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Roast Recipes

Roast Recipes Accordion by Category
Beef Sirloin Roast

ITEM #2064

Thaw* product on a dish in the refrigerator.

SEAR & ROAST
1. Preheat oven to 400°F.
2. Season steaks with salt and pepper.
3. In skillet, heat 2 teaspoons of olive oil on medium-high heat until almost smoking.
4. Sear steaks 1 minute on each side.
5. Roast in oven 6-8 minutes on each side for medium-rare. Please adjust time if your steak is bigger or smaller, or if you like it more or less done.

GRILL 1. Heat grill to medium-high.
2. Lightly brush steaks with olive oil and season with salt and pepper.
3. Grill 6–8 minutes on each side for medium-rare.

BROIL 1. Preheat broiler to high.
2. Lightly brush steaks with olive oil and season with salt and pepper.
3. Broil 6–80 minutes on each side for medium-rare.
Remove thawed meat from the refrigerator 30 minutes before cooking.

INGREDIENTS

  • 2 tablespoons olive oil
  • 6 basil leaves
  • 1 3lb beef sirloin roast
  • 1 tablespoon salt
  • 4 Cloves garlic, minced
  • 1 teaspoon ground black pepper
  • 2 cups brewed coffee
  • 1/2 cup all-purpose flour
  • 1 1/2 cups water
  • 1/2 cup water
  • 2 cubes beef bouillon
  • salt to taste

DIRECTIONS
1. Heat olive oil in stock pot over medium heat; sear roast in the hot oil until slightly browned, about 2 minutes per side. Remove roast from pot and place on a plate. Cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
2. Return seared roast to the stock pot; pour coffee and 1 1/2 cup water over roast. Add beef bouillon, basil leaves, 1 tablespoon salt, and pepper.
3. Bring broth to a boil; reduce heat to medium low, cover stock pot, and simmer until meat is falling apart, 2 to 3 hours. Remove and discard basil leaves. Transfer roast to a serving dish and cover with a lid or aluminum foil, keeping the broth in the stock pot over medium heat.
4. Whisk flour and 1/2 cup water together in a bowl until smooth. Slowly whisk flour mixture into broth until gravy is smooth and somewhat clear; season with salt. Pour about half the gravy over the roast and pour the rest into a gravy boat for serving.

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