Oh, the market had chuck roasts – but they all looked terrible and stringy and not at all what I wanted to cook with.
Then I saw this sirloin roast, which was one of my dad’s favorite cuts.
•1 (2-3/4 lb) sirloin tip roast, netted or tied
•10 cloves garlic, peeled and halved
•3 tsp Beef Roast Seasoning
•1 tsp freshly ground black pepper
•1 tsp salt
•1 cup dry red wine
•4 large carrots, scrubbed
•4 stalks celery, trimmed and cut in half
•1 sweet onion, peeled and sliced into rings
•3 bay leaves
Heat your oven to 400º and line a large Dutch oven with foil, leaving enough extra to enclose the veggies and the roast.
Cut small slits around the roast and stuff them with the peeled and halved garlic cloves.
Rub the garlic studded roast beast with the seasoning blend (or your own blend of choice) and the salt and pepper.
Place the seasoned roast on top of the veggies, pour the red wine over all, then close the foil up and over the roast. Be sure to leave a pocket for steam to build up on top of the roast.
Reduce the oven temp to 350º, open the foil packet and baste the roast with the pan juices – I added a dash of Worcestershire and hot sauce at this point – reclose the foil, and pop it all back into the oven for another 90 minutes.
In truth, tho this was a fine roast beast, I think it was in the oven for a bit too long. Next time, I plan on setting the oven at 350º to start with, and mebbe reduce that second roasting period after basting to an hour.