Roast Beef

Roast Beef
  • 4 servings
  • 0:30 Preparation
  • 1:30 Cooking
  • 2:00 Total Time


Add all
  • 1 Tbsp.
    (15 mL)


  • 1 Tbsp.
    (15 mL)

    canola oil

  • 1

    onion, cut into slices

  • 2 lb
    (900 g)

    side round roast

  • 2


  • 2


  • 1 cup
    (250 mL)

    beef consommé

  • 1 Tbsp.
    (15 mL)

    powdered mustard

  • 2 Tbsp.
    (30 mL)



Preheat the oven to 180*C/350*F.

In a roasting pan, sauté the onion in butter and oil.

Put the beef in the centre of the roasting pan and sear it on all sides. Remove from the heat.

Add the beef consommé, rosemary and oregano.

In a glass bowl, mix the powdered mustard and the flour. Sprinkle on the roast.

Continue the cooking in the oven at 180*C/350*F for about 20 minutes (calculate 20 minutes/kg or 10 minutes/lb.).

Half way through the cooking, insert a meat thermometer in the thickest part. For medium doneness, the thermometer should read 60*-65*C/130*-140*F.

Baste during the cooking and, if necessary, add beef consommé.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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