Garlic-Crusted Roast Beef with Green Beans & Mushrooms

Prep time: 10min
Total time: 60min
Serves: 8
2 lb
cross-rib roast
1 kg
2 tbsp
olive oil, divided
30 mL
3 cloves
garlic, minced
1 tbsp
crushed peppercorns
15 mL
1 tsp
salt, divided
5 mL
1/2 lb
cremini mushrooms, halved or quartered
250 g
1/2 lb
green beans, trimmed
250 g
1 tbsp
all-purpose flour
15 mL
3/4 cup
reduced sodium beef broth
175 mL
1 tbsp
Worcestershire sauce
15 mL
Per serving (1/8 of the recipe):
calories
250
fat
10 g
saturated fat
3 g
carbs
5 g
sugar
2 g
protein
34 g
cholestrol
80 mg
fibre
1 g
sodium
430 mg

Directions

  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.