Juicy Top Sirloin Roast & Gravy For Sunday Dinner

October 19, 2015
30 Min Prep
Juicy Top Sirloin Roast & Gravy For Sunday Dinner

A classic Sunday Dinner Roast.

INGREDIENTS

  • 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
  • METHOD

    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.

    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!