Boneless Top Sirloin Roast

 

Prep:50 mins

Cook:60 mins

Resting Time:20 mins

Total:2 hrs 10 mins

Servings:6 to 8 servings

 

Nutrition Facts (per serving)

787

Calories

53g

Fat

7g

Carbs

64g

Protein

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe comes to us with permission from Sunday Roasts by Betty Rosbottom. Studded with garlic and seasoned with a simple rub, this boneless top sirloin roast is browned and then placed in the oven along with a separate tray of red onion wedges and cremini mushrooms. When buying, ask your butcher for a roast cut from the top portion of the sirloin. These are more tender and sometimes referred to as "spoon roasts."

The beef slices are served drizzled with a pan sauce and can be topped with thin slices of blue cheese, but this is entirely optional. For presentation, try surrounding it with roasted vegetables. This roast needs only about one hour in the oven.

This delicious roast with gravy just begs for a side of mashed potatoes to join the meal.

Ingredients (note:  I cut the recipe in half)

Steps to Make It

Preparing the Roast

1.      Gather the ingredients.

2.      Pat the roast dry with paper towels.

3.      Using a sharp paring knife, make slits over the entire surface of the roast and insert the garlic slivers.

4.      In a small bowl, mix together the thyme, kosher salt, pepper, and 3 tablespoons of the oil.

5.      Brush this mixture on all sides of the roast.

6.      Arrange one rack at the center position in the oven and another at a lower position and preheat the oven to 450 F. Lightly oil the bottom of a medium, flameproof roasting pan.

7.      Stand the roast, fat-side up, in the center of the pan. This particular cut of beef sometimes tips over as it roasts. To prevent this, use a roasting rack with sides that you can adjust to steady the meat. Roast the meat for 15 minutes.

8.      While the meat is roasting, prepare the onions and mushrooms. Oil a large, rimmed baking sheet generously. Peel the onions and cut them into wedges 3/4-inch thick, leaving the root ends intact.

9.      Cut mushrooms in half, if larger. Arrange mushrooms and onions on the greased baking sheet. Drizzle both with the remaining olive oil. Toss the vegetables lightly to coat well, adding more oil if necessary. Salt and pepper the vegetables.

10.    After the meat has roasted for 15 minutes, reduce the heat to 350 F and place the pan with the vegetables on the lower shelf. Continue to roast the beef until an instant-read thermometer inserted into the center of the meat registers 130 to 135 F, about 50 to 60 minutes. Roast the vegetables, stirring every 15 minutes, for 50 to 60 minutes, until slightly browned and charred around the edges.

11.    When done, transfer the roast to a cutting board and let rest for 20 minutes, loosely covered with foil. Reserve the juices in the pan.

12.    If the vegetables are not done when the roast is, continue roasting a few minutes more, checking every 5 minutes until done. Remove the vegetables and tent them with foil to keep warm.

13.    Skim off and discard any fat in the roasting pan. Place the pan over medium-high heat, and add the broth and wine. With a wire whisk, scrape up any browned bits on the bottom of the pan into the liquids. Bring the mixture to a simmer, and reduce by half.

14.    Then swirl in the butter. Season with salt and pepper.

15.    Cut the roast, crosswise against the grain, into slices 1/4-inch thick and arrange on a serving platter.

16.    Garnish the platter with bouquets of watercress and surround the meat with the onions and mushrooms. Drizzle the sliced meat with some sauce and pass the extra sauce separately. Top each serving with a thin slice of blue cheese, if desired.

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