Wednesday, March 12, 2014

Beef Sirloin Roast

There is something so special about a good beef roast.  The smells when it's roasting, the sweet juices that come from it, and the glorious taste of beef cooked right.  We enjoy a good beef roast many times throughout the year, don't you? It's simply delicious. After enjoying your beef roast for dinner, shave some of the beef for French Dip sandwiches!  Yummy!

1 - 5 lb. beef sirloin roast
Olive oil to rub over meat
Freshly ground sea salt/real salt and cracked pepper
2 tsp. minced garlic
Several leaves of fresh Rosemary

Remove roast from the refrigerator and let it stand at room temperature one hour prior to roasting. Preheat oven to 450 degrees.  Rub olive oil all over roast, cover with freshly ground sea salt or real salt and cracked pepper.  Place in roasting pan and top with minced garlic and rosemary leaves.  Roast 15 minutes at 450; reduce heat to 350 degrees and continue to roast 20 minutes per pound or until internal temperature with a digital thermometer reaches 120 for rare, 125 for medium rare and 135 for medium (remember the internal temperature will rise while the meat is resting, so always remove it 5 degrees before optimal temperature is reached).  Remove from oven and let rest 15-20 minutes before carving.