Garlic-Rubbed Oven Roast with Pale Ale Gravy

English pale ales are generally known for their caramel notes, a floral hop finish and hints of stone fruit. North American versions tend to be a little more citrusy with a bready-yeast flavour. Choose your favourite style to flavour this rich gravy. Serve roast and gravy with classic mashed potatoes, mashed sweet potato or a combination of mashed potatoes and parsnips.
Yield 8 Servings Prep. Time 15 min Cooking Time 100 min Total Time 115 min

Ingredients

Here are the following ingredients:

  • 2 tbsp (30 mL) vegetable oil
  • 1 tbsp (15 mL) dried fines herbes or Italian seasoning
  • 4 cloves garlic, minced
  • 1 tsp (5 mL) EACH salt and fresh ground pepper
  • 3 lb (1.5 kg) Beef Inside Round Oven Roast

Pale Ale Gravy

  • 2 tbsp (30 mL) butter
  • 1 onion, finely chopped
  • 2 tbsp (30 mL) packed brown sugar
  • 2 tsp (10 mL) dried fines herbes or Italian seasoning
  • ¼ tsp (1 mL) EACH salt and fresh ground pepper
  • 2 tbsp (30 mL) all-purpose flour
  • 1 bottle (12 oz/341 mL) pale ale
  • 1 tbsp (15 mL) Worcestershire sauce
  • 1½ cups (375 mL) reduced-sodium beef broth

Shopping List

Here are the following shopping items to buy:

Method

Follow these cooking methods/directions:

  1. Combine oil, fines herbes, garlic, salt and pepper in a small bowl. Pat roast dry with paper towel. Brush oil mixture all over roast.

  2. Place roast on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Oven-sear in preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast, uncovered, for about 1¼ to 1¾ hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). NOTE: See ‘AVERAGE ROAST COOKING TIMES’ chart below for timing estimates for all types and sizes of beef roasts.

  3. Transfer roast to a cutting board, cover with foil and let rest for 15 minutes.

Pale Ale Gravy:

  1. Meanwhile, heat pan drippings and butter in roasting pan over medium heat. Add onion, brown sugar, fines herbes, salt and pepper. Cook, stirring often, for 4 to 5 minutes or until onions are starting to soften. Sprinkle with flour; cook, stirring constantly, for 1 to 2 minutes. Gradually whisk in in pale ale and Worcestershire sauce; bring to a boil, stirring and scraping up any browned bits from pan. Boil, stirring often, for 2 to 3 minutes or until thickened slightly and reduced by about half. Stir in broth; and return to a boil. Reduce heat and simmer for 5 to 8 minutes or until onions are tender.

  2. Carve roast across the grain into thin slices and serve with Pale Ale Gravy.

Roast Cooking Chart