MAKE A ROAST

Roast beef is a Sunday-dinner staple. Season the roast with your favourite aromatics, then transfer to 450°F oven for 10 minutes for smaller roasts, or 19 minutes for larger ones. Reduce heat to 275°F and continue to roast, basting occasionally, until instant-read thermometer inserted in centre reads 140°F for medium-rare or your desired doneness is reached.

CLASSIC ROAST BEEF WITH GRAVY

Rub 1 kg beef sirloin tip oven roast all over with 2 tbsp olive oil; 3 cloves garlic, finely grated or pressed; 4 tsp minced fresh

thyme; ¾ tsp salt; and ¼ tsp pepper. Place on greased rack in roasting pan. Roast in 450°F oven until beginning to brown, about 10 minutes. Reduce heat to 275°F and roast, basting occasionally, until instant-read thermometer inserted in centre reads 140°F for medium-rare, about 1 hour. Transfer to cutting board; tent with foil. Let rest for 15 minutes before thinly slicing across the grain. While roast is resting, drain all but 2 tbsp fat from pan. Sprinkle in 2 tbsp

all-purpose flour; cook over medium-high heat, stirring, until golden, about 3 minutes. Stir in ⅓ cup dry red wine, scraping up browned bits with wooden spoon. Whisk in 2 cups sodium-reduced beef broth and ¼ tsp pepper; bring to boil over medium heat. Cook, whisking occasionally, until thickened, about 5 minutes. Strain through fine-mesh sieve; stir in ¼ cup finely chopped fresh parsley, 2 tsp Dijon mustard and any accumulated juices from cutting board. Serve with beef. Makes 8 servings. PER SERVING: about 238 cal, 28 g pro, 11 g total fat (4 g sat. fat), 2 g carb (trace dietary fibre, trace sugar), 65 mg chol, 431 mg sodium, 292 mg potassium. % RDI: 2% calcium, 24% iron, 2% vit A, 5% vit C, 5% folate.