Ingredients
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1 head garlic, roasted
1 tbsp chopped fresh rosemary leaves
1 tbsp chopped fresh thyme leaves
2 tbsp mustard
2 tbsp cranberry chutney
1 tsp olive oil
1 (5 lb) bottom round beef roast, at room temperature
None None Onion Gravy
2 tsp olive oil
1 cup sliced onion
1 tbsp tomato paste
1 tbsp flour
1 tbsp chopped fresh parsley leaves
1 1/2 cups beef broth
None None pearl onions and fresh herbs, to garnish
Preparation
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Preheat oven to 350\u00b0F. Mash together garlic, rosemary, thyme, mustard, chutney and olive oil. Season then roast for 1 hour 30 mins. Coat roast with seasoning mixture and roast until a thermometer inserted in the thickest part reads 140\u00b0F. Let rest for 15 mins before carving.
Meanwhile, for the onion gravy, heat 2 tsp oil in a saucepan over medium heat. Cook onion for 20-25 mins, or until light golden brown. If pan seems too dry, add a little water. Add tomato paste and flour. Cook for 1 min. Add parsley and beef broth. Simmer for 15 mins. Season.
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