How to Cook a Sirloin Roast

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The Recipe!

You'll need:

• 1 3-5 lb roast
• 2-3 cloves of garlic
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 tsp kosher salt
• several cranks of freshly cracked black pepper
• 3 Tbl olive oil

1. Preheat oven to 350F.
2. Put all ingredients except the roast into the bowl of a food processor, and pulse several times until finely chopped. You can also chopped them, and whisk together by hand. Don't skimp the salt - the salt will work with the natural juices of the roast to form the crusty exterior.
3. Rub the garlic/rosemary mixture thoroughly over the surface of the roast, massaging it in. Insert the probe of a meat thermometer into the very center of the roast.
4. Place in oven, and roast until you reach an internal temperature of 130F for medium rare. For each additional 'step' of doneness, add ten degrees. So medium would be 140, medium well, 150, and well done 160.
5. Pull from the oven when the thermometer reads 130. Make a tent of foil and loosely cover the roast. You'll see carryover cooking increase the temperature another 5-10 degrees. That's fine - you planned on it.
6. Carve the roast on a cutting board or large platter to catch the juices. Don't waste those - they are delicious too! Use a spoon to drizzle the jus over the meat when you serve it

A little horseradish sauce is also a very fine thing - as is good Dijon, or a red wine sauce....or nothing! This one is flavorful to go naked! Yay naked!