Red meat is one of the best sources of iron. Iron-rich foods are needed to help prevent iron-deficiency anemia, which is one of the most common nutrient deficiencies among Canadian women. Cooking the roast on a bed of sliced onions infuses the gravy with their sweet flavour.
- Portion size 12 servings
- Credits : © CanadianLiving.com
Ingredients
Method
With sharp tip of knife, cut about 40 slits all over roast. Stuff each with garlic sliver. In small bowl, whisk together mayonnaise, horseradish, sage, salt and pepper; brush all over roast.
Place onions in centre of roasting pan; place roast on onions. Roast in 325°F (160°C) oven until thermometer registers 160°F (70°C) for medium, about 2 hours. Transfer to cutting board and tent with foil; let stand for 10 minutes before carving.
Skim fat from pan juices. Pour in beef stock and Worcestershire sauce; bring to boil, stirring and scraping up brown bits. Whisk cornstarch with 1 tbsp (15 mL) water; whisk into pan and cook, whisking, until thickened and glossy, about 2 minutes. Strain and serve with beef.
Serve with: Roasted sweet potatoes and brussels sprouts or broccoflower.
Nutritional facts <b>Per each of 12 servings:</b> about
- Sodium 239 mg
- Protein 21 g
- Calories 164.0
- Total fat 7 g
- Cholesterol 53 mg
- Saturated fat 3 g
- Total carbohydrate 2 g
%RDI
- Iron 16.0
- Folate 4.0
- Calcium 2.0
