Italian Roast Beef (cook's Country)

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 (4 lb) top sirloin roast, fat trimmed to 1/4 inch thick (boneless)
• 4 teaspoons garlic powder
• 4 teaspoons dried basil
• 4 teaspoons dried oregano
• 1 tablespoon pepper
• 2 tablespoons vegetable oil, divided
• 1 large onion, chopped fine
• 3 -4 garlic cloves, minced
• 1 tablespoon flour
• 2 cups low sodium beef broth
• 2 cups low sodium chicken broth
• 1 1/2 cups water
• 1 teaspoon red pepper flakes
• 2 teaspoons salt

Recipe

• 1 adjust oven rack to lower-middle position and heat oven to 300 degrees.
• 2 combine garlic powder, basil, oregano and pepper in small bowl; set aside.
• 3 pat roast dry with paper towels. heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. brown roast all over, about 10 minutes, then transfer to v-rack (or roasting rack) set inside roasting pan.
• 4 add onion to fat in skillet and cook over medium heat until softened, about 5 minutes. stir in garlic, flour and 1 teaspoon of the spice mixture until fragrant, about 1 minute. stir in broths and water, using wooden spoon to scrape up browned bits. bring to boil, then pour into roasting pan; set aside.
• 5 stir together the remaining oil, pepper flakes and salt into remaining spice mixture. rub mixture all over meat and roast until meat registers 125 degrees (for medium-rare), 75 to 90 minutes. transfer roast to cutting board, tent with foil, and let rest 20 minutes.
• 6 pour jus through fine-mesh strainer and keep warm. slice roast crosswise against grain into 1/4-inch-thick slices. serve with jus.
• 7 additional note from me: if making sandwiches, assemble sliced beef on a roll and top with the roasting pan juice and giardinera. see homemade: giardiniera).