Garlic-Crusted Sirloin Tip Roast with Mushroom Gravy

  • Servings: 8
  • Provided by:

    Ingredients Print Recipe

  • 1 4 lb/2 kg beef sirloin tip oven roasts
  • 10 cloves garlic, minced
  • 2 tsp (10 mL) kosher salt or salt
  • 2 tbsp (30 mL) vegetable oil
  • 1 tsp (5 mL) pepper


Mushroom Gravy:

  • 1-3/4 cups (425 mL) beef stock, (approx)
  • 1 tbsp (15 mL) vegetable oil
  • 1/2 small onion, finely chopped
  • 2 cups (500 mL) thinly sliced cremini mushrooms
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1/4 tsp (1 mL) dried thyme
  • 3 tbsp (45 mL) all-purpose flour

Place roast on rack in roasting pan. In bowl, mash garlic with salt to form paste; stir in oil and pepper. Spread over roast.

Roast in 500F (260C) oven for 30 minutes. Reduce heat to 275F (140C); roast until meat thermometer inserted into centre registers 140F (60C) for medium-rare, about 2 hours. Transfer to cutting board; tent with foil and let stand until temperature rises 5F (3C), about 10 minutes.

Mushroom Gravy: Meanwhile, skim fat from pan juices; scrape juices into glass measure. Add enough stock to make 2 cups (500 mL). Set aside.

In saucepan, heat oil over medium-high heat; fry onion, mushrooms, salt, pepper and thyme, stirring occasionally, until softened and no liquid remains, about 6 minutes.

Stir in reserved pan juice mixture; bring to boil. In small bowl, whisk flour with 1/4 cup (50 mL) water; stir into gravy and simmer until thickened, about 2 minutes.

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