Our family is a beautiful blend of American and English. We have family in both countries and my kids have been raised in both countries. Our love for the culture of each place is special to us – we celebrate them both and love the memories we have made doing so. My husband’s request for a birthday meal is usually the full Sunday English Roast experience which consist of carvery style roast beef, mashed potatoes and gravy, roast parsnips, carrots, brussels, roast potatoes and the all important yorkshire pudding. We love the whole experience!
In order to give this roast the most amazing flavor, you need to marinate it in garlic and fresh herbs for 1-2 days in advance. There is something so magical about using fresh herbs from my garden and lots and lots of garlic. Can you ever really have too much garlic? Giving it time is necessary for the meat to absorb all the goodness and enhance the delicious flavor! It will be worth the wait to let it marinate although in a pinch you can give it a couple of hours if you haven’t been able to plan in advance.
Generously rub the marinate over the whole roast and wrap it up to store in the fridge for a few days. Your hands may smell like garlic for days but I promise you it will be so worth it!
It is important to let your roast warm up to room temperature before you cook it. The best way to make sure your roast is cooked it to your preferred level of doneness is to use a thermometer -this will give you the most accurate temp. We prefer to eat this style of roast at a medium rare – medium temp. When you slice open the roast you have a nice warm pink center and the delicious garlic crusted outside. It is a slice of heaven on earth!
2–3 pound beef sirloin roast
12–14 cloves of garlic, minced
1 Tablespoon of peppercorns
2 Tablespoons of fresh thyme, finely chopped
1 Tablespoon fresh rosemary, finely chopped
1 Tablespoon fresh oregano, finely chopped
3 fresh basil leaves, finely chopped
3 Tablespoons olive oil
Salt and Pepper
2 Yellow onions, sliced
1/2 Cup flour
250 ml of red wine
3 Cups of beef stock
- Mix together, garlic, fresh herbs and olive oil to create a paste.
- Place roast on a large piece of plastic wrap. Generously season roast with salt and pepper. Rub garlic mixture all over roast. Wrap up in the plastic wrap and store in fridge for 1-2 days.
- One hour before cooking, remove roast from refrigerator to bring up to room temp.
- Heat skillet and drizzle olive oil in pan. Sear the roast on all sides until nice golden brown color. Place in a metal roasting pan with additional garlic cloves and any loose leftover herbs.
- Preheat oven to 375. Cook roast in the oven for 13-15 minutes per pound for rare, 17-19 minutes per pound for medium, 22-25 minutes per pound if you want it cooked through. The best way to assure the preferred temperature of meat is to check it with thermometer for accuracy. Your ideal temp is 145˚F for medium rare and 160˚F for medium.
- When meat has reached it’s correct temperature, remove from oven and place roast on a cutting board to rest for 15-20 minutes. Cover with foil to keep warm.
- To make the gravy, place the roasting tray on the stove top and sauté the onions in the meat drippings while the meat is resting. Continue to cook for 15-20 minutes until the onions have cooked down. Stir flour and mix around until the onions have absorbed the flour. Add the beef stock and wine while whisking over medium heat until the gravy thickens up. Season with salt and pepper if needed.
- Slice Roast, serve with sides and enjoy!
Serve the roast with horseradish sauce if you want to add a little kick.