Boneless Top Sirloin Roast
Learn how to turn boneless top sirloin into a tender piece of meat in this recipe for a perfect Sunday beef roast.
- Serves: 8 persons
- 1top sirloin roast (4-pound, boneless)
- 5medium garlic cloves, peeled and cut into very thin slivers
- 2teaspoons thyme
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ½cup plus 3 tablespoons olive oil, divided
- 3medium red onions
- 12ounces brown mushrooms (such as cremini or baby portobellos, cleaned)
- 1 ½cups reduced-sodium beef broth
- ¾cup dry red wine
- 1 ½tablespoons unsalted butter
- 1bunch watercress
- Optional: 1 (4-ounce) wedge blue cheese
Step 1Gather the ingredients.
Step 2Pat the roast dry with paper towels.
Step 3Using a sharp paring knife , make slits over the entire surface of the roast and insert the garlic slivers.
Step 4In a small bowl, mix together the thyme, kosher salt, pepper, and 3 tablespoons of the oil.
Step 5Brush this mixture on all sides of the roast.
Step 6Arrange one rack at the center position in the oven and another at a lower position and preheat the oven to 450 F. Lightly oil the bottom of a medium, flameproof roasting pan .
Step 7Stand the roast, fat-side up, in the center of the pan. This particular cut of beef sometimes tips over as it roasts. To prevent this, use a roasting rack with sides that you can adjust to steady the meat. Roast the meat for 15 minutes.
Step 8While the meat is roasting, prepare the onions and mushrooms. Oil a large, rimmed baking sheet generously. Peel the onions and cut them into wedges 3/4-inch thick, leaving the root ends intact.
Step 9Cut mushrooms in half, if larger. Arrange mushrooms and onions on the greased baking sheet. Drizzle both with the remaining olive oil. Toss the vegetables lightly to coat well, adding more oil if necessary. Salt and pepper the vegetables.
Step 10After the meat has roasted for 15 minutes, reduce the heat to 350 F and place the pan with the vegetables on the lower shelf. Continue to roast the beef until an instant-read thermometer inserted into the center of the meat registers 130 to 135 F, about 50 to 60 minutes. Roast the vegetables, stirring every 15 minutes, for 50 to 60 minutes, until slightly browned and charred around the edges.
Step 11When done, transfer the roast to a cutting board and let rest for 20 minutes, loosely covered with foil. Reserve the juices in the pan.
Step 12If the vegetables are not done when the roast is, continue roasting a few minutes more, checking every 5 minutes until done. Remove the vegetables and tent them with foil to keep warm.
Step 13Skim off and discard any fat in the roasting pan. Place the pan over medium-high heat, and add the broth and wine. With a wire whisk, scrape up any browned bits on the bottom of the pan into the liquids. Bring the mixture to a simmer, and reduce by half.
Step 14Then swirl in the butter. Season with salt and pepper.
Step 15Cut the roast, crosswise against the grain , into slices 1/4-inch thick and arrange on a serving platter.
Step 16Garnish the platter with bouquets of watercress and surround the meat with the onions and mushrooms. Drizzle the sliced meat with some sauce and pass the extra sauce separately. Top each serving with a thin slice of blue cheese, if desired.