Issue 3 - March 2013 - Pure Simplicity | 9
Garlic Roast Beef & Gravy
3 lb top sirloin premium oven roast
5 cloves garlic, minced
1 tsp salt
1 tbsp vegetable oil
3/4 tsp pepper
1/4 tsp dried thyme
1/4 cup red wine (optional)
2 cups sodium-reduced beef broth
2 tbsp all-purpose flour
Yields: 8 Servings
Garlic Roast Beef
Place roast, fat side up, on rack in
roasting pan. Mash garlic with salt
into paste; stir in oil, 1/2 tsp of the
pepper and thyme. Spread all over
roast.
Oven-sear roast, uncovered, at 450°F
for 25 minutes. Reduce heat to
325°F; roast for about 80 minutes.
Transfer to cutting board; tent with
foil. Let stand for 10 min. Reserve
juices.
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Place roasting pan over medium high
heat. Add wine, whisking up brown
bits. Add broth, pepper and juices
from roast; bring to simmer.
Whisk flour with 1/4 cup water;
whisk into pan. Bring to boil, whisking constantly. Reduce heat and
simmer for about 3 minutes or until
thickened; strain. Serve.