Ingredients

  • 1 1/2 cups beef broth
  • Freshly ground black pepper
  • 1 teaspoon fresh winter savory, minced
  • 5 cloves garlic, peeled and slivered
  • Kosher salt
  • 1 teaspoon fresh oregano, minced
  • 1 medium red onion
  • 3 cups quartered small red potatoes
  • 1 teaspoon dried thyme leaves
  • 1 4-lb boneless top sirloin roast
  • 1 1/2 tablespoons unsalted butter
  • 1 cup whole white mushrooms
  • 3/4 cup Shariz or other dry red wine

Ready In 105 Minutes

Servings: 10

Cooking Instructions

Step 1

  • Rinse and dry the roast, meat should be at room temperature. use a sharp paring knife to make slits over the entire surface of the roast and insert garlic slivers.In a small bowl mix together the thyme leaves, savory, oregano, 1 1/2 teaspoons of salt, 1/2 teaspoon pepper and 3 tablespoons of the oil.
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Step 2

  • Brush this mixture on all sides of the roast.

Step 3

  • Place oven rack in center position and preheat oven to 450 F.Lightly oil or spray the bottom of a roasting pan, place roast in the center of the pan, fat side up. Roast in the oven for 15 minutes.While meat is roasting prepare the vegetables. Oil or spray a large rimmed baking sheet. Peel onion and cut into wedges, leaving the root end intact. Toss onions, potatoes, and mushrooms in a large bowl with 1/2 cup olive oil. Season with fresh ground pepper and Kosher salt, toss again, then place on the prepared baking sheet.After meat has roasted for 15 minutes, reduce heat to 350 F and place the pan of vegetables on the lower rack of the oven. Continue to roast the meat for 50-60 minutes or until meat thermometer registers 130-135 F. Stir the vegetables every 15 minutes, until slightly browned and charred around the edges, for 50-60 minutes.When done, transfer the roast to a cutting board and let rest for 20 minutes. At this time if the vegetables are not fork tender, continue to roast until done.
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  • Length: 185 minutes

Step 4

  • Remove vegetables and tent with foil.Skim off and discard any fat from pan.
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Step 5

  • Place pan over medium heat on stovetop, add broth and wine to deglaze the pan. Bring mixture to a simmer and reduce by half. Swirl in the butter and season with salt and pepper.
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Step 6

  • Cut roast crosswise against the grain into 1/4? slices. Arrange sliced meat on platter and surround with roasted vegetables.
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Step 7

  • Drizzle sliced meat with some of the pan gravy and serve remainder to pass.
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