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Ginger Garlic Roast With Sherry Gravy

beef - other

3 pounds inside round roast
1/4 cup lime juice
2 tablespoons minced ginger root
2 tablespoons hoisin sauce
2 tablespoons sherry
2 teaspoons sesame oil
1 teaspoon chili paste
3 cloves garlic; minced
----Sherry Gravy----
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock
2 tablespoons sherry
1/8 teaspoon salt; or to taste
1/8 teaspoon pepper; or to taste

Place roast in bowl. Whisk together lime juice, ginger, hoisin sauce, sherry, sesame oil, chili paste and garlic; pour over roast, turning to coat evenly. Cover and refrigerate for at least 24 hours or for up to 48 hours, turning occasionally. Discarding marinade, place roast on rack in roasting pan; pour 1- 1/2 cups water into pan. Roast in 500°F oven for 30 minutes. Reduce heat to 275°F; roast for 1 hour or until meat thermometer registers 140°F for rare or 150°F for medium-rare. Reserve 1/3 cup pan juices. Transfer roast to cutting board. Tent with foil; let stand for 15 minutes. Sherry Gravy: Meanwhile, in saucepan, melt butter over medium- high heat; stir in flour and cook, stirring, for 1 minute. Gradually whisk in reserved pan drippings, stock and sherry; bring to boil. Reduce heat and simmer, stirring often, for about 5 minutes or until thickened and slightly reduced. Season with salt and pepper. Slice roast thinly and serve with gravy.

Contributor: Canadian Living - Winning Tastes of Beef

Yield: 6 servings

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