Roast Beef -
Main Meals

Tender sirloin roast with a hint of herbs.
Tools & Equipment:
  • 2 1/2 - 3 lb. beef sirloin tip oven roast
  • 1 tbsp oil: vegetable, canola, olive
  • 2 - 3 medium carrots, peeled
  • 2 - 3 celery ribs, strings removed
  • 2 - 3 onions, skinned and left whole or halved
  • 2 bay leaves
  • 1 clove
  • 2 - 3 garlic cloves, peeled and quartered
  • 1 - 1 1/2 tsp chicken or beef base powder
  • 1 1/2 - 2 tsp Herbs de Provence
  • water
  • 2 cup measuring cup
  • cutting surface
  • sharp knife
  • non-stick frying pan
  • tongs
  • roasting pan with matching lid
  • sieve

Note: Most sirloin roasts come in 5 - 7 pound cuts, which is a good size for 8 - 10 people. For 4 - 5 people, though, I buy a large roast and cut the roast in half; I use one half immediately and vacuum pack and freeze the other half for another time.

Other flavourings and combinations can be used: cumin, onions soup mix, thyme; whatever you like.

In a roasting pan, place: carrots, celery, onions, bay leaves and clove: set aside.

In a 2 cup measuring cup, stir: 1/2 cup water, chicken/beef base, Herbs de Provence and the garlic quarters.

Leave the string on the meat; rinse and dry the meat well (picture 1). Using a sharp knife, make a 2-inch deep slit into the meat and then insert a garlic piece into the meat, along with any of the herbs adhering to the garlic (picture 2). Repeat slitting the meat, in various places, and inserting the rest of the garlic pieces. Reserve the flavouring liquid.

Position an oven rack on the lowest level and then preheat the oven to 350'F.

In a non-stick frying pan, heat 1 tablespoon oil over high heat, until hot and then brown the meat evenly, on all sides, using the tongs to hold meat in place, when needed (picture 3). Lay the meat, on the vegetables, in the pan. Pour in the reserved flavoured liquid and enough water to barely cover the vegetables. Cover the pan with matching lid and bake in a preheated oven for 40 minutes. Then remove the lid and continue baking* uncovered, until desired doneness, testing with an instant reading thermometer inserted into the thickest part of the meat:
1. Half of a a whole roast; strings are left on roast.
2. Make a slit and insert a garlic piece with flavourings.
3. Browned meat placed on vegetables, in pan, ready to be baked.
Doneness Continue Baking Uncovered Internal Temperature
Rare for about 20 minutes 120'F. - 125'F.
Medium-Rare for about 30 minutes 130'F. - 140'F.
Medium for about 40 minutes 145'F. - 150'F.
Well-done for about 45 - 50 minutes 155'F. - 165'F.
Roasting times are rough approximations; the temperature and the shape of the refrigerated meat, more or less, will affect the roasting time. The roast is most tender when cooked to "rare" or "medium-rare". When cooked to "well-done", the meat tends to become dry and tough (less tender); though, there's nothing wrong in serving it this way, especially if you prefer eating meat "well-done".
Transfer the cooked roast to a plate and cover with foil paper; let stand for 10 minutes. In the meantime, remove the vegetables: cut the celery and carrots into 2-inch long pieces; leave the onions as they are: set them aside.

Strain the pan juices through a sieve: discard the debris. Then degrease the liquid: discard the fat. The liquid should measure 2 cups: reduce the liquid, or add in some water and adjust the flavour by adding in a little more chicken or beef base powder, if needed. The juices can be served as is: "Au jus", or can be turned into gravy.

Remove and discard the string from the roast. Cut the roast on a slant, in 1/4-inch thick slices, starting from the smallest tip, going to the larger end. Lay the slices, in an overlapping manner, down the centre of the platter and then arrange the vegetables along the slices.
How to Make Gravy:
In a small measuring cup, mix together: 3 levelled tablespoons cornstarch with 1 1/2 tablespoons cold water. In a small pot, combine the liquid and the cornstarch solution. Then heat the mixture over high heat, stirring continuously, until the mixture comes to a boil and has thickened; strain through a sieve to remove any lumps. For thicker gravy, increase the cornstarch to 4 tablespoons.
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