Prep Time : 00h 20
Cooking Time : 01h 10
Servings Number : 6 - 8 people
Beef roast with a spring twist - maple syrup in a glaze - is there anything more Canadian spring than maple syrup? Combined with our AAA sirloin beef roast and some root veggies, this is a perfect dish for dinner!
Ingredients
- 1 tbsp ButcherBox.ca 100% Grass Fed Organic butter, sea salted
- 1 (3 lb) ButcherBox.ca AAA Sirloin Beef Roast
- 1 tsp (or to taste) salt, divided
- 1 tsp (or to taste) pepper, divided
- 1 lb large carrots, peeled and cut diagonally in to chunks
- 1 lb parsnip, peeled and cut diagonally in to chunks
- 1/2 cup maple syrup (real maple syrup is best)
- 3 tbsp dry white wine
- 3 tbsp Dijon mustard
Method
- Preheat oven to 450 F. Ensure roast is at room temperature.
- Combine approximately 3/4 tsp salt and 1/4 tsp black pepper, sprinkle over roast, place on rack in roasting pan - make sure the fat side is up.
- Add carrots and parsnips, roast for about 20 minutes.
- While roasting, combine maple syrup, wine, Dijon, butter, remaining salt and pepper in a sauce pan over medium heat - stir to blend well.
- Bring to a boil, reduce heat to low and simmer until thickened, about 10 minutes, stirring as needed.
- Reduce oven temp to about 350 F without opening door right away.
- Continue to cook 35 - 40 minutes - or until meat thermometer inserted into thickest part of roast registers 140F (for medium rare, 150 F for medium).
- Begin basting roast with maple syrup glaze through last 15 - 20 minutes of cook time.
- Remove from oven, tent with aluminum foil and let it rest for about 10 minutes before serving.