November 16, 2011

Beef roast w Red wine gravy

5 lb boneless sirloin roast tied 4 large cloves garlic, thinly sliced 2 T chopped fresh thyme 2 t dry mustard 2 t onion powder 1 t salt 1 t pepper 1 T plus 1 t olive oil 1 large onion, peeled, cut into 8 wedges 4 large sprigs thyme Gravy 3 T olive oil 3 T all purpose flour 1 1/2 c low sodium beef broth salt and pepper 1) Make roast, using a small sharp knife make slits all over beef roast and insert a piece of garlic deeply into each slit so meat closes over garlic. In a small bowl, combine chopped thyme, mustard, onion powder, salt, pepper and olive oil. Rub mixture all over meat, place roast on a plate and refrigerate uncovered for 8 hours or overnight. 2) Transfer roast from refrigerator to countertop 1 hour before cooking. Preheat oven to 500. Scatter onion wedges and thyme sprigs over bottom of a large roasting pan and place a rack on top. Place roast in rack. Roast meat for 15 minutes, then reduce oven temperature to 325 and roast until a meat thermometer inserted in thickest part of roast registers 125 for medium rare, about 1 hours, or 135 for medium about 1 hour 15 minutes. Check once or twice during roasting time, if juices start to scorch on bottom of pan, add a little broth or water. Remove meat to a platter, cover loosely with foil and allow to rest. (Meat will continue to cook while it rests; internal temperature will rise to 130 for medium rare or 140 for medium 3) Make gravy; remove rack from roasting pan. Add 3 T oil to pan. Place pan over 2 burners and turn heat to medium. Stir in flour and cook, whisking until brown, 2 to 3 minutes. Pour in broth and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to low and simmer for 10 minutes, whisking often. Strain through a fine mesh sleeve into a serving dish and season with salt and pepper. 4) Remove strings from roast, slice meat and serve with gravy. All you magazine December 2011

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