Sunday, October 26, 2014

Aged Top Sirloin Roast

It is Sunday and I’m fixing a beautiful aged top sirloin roast I got on sale for only $4.90 a pound at Fareways.   I’ve been saving it for traditional Sunday dinner.   Some people don’t realize aged beef is the best you can buy and won’t buy it because of the color.  If you are lucky and watch for it, you can pick it up locally cheaper than fresh.  In the big city you would be paying a pretty penny for it. 

One 3 to 5 pound aged top sirloin roast
Salt and black pepper
2 or 3 tbs. olive oil
2 tbs. of butter
1 large onion
1 tbs. Worcestershire sauce
1 tbs. chopped garlic 
8 peeled potatoes
2 cups of fresh mushroom of your choice
2 small cans beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Preheat the oven to 275° (low and slow).

Generously salt and pepper the roast on both side and let it rest.

Peel and slice your onion.

In a large skillet or fry pan, melt your butter and add your oil over medium heat.  Add your onion and cook until soft and caramelized.

Add your garlic and cook for 1 minute.  Add your sliced mushrooms and Worcestershire sauce.  Simmer until the mushrooms are soft.

Peel your potatoes and cut in half if too large.  Set aside.

Pour your onion and mushrooms into the bottom of your roaster.  Add two small cans of beef broth (3 cups if you are lucky enough to have homemade for a good soup bone).  Add your potatoes.

In the same pan that you fried your onions and mushrooms in, add a bit more olive oil and butter and put in your roast sear.  Turn up the heat to help with the searing. Do not clean the pan. You want all that flavor added to your meat.  Sear and brown well on both sides.

Remove the browned roast and place in on top of the potatoes, onions and mushrooms. 

Deglaze the pan with a bit of the broth, scraping the bottom to get every browned bit up.  You do not want to waste any of the goodness left in the pan.  Pour it over the roast. 

Add the fresh herbs to the top of the roast.

Put the lid on and roast for 3 hours.  The roast is ready when it's falling apart tender.  It will take longer if you have a large roast.

You may wish to add carrots.  I didn't have any today.  If you do don't use those little pre-cut ones. They are preserved in a chemical that you should not consume.

Hope you have a wonderful Sunday.  May God bless you and yours.  

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