2.3 – 2.7 kg or 5 – 6 lb. top sirloin roast
7 garlic cloves
2 tbsp. sea salt
1 tbsp. fresh cracked black pepper
1 tsp. thyme
1 tsp. oregano
1 tsp. rosemary

let roast come to room temperature for one hour before roasting
preheat oven to 450F
spear roast with paring knife 1½ “ in seven places; press garlic into slits
sprinkle seasoning on all sides of roast
tie roast with butcher’s twine if it isn’t tied; this helps to hold the roast together while cooking
put a meat thermometer in roast
place roast in a shallow roasting pan (no deeper than 2”; you want it roasted, not steamed)
cook, uncovered, for 15 minutes and then turn heat down to 325F. Do not open oven door.
remove when meat thermometer reaches 125F for medium rare or 130F for medium (approx. 3 hrs); remember your meat will continue to cook while it rests
let sit for 15 minutes while you make the gravy

place your roasting pan on the stovetop and turn to medium heat
whisk and brown grease in pan slightly
add 1 cup water and whisk to deglaze pan
bring to a boil and add ½ cup water mixed with 2 tbsp. flour, thoroughly dissolved (use a glass jar with lid and shake thoroughly; this will avoid any lumping)
whisk water and flour into pan and whisk until thickened; reduce heat to low; add seasonings of your choice
place gravy in gravy boat

Enjoy a fabulous meal!