Here’s the perfect centerpiece recipe for a special holiday dinner –Garlic-Infused Sirloin Beef Roast! This roast is extra-special since it uses three different varieties of Garlic Gold®. First, we marinated the roast with Garlic Gold® (nuggets in oil), then we cooked with a generous coating of our Sea Salt Nuggets, and finally we combined the pan drippings with GarlicGold® Oil for a savory, tangy sauce. The roast is covered in crunchy and flavorful Garlic Gold®, giving it both an incredible flavor and beautiful presentation. Your guests will be impressed with this unusual and delicious recipe!
Ingredients:
- 1 3-4 pound boneless top sirloin beef roast, tied with string
- ½ cup Garlic Gold® (nuggets in oil)
- ½ cup Garlic Gold® Nuggets with Sea Salt
- Freshly ground black pepper
- 2 Tablespoons Garlic Gold® Oil
- 2 Tablespoons Marsala wine or aged balsamic vinegar
- Pinch sugar to taste (optional)
Directions:
Make 1-inch small incisions on outside of roast 3 inches apart from one another. Rub roast lightly with ¼ cup of the Garlic Gold® ( nuggets in oil) so as to coat all surfaces. Place roast in refrigerator on rack placed over roasting pan or cookie sheet, cover lightly with cheesecloth, and allow to age for 1-4 days to develop flavor. Trim any external fat or hard edges.
Preheat oven to 250 degrees. Sprinkle exterior of the roast with freshly ground pepper, the remaining ¼ cup Garlic Gold® (nuggets in oil) and Garlic Gold® Nuggets with Sea Salt. Place roast uncovered in Dutch oven and bake until internal temperature when taken with a meat thermometer comes to 110 degrees, about 60-70 minutes. Increase oven temperature to 450 degrees and cook another 5-10 minutes or until internal temperature reaches 130 degrees.
Remove from oven and transfer onto a carving board. Cover with foil and allow to sit while making sauce. To make sauce to serve over the roast, put the Dutch oven on stove and add the 2 Tablespoons Garlic Gold® Oil, Marsala wine, and sugar to taste (optional). Heat on medium, stirring constantly, to blend the wine with the juices from the roast, for 1-2 minutes. Remove from heat and, using rubber scraper, put into bowl for serving with roast on table.
After allowing the roast to sit for 20 minutes, carve thinly on the bias to serve, drizzling each serving with some of the sauce. Leftovers can be carved paper thin when meat is cold the next day for sandwiches.
Serves 8-10.
