I used to make this for my family every week—it was always a big hit.
This is a traditional roast beef.
This recipe was passed down to me from my aunt Délia who was a chef.
8 to 10
|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)|
- 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.