Mediterranean Roast Beef with Roasted Carrots

Fragrant herbs and garlic season the Top Sirloin and vegetables as they slow roast in the oven. The sun-dried tomato sauce adds that finishing touch for a taste of the Mediterranean. Use a meat thermometer to cook your roast to the doneness that you like the best – without overcooking it! 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.

Yields6 ServingsDifficultyBeginnerPrep Time15 minsCook Time2 hrs 15 minsTotal Time2 hrs 30 mins
Ingredients
 1 red onion, sliced
 2 cups (500 mL) mini carrots
 2 tbsp (30 mL) melted butter
 1 tsp (5 mL) dried thyme
 Salt
 2 tsp (10 mL) herbes de Provence seasoning, crumbled
 2 cloves garlic, minced
 Fresh ground pepper
 2 lb (1 kg) Beef Top Sirloin Oven Roast
 2 cups (500 mL) reduced-sodium beef broth
 8 dry-packed sun-dried tomatoes, soaked and chopped
 2 tbsp (30 mL) cornstarch mixed with 2 tbsp (30 mL) cold water
Method
1

1. Toss sliced onion and carrots with butter, thyme and ½ tsp (2 mL) salt in a shallow roasting pan. Combine herbes de Provence, garlic and salt and pepper to your taste in a small bowl and rub all over roast.

2. Place roast on top of vegetables in roasting pan. 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 1¾ to 2¼ 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. Transfer vegetables to a serving dish and keep warm.

4. 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. Boil until liquid is slightly reduced. Gradually whisk cornstarch mixture into simmering broth; cook, whisking, for about 3 minutes or until sauce is thickened.

5. Carve roast across the grain into thin slices and serve with sauce and vegetables.

Tip
2

When buying a beef oven roast, buy 12 oz (375 g) beef per person for bone-in-roasts or for boneless roasts, buy 6 to 8 oz (175 to 250 g) beef per person.

Nutrition
3

Per 1 cooked portion: about 270 Calories, 34g Protein, 11g Fat, 8g Carbohydrate, 410mg Sodium
Excellent Source of: Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenate, Zinc, Selenium
Good Source of: Iron, Thiamine, Choline, Phosphorus
Source of: Potassium, Vitamin C, Folate, Magnesium
Contains: Fibre
5g Saturated Fat, 0.4g Trans Fat, 0.6g Polyunsaturated Fat, 4.5g Monounsaturated Fat
Shopping List
4

1 red onion
Mini carrots
Garlic
Dry-packed sun-dried tomatoes
2 lb (1 kg) Beef Top Sirloin Oven Roast
Reduced-sodium beef broth
Dried thyme
Herbes de Provence seasoning
Salt
Fresh ground pepper
Cornstarch
Butter

 

Ingredients

Ingredients
 1 red onion, sliced
 2 cups (500 mL) mini carrots
 2 tbsp (30 mL) melted butter
 1 tsp (5 mL) dried thyme
 Salt
 2 tsp (10 mL) herbes de Provence seasoning, crumbled
 2 cloves garlic, minced
 Fresh ground pepper
 2 lb (1 kg) Beef Top Sirloin Oven Roast
 2 cups (500 mL) reduced-sodium beef broth
 8 dry-packed sun-dried tomatoes, soaked and chopped
 2 tbsp (30 mL) cornstarch mixed with 2 tbsp (30 mL) cold water

Directions

Method
1

1. Toss sliced onion and carrots with butter, thyme and ½ tsp (2 mL) salt in a shallow roasting pan. Combine herbes de Provence, garlic and salt and pepper to your taste in a small bowl and rub all over roast.

2. Place roast on top of vegetables in roasting pan. 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 1¾ to 2¼ 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. Transfer vegetables to a serving dish and keep warm.

4. 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. Boil until liquid is slightly reduced. Gradually whisk cornstarch mixture into simmering broth; cook, whisking, for about 3 minutes or until sauce is thickened.

5. Carve roast across the grain into thin slices and serve with sauce and vegetables.

Tip
2

When buying a beef oven roast, buy 12 oz (375 g) beef per person for bone-in-roasts or for boneless roasts, buy 6 to 8 oz (175 to 250 g) beef per person.

Nutrition
3

Per 1 cooked portion: about 270 Calories, 34g Protein, 11g Fat, 8g Carbohydrate, 410mg Sodium
Excellent Source of: Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenate, Zinc, Selenium
Good Source of: Iron, Thiamine, Choline, Phosphorus
Source of: Potassium, Vitamin C, Folate, Magnesium
Contains: Fibre
5g Saturated Fat, 0.4g Trans Fat, 0.6g Polyunsaturated Fat, 4.5g Monounsaturated Fat
Shopping List
4

1 red onion
Mini carrots
Garlic
Dry-packed sun-dried tomatoes
2 lb (1 kg) Beef Top Sirloin Oven Roast
Reduced-sodium beef broth
Dried thyme
Herbes de Provence seasoning
Salt
Fresh ground pepper
Cornstarch
Butter

Mediterranean Roast Beef with Roasted Carrots