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Sunday-Best Garlic Roast Beef

From

October/November 2005

Sunday-Best Garlic Roast Beef

When developing our Sunday-Best Garlic Roast Beef recipe, we wanted an attractive alternative to prime rib roast that was less expensive and faster to cook, without sacrificing flavor. We found top sirloin to be an inexpensive, well-marbled option that would yield a tender, juicy texture. Skipping a stovetop sear, we browned the roast in the oven at a high temperature and then reduced the oven temperature to cook the roast through without losing too much moisture. A three-pronged attack yielded true garlic roast beef: We studded the roast beef with toasted garlic, rubbed it with garlic salt, and coated it while it cooked with a garlic paste.

Serves 6 to 8

Look for a top sirloin roast that has a thick, substantial fat cap still attached. The rendered fat will help to keep the roast moist. When making the jus, taste the reduced broth before adding any of the accumulated meat juices from the roast. The meat juices are well seasoned and may make the jus too salty. A heavy-duty roasting pan with a dark or nonstick finish or a broiler pan is a must for this recipe.

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