sunday roast and birthday wishes
This recipe was last night’s dinner, served with sides of roasted garlic mashed potatoes and blanched asparagus and green beans (leftover crudites from the NCL Saturday class) that were heated and dressed with the same Garlic Parmesan Crema used to season the roast. Most Sundays my dad comes over and we play cards (Spades, Hearts, Gin Rummy, and/or Pinochle before dinner, and the meals are usually standard meat/potatoes. But honestly, you can’t beat an inexpensive beef roast on the weekend. Today is my dear friend’s, Larry Fitzgerald, birthday – he is a mere 26 years old today. We’ve been in the kitchen together since he was 22 and he is an excellent cook and an amazing person. Happy Birthday, Fitz!
Mustard-Herb Rubbed Roast
Sirloin tip roast, about 4 pounds
Freshly ground black pepper
2 tablespoons olive oil
1 cup beef broth
1 cup red wine
8 garlic cloves, peeled and halved
1/3 cup Dijon mustard
1 teaspoon garlic powder
1 teaspoon dried rosemary leaves (crushed)
1 teaspoon dried thyme leaves
Queen Creek Olive Mill Garlic Parmesan Crema (if
1 large onion, peeled and sliced
Remove roast from refrigerator and allow to come to room temperature for about 45 minutes. Pat roast dry with paper towels. Generously season the roast with salt and pepper on all sides.
Heat a roasting pan set on medium-high heat until hot, then add 2 tablespoons olive oil and immediately add roast and sear on all sides until nicely browned. Remove roast to a plate, set aside. Pour beef broth in pan to deglaze, scraping up any browned bits, then stir in wine and remove from heat.
Set a wire rack in roasting pan place roast on top of rack, adding any juices that accumulated on the plate. With a paring knife cut small slits into the roast and insert the garlic clove halves into the slits. Preheat oven to 325 degrees.
In a small bowl combine Dijon, garlic powder, rosemary, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Brush roast with mustard mixture. Drizzle with the Garlic Parmesan Crema, if using. Distribute the onion slices evenly on top of the liquids in the bottom of the pan. Tightly cover pan with foil, to seal in the steam and juices.
Place roast, in the middle of preheated oven and braise for 1 1/2 to 2 hours or until an instant-read thermometer registers 150 degrees when inserted into the center of the roast. Remove from oven, set the roast on a cutting board and tent loosely with foil. Allow to rest for 20 to 30 minutes to allow the juices to redistribute themselves evenly throughout the roast and the residual heat will bring the internal temperature up to about 155 degrees (medium).
Pour the juices (au jus) from the roasting pan into a small saucepan placed over very low heat to keep warm. Carve roast and serve au jus alongside the sliced meat.
Serves 6 to 8