Maple-Glazed Roast Beef

"This is a recipe I got from Woman's World magazine. It sounds easy and tasty on these cold Autumn nights."
 
Download
photo by Darkhunter photo by Darkhunter
photo by Darkhunter
Ready In:
1hr 30mins
Ingredients:
10
Serves:
12
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 450 degrees.
  • Combine 3/4 tsp.
  • salt and 1/4 tsp.
  • pepper; sprinkle over roast.
  • Place beef in roasting pan.
  • Add carrots and parsnips; roast 20 minutes.
  • Meanwhile in pot over medium heat combine syrup, wine, mustard, butter and remaining salt and pepper.
  • Bring to boil.
  • Reduce heat to simmer; cook until thickened about 10 minutes.
  • Reduce oven temperature to 350 degrees.
  • Cook roast until meat thermometer inserted in thickest part of beef registers 140 degrees for medium-rare, 35-40 minutes, brushing roast with glaze during last 15 minutes of cooking time.
  • Let stand 10 minutes before slicing.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Made this for Fall PAC 2011, entertaining my Father, Grandmother and Stepmother. We evened out the rating to 4 stars, as one gave 4.7 stars and the others varied - 4 stars evened it all out. All really enjoyed. We might start glasing a little earlier though, to increase the flavour. Overall a simple (which we love) and very tasty dish. Thanks Psycho :)
     
  2. What a great, solid meal. This was one of the best roasts I have made, in terms of doneness. A beautiful medium rare! I did have to make a few changes due to the unavailibilty of ingredients. No parsnips, so subbed rutabaga. Had a couple of leeks left over from another dish, so added those. Delicious. Thnx for sharing your recipe, Kim. Made for PAC Fall 2009.
     
  3. This is very, very good on a cold fall night. I made it without the mustard and my family loved it all the same.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes