Skip to main content

Print This Recipe

Garlic And Herb "Roast Beast" with Gravy

  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    73 minutes
  • Cook Time:

    88 minutes


2 1/2 to 3 lb. beef sirloin roast
4 cloves garlic, sliced very thin
2 Tbsp. olive oil, divided
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
1 Tbsp. chopped fresh thyme leaves or 1 tsp. dried
1/2 small yellow onion, cut into 1/4-inch pieces
2 Tbsp. all-purpose flour
1 cup red wine, such as Cabernet Sauvignon
1 1/2 cups low-sodium beef broth
Garlic And Herb "Roast Beast" with Gravy


1. Let roast sit out about 20 minutes before cooking so it starts to come to room temperature.
2. Preheat oven to 375 degrees F. Use the tip of a knife to make slits all over the roast. Push a garlic slice into each slit. Rub roast with 1 Tbsp. of the olive oil and season all over with salt, pepper, and thyme.
3. Heat remaining 1 Tbsp. oil in a large oven-safe skillet over high heat. Add roast and sear until brown on all sides, about 5 minutes total. Transfer skillet to oven and cook until internal temperature is about 145 degrees F (medium-rare to medium), about 55 to 70 minutes. Transfer roast to a cutting board. Tent with foil and let rest.
4. Skim fat from skillet and discard; there should be about 1 Tbsp. of juices remaining. Place skillet with remaining juices on stovetop over medium heat. Add onion and cook until soft, about 6 minutes. Add flour and cook, stirring constantly until onions are coated, about 1 minute. Add wine and scrape up brown bits from pan. Continue to cook and stir until mixture thickens and is reduced by about half, about 3 to 5 minutes. Add broth and bring to a boil, stirring occasionally, until slightly thickened, about 8 minutes. Strain gravy through a fine mesh strainer into a gravy boat or small pitcher.
5. To serve, carve beef against the grain into 1/4-inch-thick slices and transfer to a platter. Serve with gravy on the side.
Source: Hannaford fresh Magazine, November - December 2014


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 680 kcal (34%)
Calories from Fat 315 kcal (0%)
Total Fat 35 g (54%)
Saturated Fat 11 g (55%)
Cholesterol 210 mg (70%)
Sodium 240 mg (10%)
Total Carbohydrates 7 g (2%)
Dietary Fiber 0 g (0%)
Protein 69 g (115%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a