excellent Source of: Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium
Good Source of: Iron, Choline, Pantothenate, Phosphorus
Source of: Potassium, Thiamine, Magnesium
4.5g Saturated Fat, 0.3g Trans Fat, 0.8g Polyunsaturated Fat, 6g Monounsaturated Fat
Shopping List
4

1 head garlic
1 shallot
Fresh rosemary
4 lb (2 kg) Beef Top Sirloin Oven Roast
Olive oil
Salt
Pepper
Beef or chicken broth
Butter
Whipping cream
Dry white wine

 

Ingredients

Ingredients
 3 lb (1.5 kg) Beef Top Sirloin Oven Roast
 2 tbsp (30 mL) olive oil
 Salt and coarsely ground pepper
 1 head garlic
 Rosemary Cream Sauce
 1 tsp (5 mL) EACH olive oil and butter
 1 shallot, minced
 1 cup (250 mL) beef or chicken broth
 ¼ cup (60 mL) dry white wine
 ½ sprig fresh rosemary
 ¼ cup (60 mL) whipping cream
 Salt and pepper

Directions

Method
1

1. Rub roast all over with oil and salt and pepper to your taste.

2. Slice the top ½-inch (1 cm) off the whole head of garlic; place cut side up under rack in shallow roasting pan, if possible, or on top of rack. Place roast on rack; insert oven-safe meat thermometer into centre of roast. Oven-sear in preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast, uncovered, for about 3¼ hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). NOTE: See ‘AVERAGE ROAST COOKING TIMES’ chart below for timing estimates for all types and sizes of beef roasts.

3. Transfer roast to cutting board, cover with foil and let rest for 15 minutes before carving into thin slices. Set garlic aside.

4. Rosemary Cream Sauce: Meanwhile, drain off fat from pan drippings. Heat pan drippings in roasting pan over medium heat. Add olive oil and butter; add shallot and cook, stirring, for 1 to 2 minutes, until softened. Stir in broth and wine, scraping up any browned bits from pan. Bring to a boil; boil until liquid is reduced by half. Add rosemary and heat through. Stir in whipping cream; simmer, stirring, until desired consistency. Discard rosemary and season with salt and pepper.

5. Serve sliced roast with Rosemary Cream Sauce and roasted garlic cloves squeezed out from the whole roasted garlic.

Tip
2

To serve roast beef, carve across the grain into thin slices to optimize tenderness.

Nutrition
3

Per 1 cooked portion: about 240 Calories, 30g Protein, 12g Fat, 2g Carbohydrate, 270mg Sodium
Excellent Source of: Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium
Good Source of: Iron, Choline, Pantothenate, Phosphorus
Source of: Potassium, Thiamine, Magnesium
4.5g Saturated Fat, 0.3g Trans Fat, 0.8g Polyunsaturated Fat, 6g Monounsaturated Fat
Shopping List
4

1 head garlic
1 shallot
Fresh rosemary
4 lb (2 kg) Beef Top Sirloin Oven Roast
Olive oil
Salt
Pepper
Beef or chicken broth
Butter
Whipping cream
Dry white wine

Classic Oven Roast Beef with Rosemary Cream Sauce