Recipe courtesy of Mary Berg
Peppercorn Roast Beef with Onion Gravy
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 601
- Total Fat
- 39
- Saturated Fat
- 17
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 47
- Cholesterol
- 187
- Sodium
- 923
- Total: 3 hr 45 min (includes heating times)
- Active: 25 min
Ingredients
1 top sirloin roast, about 4 pounds (1.8 kilograms)
4 yellow onions, thinly sliced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1/4 cup (57 grams) unsalted butter, at room temperature
2 tablespoons cracked black pepper
1 tablespoon finely chopped rosemary
1/2 teaspoon garlic powder
3 tablespoons all-purpose flour
2 tablespoons (30 milliliters) brandy, white wine or red wine, optional
2 1/2 to 3 cups (625 to 750 milliliters) low-sodium beef stock
Prepared horseradish, for serving
Directions
- Set the roast to come up to room temperature while you heat your oven to 500 degrees F. Once it comes up to temperature, set a timer for 30 minutes. This will help ensure that your oven will maintain the high heat needed to oven sear the roast.
- Add the onions to a small roasting pan or 9-by-13-inch baking pan, toss with the oil and season with salt and ground pepper. To give the onions a head start, place in the oven just until softened and lightly golden around the edges, 10 to 15 minutes. Remove the onions from the oven, give them a stir and set aside. Allow the oven to heat for an additional 10 minutes.
- Meanwhile, mash together the butter, cracked pepper, rosemary and garlic powder in a small bowl. Season the roast well with salt and evenly spread the butter over top. If using a leave-in digital probe thermometer which I highly recommend, insert it into the center of the roast and set the temperature alarm for 135 degrees F for medium-rare. Place the roast on top of the onions and return to the oven.
- Set a timer for 20 minutes for a 3- to 4-pound (1.35- to 1.8- kilogram) roast. If your roast weighs more than 4 pounds (1.8 kilograms), simply cook for 5 minutes per pound of meat, rounding up to the nearest minute. For example, a roast weighing 4.3 pounds will cook for 22 minutes (4.3 pounds multiplied by 5 equals 21.5, rounded up to 22 minutes).
- Without opening the oven door, turn the oven off and set a timer for 2 hours, keeping the oven door closed the whole time.
- After 2 hours, remove the roast from the oven, transfer to a cutting board, tent with aluminum foil and set aside while you prepare the gravy.
- Place the roasting pan with the onions over medium heat and bring to a sizzle. Scatter over the flour, stir in and cook for 2 minutes. Deglaze the pan with the brandy or wine if using, then slowly begin whisking in 2 1/2 cups of the beef stock. Bring to a simmer and cook until thickened, adding more stock if needed to reach your desired gravy consistency.
- Slice the roast, transfer the gravy to a gravy boat and serve with horseradish.