This is a combination of my years as a food stylist in Chicago having to make beef roast rare--pink colored all the way through the roast--not with a brown circular exterior for photography. Cooking at a slow temperature for a longer period of time achieves that and because I love a flavorful roast, I added garlic and herbs to achieve a delicious beef roast for Sunday dinner! —loubaby
What You'll Need
4 to 5 pounds
beef top sirloin roast
large cloves garlic, minced
cloves garlic, halved
dried rosemary, crushed
freshly ground black pepper
Combine minced garlic, thyme, and salt; rub over beef roast. Refrigerate roast overnight, UNCOVERED. (This will create a nice crust)
Combine halved garlic cloves, rosemary, salt, and oil in small saucepan over medium-high heat; bring to a boil and simmer 30 minutes. Mash garlic mixture until paste forms; reserve.
Heat oven to 200 degrees. Season beef roast with pepper. Heat non-stick skillet over medium and sear beef roast on all sides until
browned, about 10 to 15 minutes. Place beef roast in a baking pan and smear all over with garlic paste. Roast in oven for about 3 hours
until about 130 degrees internal temperature. Let roast rest, covered lightly with foil about 15 minutes.
Pour juices from pan, scraping brown bits from bottom of pan into a glass measure; remove excess fat. Pour juices into saucepan and add the beef broth; cook briskly until reduced to 2 cups. Slice beef roast thinly against grain and serve with au jus.