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Weekly Market Snapshot: Geopolitical Fog Meets Earnings Season as Markets Grind Higher

Week ending April 24, 2026 | Canadian Money Brief – moneysavings.ca Markets this week found themselves caught between two powerful forces: a roaring U.S. earnings season pushing stocks to fresh records, and a simmering Middle East conflict keeping oil elevated and investor nerves frayed. For Canadians, that makes for a complicated but important picture heading into the last week of April. TSX Composite: Stuck in the Mud The S&P/TSX Composite spent the week trading in a tight band near the 34,000 mark, unable to mount a meaningful rally. Tuesday delivered a sharp blow — the index plunged over 550 points to close at 33,808 as U.S.-Iran ceasefire talks collapsed after U.S. Vice President JD Vance abruptly cancelled his Pakistan trip, where he was set to lead negotiations. Wednesday brought a partial recovery, with the TSX adding roughly 0.4% to close at 33,955 , helped by gains in energy and mining stocks following President Trump's announcement of an indefinite ceasefire ex...
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Peppery Roast Beef:

 


With its spicy peppery coating and creamy horseradish sauce, this tender roast is sure to be a favorite in your household.

  • Ingredients:

    • 1 boneless beef eye round or top round roast (4 to 5 pounds)
    • 1 tablespoon olive oil
    • 1 tablespoon seasoned pepper
    • 2 garlic cloves, minced
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon salt
    • Horseradish Sauce:
      • 1 cup sour cream
      • 2 tablespoons lemon juice
      • 2 tablespoons milk
      • 2 tablespoons prepared horseradish
      • 1 tablespoon Dijon mustard
      • 1/4 teaspoon salt
      • 1/8 teaspoon pepper

  • Directions:

    1. Preheat oven to 325°.
    2. In a small bowl, combine the oil, seasoned pepper, garlic, thyme and salt; rub over roast.
    3. Place fat side up on a rack in a shallow roasting pan.
    4. Bake, uncovered, 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
    5. Let stand for 10 minutes before slicing.
    6. In a small bowl, combine the sauce ingredients.
    7. Serve with roast.


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