Ingredients
Scale
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
Instructions
- 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!
Notes
Serve the roast with horseradish sauce if you want to add a little kick.