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GARLIC LOVER’S AMERICA’S BEEF ROAST
Total preparation and cooking time: 1-3/4 hours to 2-1/2 hours
1 boneless beef chuck eye (America’s Beef Roast) roast, tied if desired (3 to 4 pounds)
Seasoning:
2 teaspoons chopped fresh thyme
2 teaspoons freshly grated lemon peel
3 cloves garlic, minced
1 teaspoon cracked black pepper
Roasted Garlic Sauce:
1 head garlic
1-1/2 teaspoons olive oil, divided
2 medium shallots, unpeeled, stem and root ends trimmed
2 tablespoons dry sherry
1 cup ready-to-serve beef broth
3/4 cup heavy cream
1. Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
2. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Cut about 1/4 inch off top of garlic head, exposing cloves. Remove outer papery skin, leaving head intact. Place in center of 12-inch square heavy-duty aluminum foil; drizzle with 1 teaspoon oil. Bring two opposite sides of foil over garlic; seal with double fold. Fold in open ends to seal.Place alongside roast in pan. Place shallots along side of roast and drizzle with remaining 1/2 teaspoon oil. Roast beef in 350°F oven 1-1/4 to 1-3/4 hours for medium rare; 1-3/4 to 2-1/4 hours for medium doneness. Roast garlic and shallots 45 to 60 minutes or until very soft and golden brown; set aside.
3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
4. Meanwhile prepare Roasted Garlic Sauce. Squeeze garlic cloves from skins into small bowl; mash with back of spoon. Peel and chop shallots; place in bowl with garlic. Bring sherry to a boil in medium saucepan; cook 1 to 2 minutes or until reduced by half. Add garlic, shallots and beef broth. Bring to a boil; cook 4 minutes or until reduced to 1 cup. Add cream; reduce heat and bring to a gentle boil. Continue cooking 8 to 9 minutes or until sauce is slightly thickened and reduced to 1-1/4 cups, stirring occasionally.
5. Carve roast into thin slices. Serve with Roasted Garlic Sauce.
Makes 10 to 12 servings.
This recipe is an excellent/good source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
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