Prep 20 mins
Cook 40 mins
- 1 1⁄2 lbs top round roast
- 1⁄2 cup dry red wine
- 2 tablespoons hoisin sauce
- 2 cloves garlic, minced or pressed
- 1⁄2 teaspoon ground coriander
- 2 1⁄4 cups beef broth
- 1 1⁄2 cups couscous
- 1 frozen tiny peas, thawed
- 1⁄4 cup sliced green onion
- Place beef in an 8- by 12-inch roasting pan.
- In a small bowl, mix wine, hoisin sauce, garlic, and coriander; brush evenly over beef.
- Roast in a 425 degree oven until a meat thermometer inserted in thickest part of roast registers 135 degrees for rare (about 35 minutes; after 25 minutes, check temperature every 5 minutes).
- During roasting, brush beef 4 times with wine mixture.
- If pan drippings begin to burn, add 4 to 6 tablespoons water to pan and stir to loosen browned bits.
- Transfer beef to a board and cover loosely.
- Combine any remaining wine mixture and all the pan juices, then measure; add enough broth to make 2 1/2 cups total.
- Pour broth mixture into roasting pan; bring to a boil stirring to loosen browned bits.
- Add couscous; return to a boil, stirring.
- Remove pan from heat, cover tightly with foil, and let stand until liquid is absorbed (about 5 minutes).
- Stir in peas, onions, and any juices that have accumulated around beef.
An excellent oriental spin to the traditional American Roast Beef. The gravy had a very rich beef flavor without the weight of those extra ingredients of traditional recipes. (Had to taste it prior to adding the couscous.) Thank you for posting the recipe. Another recommendation from the Country Chef!