Garlic-Crusted Sirloin Tip Roast with Mushroom Gravy



1 beef sirloin tip oven roast (4 lb)
10 cloves garlic, minced
2 tsp salt or kosher salt
2 tbsp vegetable oil
1 tsp pepper

Mushroom Gravy:
1-3/4 cups beef stock (approx)
1 tbsp vegetable oil
Half small onion, finely chopped
2 cups thinly sliced cremini mushrooms
1/4 tsp each salt, pepper and dried thyme
3 tbsp all-purpose flour

1. Place roast on rack in roasting pan. In bowl, mash garlic with salt to form paste; stir in oil and pepper. Spread over roast.
2. Roast in 500°F oven for 30 minutes. Reduce heat to 275°F; roast until meat thermometer inserted into center registers 140°F, for medium-rare, about 2 hours. Transfer to cutting board; tent with foil and let stand until temperature rises 5°F , about 10 minutes.
3. Mushroom Gravy:
1. Meanwhile, skim fat from pan juices; scrape juices into glass measure. Add enough stock to make 2 cups . Set aside.
2. 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.
3. Stir in reserved pan juice mixture; bring to boil. In small bowl, whisk flour with 1/4 cup water; stir into gravy and simmer until thickened, about 2 minutes.

Yield: serves 8-10

Canadian Living Test Kitchen