As simple as it is, a beef roast during the week brings a warm felt slab of love to the dinner table. We don’t have it as often as you’d think, maybe once a month. So I don’t get a lot of chance to fuss with different preparations. And since this one was during the week, keeping it simple was a must. Simple, rich, beefy that disapears off the plate too darned fast. Good thing I bought a whole roast.

When MeatHenge Labs purchases a beef sirloin roast, olive oil goes on first. Application of some kind of dry rub & rosemary, schmear over all. Maybe stick with slivers of fresh garlic. Well, the last few times I’ve been letting it roast at 350 for an hour, then every 15 minutes or so I baste (pour over, no brush) with a hearty red wine until it’s done. The rich, prickly crust it developes is amazing. Just how you want it. And if you set this roast over the top of peeled carrots, celery and a sliced onion, you’ve got a wintery meal that delivers.

Store bought spicy Note:
My last trip to the grocery store I picked up some of Sylvia’s Soulful Seasoned Salt. I’ll always try something new at least a few times. The beef roast got a good healthy dose of it. I found it to be quite salty, then I looked at the label again. Seaoned Salt, that explains it. So far, it’s okay. I haven’t decided whether to buy it again. I’ll let you know if it becomes a necessity, such as Tony Chaceres Cajun Seasoning (also quite salty).

Yeah !!! Check that baby out !!! Oh dearie me, the house smelled SO GOOD. So good. Out came the roast to sit under foil for 15 minutes, no less. Out came the carrots, celery and onion, set aside. Add a splash more of natural beef broth, reduce. Add a pat of butter & two light hand squeezes of lemon. Simmer 2 minutes and serve.

The roasted sirloin was absolutely buttery in texture. It’d cut with a spoon, I would rather just put the entire piece in my mouth and spend the next half hour looking like a morphined chipmunk. I can’t though, I have children and they learn by example (thank you Lisa for reminding me and Emil), so that’s out.
Personally, I believe one of the key points for these delicate beef roasts is to NOT over cook the darned thing. One minute you have dinner, the next you have something fit for hash the next day. Be careful people!
Xo Xo