Sunday Best Roast Beef




8 large cloves garlic , unpeeled 

1 top sirloin roast (4-pound), with some fat intact 


Garlic-Salt Rub

 3 large cloves garlic , minced 

1 teaspoon dried thyme  

1/2 teaspoon table salt  



 1 1/2 cups low-sodium beef broth  

1 1/2 cups low-sodium chicken broth  


 For the beef: Toast unpeeled garlic cloves in small skillet over medium-high heat, tossing frequently, until spotty brown, about 8 minutes. Set garlic aside. When cool enough to handle, peel cloves and cut into 1/4-inch slivers.

Using paring knife, make 1-inch-deep slits all over roast. Insert toasted garlic into slits.

For the garlic-salt rub: Mix minced garlic, thyme, and salt together in small bowl. Rub all over roast. Place roast on large plate and refrigerate, uncovered, at least 4 hours or preferably overnight.

Adjust oven rack to middle position, place nonstick roasting pan or broiler pan bottom on rack, and heat oven to 450 degrees. Using paper towels, wipe garlic-salt rub off beef. Rub beef with 2 tablespoons oil and season with pepper. Transfer meat, fat side down, to preheated pan and roast, turning as needed until browned on all sides, 10 to 15 minutes.

Reduce oven temperature to 300 degrees. Remove roasting pan from oven. Turn roast fat side up  & Return meat to oven and roast until internal temperature reaches 125 degrees on instant-read thermometer, 50 to 70 minutes. Transfer roast to cutting board, cover loosely with foil, and let rest for 20 minutes.

For the jus: Drain excess fat from roasting pan and place pan over high heat. Add broths and bring to boil, using wooden spoon to scrape browned bits from bottom of pan. Simmer, stirring occasionally, until reduced to 2 cups, about 5 minutes. Add accumulated juices from roast and cook 1 minute. Pour through fine-mesh strainer. Slice roast crosswise against grain into 1/4-inch slices. Serve with jus.



6-8 servings


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