For roast, tie and truss beef roast 4 or 5 times with kitchen string to help roast keep its shape during roasting. Let roast stand at room temperature for 1 hour. Place onion, carrot, celery and garlic cloves in the bottom of a stovetop-safe, large shallow roasting pan; set aside.
Recipe
Main Dish
Roast Beef with Red Wine Pan Sauce
Primary Media
Author
Chef Paul Wahlberg
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Description
Planning a large celebration? Then why not give this easy, no-fail sirloin roast recipe a try? Your guests will love the tender and juicy beef that’s seasoned with aromatic herbs and spices. The simple red wine pan sauce will add an elegant touch to the meal.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| ROAST | ||
| 1 (4 lb.) Hy-Vee Choice Reserve center-cut beef sirloin roast | ||
| 1 medium white onion, sliced | ||
| 1 c. sliced peeled carrots | ||
| 1 stalk(s) celery, chopped | ||
| 5 unpeeled garlic cloves | ||
| 2 tbsp. Gustare Vita olive oil | ||
| 1 tbsp. minced garlic | ||
| 1 tbsp. chopped fresh thyme | ||
| 2 tsp. chopped fresh rosemary | ||
| 2 tsp. kosher salt | ||
| 1 tsp. Hy-Vee black pepper | ||
| 2 tbsp. Hy-Vee canola oil | ||
| PAN SAUCE | ||
| 1 c. dry red wine | ||
| 1 (32-oz.) pkg. Hy-Vee reduced sodium beef broth | ||
| 4 sprig(s) fresh thyme | ||
| 2 bay leaves | ||
Things To Grab
- Kitchen string
- Stovetop-safe large shallow roasting pan
- Small bowl
- Large heavy skillet
- Cutting board
- Wooden spoon
- Fine-mesh sieve
- Serving platter
Directions
Preheat oven 325 degrees. Combine the olive oil, minced garlic, thyme, rosemary, salt and pepper in a small bowl. Rub the oil mixture onto the entire surface of roast; let stand for 10 minutes.
Heat canola oil in a large heavy skillet over medium-high heat. Sear roast for 2 or 3 minutes on each side or until lightly browned. Remove from skillet and place on top of vegetables in roasting pan.
Roast for 1 to 1½ hours or until beef reaches 130 degrees. for medium-rare doneness. Transfer beef roast to a cutting board; loosely cover with foil and let stand for 20 minutes (internal temperature will increase 10 to 15 degrees). Reserve vegetables in roasting pan.
For pan sauce, add red wine to roasting pan with vegetables. Place roasting pan on stovetop burner over medium heat. Simmer and scrape brown bits from bottom of pan with a wooden spoon. Continue simmering until wine is almost evaporated. When the wine is nearly evaporated, add beef broth, thyme sprigs and bay leaves; transfer to a 3-qt. saucepan. Bring to a boil; reduce heat. Simmer, uncovered, for 15 to 20 minutes. Strain mixture through a fine-mesh sieve set over a bowl; discard mixture in sieve.
To serve, remove the string from the roast. Stir any juices from cutting board into gravy mixture. Cut roast across the grain into ¼-in.-thick slices. Arrange on platter. Serve with pan sauce.
Recipe Source:
CBS Original, Wahlburgers x Blue Bloods