Roast beef was traditionally served as Sunday night dinner in many households. Top Sirloin tends to be more moderately priced than Prime Rib and is lean, yet flavourful, with enough marbling for juicy tender roast beef.
Easy Oven Roast Beef with Root Vegetables and Gravy
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: Serves 6
Ingredients
3 lb (1.5 kg) Beef Top Sirloin Oven Roast, tied (see Note*)
1 tbsp (15 mL) oil
1 tsp (5 mL) EACH dried thyme leaves, salt and fresh ground pepper
Roasted Root Vegetables
2 lb (1 kg) yellow flesh potatoes, cut into 2-inch (5 cm) chunks
1 lb (500 g) carrots, cut into 2-inch (5 cm) chunks
1 onion, chopped
12 cloves garlic
2 tbsp (30 mL) oil
1½ tsp (7 mL) salt
½ tsp (2 mL) fresh ground pepper
Pan Gravy
3½ cups (875 mL) reduced-sodium beef broth
¼ cup (60 mL) all-purpose flour
¼ cup (60 mL) cold water
Salt and fresh ground pepper
Instructions
- Pat roast dry with paper towel. Rub roast all over with oil, thyme, salt and pepper. Place roast, fat side up, on rack in small shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Set aside.
- Roasted Root Vegetables: Toss potatoes, carrots, onion, garlic, oil, salt and pepper in a large bowl. Arrange in single layer on small parchment paper-lined rimmed baking sheet.
- Oven-sear roast and vegetables, side by side in the bottom third of preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast, uncovered, for about 1½ to 2 hours or until vegetables are tender and roast is medium-rare, removing roast from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).
- Transfer roast to cutting board, cover vegetables and roast loosely with foil and let rest for 15 minutes.
- Pan Gravy: Meanwhile, drain off fat from pan drippings and discard. Heat pan drippings in roasting pan over medium heat on stovetop. Stir in broth and bring to a boil, stirring and scraping up any brown bits from pan. Whisk flour with cold water in a small bowl until smooth; gradually whisk into pan and bring to a boil. Cook, whisking often, for 7 to 10 minutes or until thickened. Season with salt and pepper to taste.
- Cut twine from roast, if necessary, and discard. Carve roast across the grain into thin slices. Serve with Roasted Root Vegetables and Pan Gravy.
Notes
*Roasts are often tied with twine by the butcher to keep it evenly shaped which helps with even roasting. If the roast you purchase is not tied, there is no need to tie it. If the roast is tied, remove it after roasting, just before carving. Snip each piece of twine with kitchen scissors, then pull off of the roast, pulling carefully if the roast has a seasoned crust so you don’t pull off the crust with the twine.
Use a meat thermometer to cook your roast to the doneness that you like the best – without overcooking it! NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as oven and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.
Tip: For roasted winter vegetable medley, substitute potatoes with a mix of parsnips, turnip or rutabaga.
Per 1 cooked portion: about 570 Calories, 55g Protein, 18g Fat, 47g Carbohydrate, 1540mg Sodium
Excellent Source of: Potassium, Iron, Thiamine, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Choline, Pantothenate, Phosphorus, Zinc, Selenium
