180 minutes
Indulge in the ultimate comfort food with our Savory Sirloin Roast paired with a rich and earthy Mushroom Gravy. Perfectly cooked sirloin roast is the star of this dish, made even more delectable when drizzled with a homemade gravy that's robust with beefy flavors and the aromatic presence of fresh vegetables and red wine.
Sirloin Roast, Top Cut, Fat trimmed to 1/4 inch thick
0 lb
to taste
Black Pepper, Freshly ground
to taste
tablespoons
White Mushrooms, Chopped
0 oz
Onions, Finely chopped
each
Carrot, Peeled and chopped
each
Celery Rib, Chopped
each
tablespoons
Garlic Clove, Minced
each
cups
cups
teaspoons
1. Prep the Roast
Pat the roast dry with paper towels. Evenly rub 2 teaspoons of salt over the meat's surface. Cover with plastic wrap and let it rest in the refrigerator for 1 to 24 hours.
2. Preheat and Prep
Preheat your oven to 275 degrees Fahrenheit and adjust the oven rack to the lower-middle position. Remove the roast from the refrigerator, pat dry again, and rub with 1 teaspoon of freshly ground black pepper.
3. Brown the Roast
In a large Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat until it's shimmering. Carefully brown the roast on all sides for a total of 8 to 12 minutes, then transfer it to a V-rack set inside a roasting pan. Leave the Dutch oven aside with the remaining fat; do not clean it.
4. Slow Roast
Place the roasting pan in the oven and cook until the meat registers 125 degrees Fahrenheit for medium-rare, which should take about 1½ to 2 hours.
5. Cook Vegetables
Return to the Dutch oven. Add the chopped mushrooms and sauté until golden, roughly 5 minutes. Blend in the onions, carrot, and celery, cooking until browned, about 5 to 7 minutes.
6. Develop Flavors
Stir in the tomato paste and minced garlic, cooking until aromatic, approximately 2 minutes. Sprinkle in the flour and stir until well combined.
7. Deglaze and Simmer
Pour in the red wine and beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring to a boil, then lower the heat to medium and let simmer until the gravy thickens, which should take around 10 minutes.
8. Strain and Season
Pass the gravy through a strainer to achieve a smooth consistency. Stir in Worcestershire sauce, and season with additional salt and pepper to taste. Cover to keep warm.
9. Rest and Slice
Once the roast is cooked, transfer it to a cutting board, tent with foil, and let it rest for 20 minutes. Slice the roast crosswise against the grain into half-inch-thick slices.
10. Serve
Arrange the slices on a serving platter and pour the warm Mushroom Gravy over the top or serve it on the side.
Marinate the sirloin in soy sauce, sesame oil, garlic, and ginger before roasting. Use the pan juices with added soy sauce and a bit of cornstarch to create an Asian-inspired gravy.
Create a new herb crust for your sirloin by combining fresh rosemary, thyme, and oregano with minced garlic, lemon zest, and a touch of Dijon mustard. Rub this mixture onto the meat before roasting to infuse it with fresh, aromatic flavors.
Substitute the sirloin for a lamb shoulder and rub it with a mixture of garlic, rosemary, and mint. After roasting, create a gravy infused with fresh mint leaves.
Herb-Crusted Pork Loin with Apple Cider Gravy
Change up the mushroom gravy by deglazing your pan with a splash of red wine, such as a Pinot Noir, after browning the mushrooms. Add a tablespoon of whole grain mustard for a tangy twist that complements the umami flavors of the mushrooms.
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