1 - Place roast, open face up in a roasting pan (face cut across the grain).
• Recommend removing any netting.
2 - Evenly sprinkle onion soup mix over the face up surface.
• If additional spices are used, sprinkle them sparingly before adding the onion soup mix.
3 - Place in oven on middle rack preheat to 200'C (400'F) and reduce heat to 150'C.
4 - Cook for 1 hour/kilogram (approx 20 min/lbs), and test near the end with meat thermometer, aiming for an internal temperature of 50'C (120'F).
5 - When the roast reached an internal temperature of 50'C (120'F), remove roast from oven and pan, and wrap roast in two layers of tin foil. Let stand for 10-15 minutes. This should lead to the roast being cooked to a medium-rare.
Gravy section (optional):
6 - While the roast sits, move the roasting pan to a burner and set for medium-high.
7 - Add 150 ml of water and beef soup powder and mix with the roast juices.
8 - Add cornstarch to a medium bowl and slowly stir in water until the cornstarch becomes a thin even paste.
9 - Slowly stir in the cornstarch until it is evenly mixed.
10 - When the roast is ready, carefully drain any juices into the gravy and stir in.
11 - Add any spices as desired and reduce heat and let thicken. Stir occasionally and be careful to make sure the gravy does not over thicken.
I don't recommend for round/French/king roasts (all round roasts). Like anything with spices, play around to find what you like.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (335g)|
|Recipe Makes: Servings|
|Calories from Fat: 324 (66%)|
|Amt Per Serving||% DV|
|Total Fat 36g||48 %|
|Saturated Fat 14.5g||72 %|
|Monounsaturated Fat 15.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 138.5mg||43 %|
|Sodium 125.5mg||4 %|
|Potassium 646.3mg||17 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 39.2g||56 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 491
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