Special dishes
Memory
I used to make this for my family every week—it was always a big hit.
Roast Beef
This is a traditional roast beef.
Interesting facts
This recipe was passed down to me from my aunt Délia who was a chef.
Servings
8 to 10
Prep time
25 minutes
Cooking time
2 hours
Ingredients
| Ingredients | Quantitites | |
|---|---|---|
| sirloin beef roast, about 2 kg (4.5 lbs) | 1 | |
| melted butter | 30 ml (2 tablespoons) | |
| flour | 15 ml (1 tablespoon) | |
| brown sugar | 15 ml (1 tablespoon) | |
| mustard powder | 15 ml (1 tablespoon) | |
| onions, cut into rings | 2 | |
| Bovril liquid beef bouillon | 60 ml (1/4 cup) | |
| water | 500 ml (2 cups) |
Directions
- Preheat the oven to 350 °F (180 °C).
- Place the roast in an oven-safe roasting pan.
- Brush the roast with the melted butter.
- In a small bowl, combine the flour, brown sugar and mustard powder.
- Sprinkle the roast with the flour mixture, making sure to cover all sides.
- Place the sliced onions on top of the roast. Bake for 30 minutes.
- In a bowl, combine the liquid beef bouillon and the water.
- After the first 30 minutes, baste the roast with the Bovril mixture and return to the oven for an additional 1 hour and 30 minutes.
- Remove from the oven, cover the roast with aluminium foil. Let stand 10 to 20 minutes before thinly slicing.
- Serve with the cooking liquid and the onions.