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Follow these cooking methods/directions:
Combine oil, fines herbes, garlic, salt and pepper in a small bowl. Pat roast dry with paper towel. Brush oil mixture all over roast.
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.
Transfer roast to a cutting board, cover with foil and let rest for 15 minutes.
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.
Carve roast across the grain into thin slices and serve with Pale Ale Gravy.