1. With a sharp knife tip, cut about 40 slits all over roast. 2. Stuff each slit with a garlic sliver. 3. In a small bowl, whisk together mayonnaise, horseradish, sage, salt and pepper, brush all over roast. 4. Place onions in centre of roasting pan, place roast on top of onions. 5. Roast in 325°F oven until thermometer registers 160°F for medium, about 2 hours. 6. Transfer to cutting board and tent with foil, let stand for 10 minutes before carving. 7. Skim fat from pan juices. 8. Pour in beef stock and Worcestershire sauce, bring to boil, stirring scraping up brown bits. 9. Whisk cornstarch with 1 tablespoon water, whisk into pan and cook, whisking until thickened and glossy, about 2 minutes. 10. Strain and serve with beef. ---------------------------------------------------------------------------
Nutrition
Ingredients
