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Roast Beef with Orange and Thyme

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Roast Beef with Orange and Thyme
  • Prep Time 15 min
  • Total Time 2 hr 0 min
  • Servings 8
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Ingredients

1
boneless beef sirloin tip roast (2 to 2 1/2 lb)
1/2
cup orange marmalade
1
tablespoon olive or vegetable oil
2
teaspoons Sriracha sauce
1
tablespoon dried thyme leaves
1 1/2
teaspoons Kosher (coarse) salt
1/2
teaspoon coarsely ground pepper
8
small (2 inch) red potatoes (about 1 1/2 lb), cut in half crosswise
1
lb fresh asparagus spears, ends trimmed

Directions

  • 1 Heat oven to 325°F. Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray. Place beef in pan. In small bowl, mix marmalade, oil and Sriracha sauce; set aside 3 tablespoons for glazing vegetables. Generously brush some of the remaining marmalade mixture over beef. Reserve remaining mixture.
  • 2 Roast beef uncovered 40 minutes, brushing beef occasionally with reserved marmalade mixture. Meanwhile, in another small bowl or cup, mix thyme, salt and pepper. Sprinkle top and sides of beef with 2 teaspoons of the thyme mixture. Place potatoes around beef. Generously brush potatoes with some of the 3 tablespoon marmalade mixture; sprinkle with half of the remaining thyme mixture.
  • 3 Roast 45 to 55 minutes longer or until meat thermometer inserted in thickest part of beef reads 135°F. Place beef on cutting board; cover loosely with foil. Let stand about 10 minutes or until thermometer reads 145°F for medium-rare doneness. (Roast to 160°F for medium doneness.)
  • 4 Increase oven temperature to 425°F. Arrange asparagus in single layer in pan with potatoes. Brush asparagus with the rest of the 3 tablespoon marmalade mixture; sprinkle with remaining thyme mixture. Roast 7 to 10 minutes or until asparagus is crisp-tender.
  • 5 To serve, cut beef across grain into thin slices; arrange on serving platter. Add potatoes and asparagus to platter. Spoon pan drippings over beef.
Tips  

Substitute cherry preserves for the orange marmalade.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
50
)
Daily Value
Total Fat
6g
9%
(
Saturated Fat
1 1/2g
8%
,
Trans Fat
0g
)
Cholesterol
70mg
24%
Sodium
290mg
12%
Potassium
770mg
22%
Total Carbohydrate
31g
10%
(
Dietary Fiber
3g
12%
,
Sugars
12g
)
Protein
32g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
30%
30%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 2 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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