When I have time, it’s always a pleasure to have a meal I can nurture and cook slowly. Sunday Funday at 31 years old is very different from what Sunday Funday used to mean. Now it means cooking, baking, laundry, and cleaning. But I don’t think I’d have it any other way 🙂
This roast made the perfect accompaniment to an afternoon following a beautiful Patriots victory over the Jaguars. Go back to Florida…that was embarrassing to see!! I got it ready at halftime and it was ready to be eaten at the end of the game <3
This roast reminds me of ones that my mother and my Yiayia used to make on Sundays. With the accompaniment of some roasted potatoes, broccoli, and some gravy….you really can’t go wrong.
This worked best in a Dutch Oven. I have a beautiful green one that my mother gave me. It cooks it quickly and keeps the roast super moist. I love it 🙂
Sunday Roast Beef Dinner
- 3-3.5lb sirloin roast (I used x2 1.5lb roasts)
- 4 cloves of garlic, cut into slivers
- 1/4 c. beef broth
- 1/4 c. olive oil
- 1/4tsp. each of basil, rosemary, thyme, oregano, parsley, salt, and pepper
~ Preheat your oven to 375 degrees. Pour the beef broth into the bottom of the Dutch oven.
~ Prepare the garlic for the roast. Once the garlic is cut into slivers, take a long knife and make incisions all around the meat. Stagger them so that you get garlic bursting in most of your bites. Flip the roast around and make sure you get the underside, too.
~ Press the cut up garlic into the holes.
~ Now prepare your rub. Pour the olive oil into a bowl. Mix in all of the spices.
~ Take the roast and rub the oil & spice mixture all over all sides of the roast. Make sure you do this diligently. If definitely makes the roast moist and very flavorful.
~ Once the meats are prepared, place them into the Dutch oven which has been lined on the bottom with the beef broth. Cover the oven and allow the meat to cook for about 45 min.
~ While the meat cooks, prepare the rest of your sides. I tossed some halved purple potatoes with some salt, pepper, and olive oil and allowed them to roast along side the beef. I also roasted some broccoli in the oven with salt, pepper, olive oil, Italian seasoning, and lemon juice. These sides have similar flavors to the beef and are quite delicious.
~ Once the meat is done, remove it from the Dutch oven. Allow the meat to rest for 10 minutes before slicing it. Use the herby broth as a gravy to keep the meat moist. You can also dip bread into this lovely jus if you’re feeling frisky.
~ Happy Sunday dinner 🙂 <3