Nothing says "Sunday Dinner" like a classic roast beef with gravy dinner with all the trimmings. Roast don't take a lot of work and there are so many different ways to use any leftover beef. Start a tradition in your home this Sunday!
Prep: 15 mins
Cook: 1 hr 30 mins
Yields: Makes: 8 servings
1 kg beef sirloin tip oven roast
2 tbsp olive oil
3 cloves garlic, finely grated or pressed
4 tsp fresh thyme, minced
3/4 tsp salt
1/2 tsp pepper, divided
2 tbsp all-purpose flour
1/3 cup dry red wine
2 cups sodium-reduced beef broth
1/4 tsp pepper
1/4 cup finely chopped fresh parsley
2 tsp Dijon mustard
Rub oven roast all over with olive oil, garlic, fresh thyme, salt; and 1/4 tsp pepper. Place on greased rack in roasting pan.
Roast in 450°F oven until beginning to brown, about 10 minutes. Reduce heat to 275°F and roast, basting occasionally, until instant-read thermometer inserted in centre reads 140°F for medium-rare, about 1 hour. Transfer to cutting board; tent with foil. Let rest for 15 minutes before thinly slicing across the grain.
While roast is resting, drain all but 2 tbsp fat from pan. Sprinkle in flour; cook over medium-high heat, stirring, until golden, about 3 minutes. Stir in red wine, scraping up browned bits with wooden spoon. Whisk in beef broth and 1/4 tsp pepper; bring to boil over medium heat. Cook, whisking occasionally, until thickened, about 5 minutes. Strain through fine-mesh sieve; stir in chopped fresh parsley, Dijon mustard and any accumulated juices from cutting board. Serve with beef.
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