Garlic Roast Beef and Gravy

By Gazelle

Ingredients

• 3 lb top sirloin premium oven roasts
• 5 cloves garlic, minced
• 1 tsp salt
• 1 tbsp vegetable oil
• 3/4 tsp pepper
• 1/4 tsp dried thyme
• 1/4 cup red wine, (optional)
• 2 cups sodium-reduced beef broth
• 2 tbsp all-purpose flour

Details

Servings 8
Preparation time 25mins
Cooking time 160mins
Adapted from canadianliving.com

Preparation

Step 1

Place roast, fat side up, on rack in roasting pan. Mash garlic with salt into paste; stir in oil, 1/2 tsp (2 mL) of the pepper and thyme. Spread all over roast.

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. Transfer to cutting board; tent with foil. Let stand for 10 to 15 minutes for temperature to rise 5°F (3°C) more before carving. Reserve juices.

Meanwhile, place roasting 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.

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.