Take a look at this gorgeous chunk of delicious Red Meat. Cooked to a tasty medium-rare, and covered in garlic and spices. This roast is guaranteed to leave your taste buds wanting more. Here at Red Meat Recipes, we try to provide quality. The Red Meat Garlic Roast is definitely quality! Give it a try!
INGREDIENTS
3 lb (1.5 kg) top sirloin premium oven roast
5 cloves garlic, minced
1 tsp (5 mL) salt
1 tbsp (15 mL) vegetable oil
5 cloves garlic, minced
1 tsp (5 mL) salt
1 tbsp (15 mL) vegetable oil
3/4 tsp (4 mL) garlic powder
3/4 tsp (4 mL) black pepper
1/4 tsp (1 mL) dried thyme
1/4 cup (50 mL) red_wine (optional)
2 cups (500 mL) beef broth
2 tbsp (25 mL) all-purpose flour
3/4 tsp (4 mL) black pepper
1/4 tsp (1 mL) dried thyme
1/4 cup (50 mL) red_wine (optional)
2 cups (500 mL) beef broth
2 tbsp (25 mL) all-purpose flour
DIRECTIONS
1. Place roast on middle rack in roasting pan. Mash salt and garlic together, stir in vegetable oil and add the garlic powder, black pepper, and thyme. Once ready, spread on roast.
2. Oven-sear roast, uncovered, at 450°F (230°C) for 25 minutes. Reduce heat to 325°F (160°C); roast for 80 minutes or until thermometer registers 140°F (60°C) for medium-rare, 155°F (68°C) for medium. Let stand for 10 to 15 minutes, then carve it.
3. place pan over medium-high heat. Add wine (if using), whisking up brown bits. Add broth, remaining pepper and juices from roast; bring to simmer, stirring.
4. Whisk flour with 1/4 cup (50 mL) water; whisk into pan. Bring to boil, whisking constantly. Reduce heat and simmer for about 3 minutes or until thickened; strain. Serve with beef.
1. Place roast on middle rack in roasting pan. Mash salt and garlic together, stir in vegetable oil and add the garlic powder, black pepper, and thyme. Once ready, spread on roast.
2. Oven-sear roast, uncovered, at 450°F (230°C) for 25 minutes. Reduce heat to 325°F (160°C); roast for 80 minutes or until thermometer registers 140°F (60°C) for medium-rare, 155°F (68°C) for medium. Let stand for 10 to 15 minutes, then carve it.
3. place pan over medium-high heat. Add wine (if using), whisking up brown bits. Add broth, remaining pepper and juices from roast; bring to simmer, stirring.
4. Whisk flour with 1/4 cup (50 mL) water; whisk into pan. Bring to boil, whisking constantly. Reduce heat and simmer for about 3 minutes or until thickened; strain. Serve with beef.
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