Garlic-Crusted Roast Beef with Green Beans & Mushrooms

8
Easy
Dinner

Characteristics

Nutritional Facts Per Serving

250
Calories
34 g
Protein
5 g
Carbs
1 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 250
  • Lipides 10 g
    • Saturated fat  3 g
  • Cholesterol 80 mg
  • Sodium  430 mg
  • Carbs 5 g
    • fiber  1 g
    • Sugar  2 g
  • Protein 34 g

Ingredients

  • 2 lb (1 kg) cross-rib roast
  • 2 tbsp (30 mL) olive oil, divided
  • 3 cloves garlic, minced
  • 1 tbsp (15 mL) crushed peppercorns
  • 1 tsp (5 mL) salt, divided
  • 1/2 lb (250 g) cremini mushrooms, halved or quartered
  • 1/2 lb (250 g) green beans, trimmed
  • 1 tbsp (15 mL) all-purpose flour
  • 3/4 cup (175 mL) reduced sodium beef broth
  • 1 tbsp (15 mL) Worcestershire sauce

Method

  1. Rub roast with half the oil. Coat with garlic, crushed peppercorns and 3/4 tsp (4 mL) salt. Place in small roasting pan. Roast in preheated 425°F (220°C) oven for 40 to 45 min. for medium-rare, or until an instant-read thermometer registers 145°F (63°C), when inserted into the thickest portion of the meat.
  2. Meanwhile toss green beans and mushrooms with remaining oil and salt. Arrange in single layer on parchment paper-lined baking sheet. Roast 10 to 12 min., or until vegetables are tender-crisp.
  3. Transfer roast to cutting board. Let rest for 10 min. Meanwhile, heat drippings in roasting pan over medium-high heat on stove. Whisk 1/3 cup (75 mL) beef broth with flour until smooth. Whisk in remaining broth, 1/2 cup (125 mL) water and Worcestershire sauce. Gradually stir mixture into pan, scraping browned bits in pan bottom to blend into sauce. Bring to a boil 8 to 10 min., or until thickened. Strain sauce.
  4. Slice roast and serve with pan sauce and roasted vegetables.
Tip:
Add 1 tbsp (15 mL) fresh chives to pan gravy.

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