French Onion Roast Beef

Prep: 20 minutes plus standing Roast: 1 hour 40 minutes Serves: 12

3 garlic cloves, minced
3 Market 32 Yellow Onions, thinly sliced
3 tablespoons PICS™ Vegetable Oil
1 teaspoon PICS™ Iodized Salt
1 teaspoon PICS™ Ground Black Pepper
1 Market 32 Beef Top Round Roast (about 3 to 4 pounds)
1 cup PICS™ Beef Stock
⅓ cup PICS™ Sherry Wine
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley

1. Preheat oven to 450°. In large roasting pan, toss garlic, onions, 2 tablespoons oil, and ¼ teaspoon each salt and pepper; rub beef with remaining 1 tablespoon oil, and sprinkle with remaining ¾ teaspoon each salt and pepper. Set beef on top of onion mixture; roast 15 minutes. Carefully add stock and wine to pan; reduce temperature to 325° and roast 1 hour 25 minutes or until internal temperature of beef reaches 135° for medium-rare. Tent pan loosely with aluminum foil; let stand 20 minutes. (Internal temperature will rise to 145° upon standing.)

2. Transfer beef to cutting board; stir chives and parsley into onion mixture. Makes about 4 cups.

3. Thinly slice beef across the grain; serve topped with onion mixture.

Approximate nutritional values per serving (3 slices beef, ⅓ cup onion mixture): 240 Calories, 7g Fat (2g Saturated), 76mg Cholesterol, 347mg Sodium, 9g Carbohydrates, 1g Fiber, 4g Sugars, 31g Protein