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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
1 1/2 lbs top round roast |
1/2 cup dry red wine |
2 tablespoons hoisin sauce |
2 cloves garlic, minced or pressed |
1/2 teaspoon ground coriander |
2 1/4 cups beef broth |
1 1/2 cups couscous |
1 frozen tiny peas, thawed |
1/4 cup sliced green onion |
Directions:
1. Place beef in an 8- by 12-inch roasting pan.
2. In a small bowl, mix wine, hoisin sauce, garlic, and coriander; brush evenly over beef.
3. Roast in a 425 degree oven until a meat thermometer inserted in thickest part of roast registers 135 degrees for rare (about 35 minutes; after 25 minutes, check temperature every 5 minutes).
4. During roasting, brush beef 4 times with wine mixture.
5. If pan drippings begin to burn, add 4 to 6 tablespoons water to pan and stir to loosen browned bits.
6. Transfer beef to a board and cover loosely.
7. Combine any remaining wine mixture and all the pan juices, then measure; add enough broth to make 2 1/2 cups total.
8. Pour broth mixture into roasting pan; bring to a boil stirring to loosen browned bits.
9. Add couscous; return to a boil, stirring.
10. Remove pan from heat, cover tightly with foil, and let stand until liquid is absorbed (about 5 minutes).
11. Stir in peas, onions, and any juices that have accumulated around beef.
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