Recipe by gailanng
Not that Cook's Country recipes are the do-all, say-all, but this one looks pretty good from a newsletter, February, 2008...Chicago-Style. Some Cook's Country Notes: Don't use a rump roast. It proved too tough and the tasters preferred the meatiness and tenderness of a top sirloin roast. Elevating the roast on a rack kept it out of the jus and kept the meat from becoming too mushy. To get the browned crust desired, the roast was browned in a skillet before adding the "rub".
- 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
Directions See How It's Made
- Adjust oven rack to lower-middle position and heat oven to 300 degrees.
- Combine garlic powder, basil, oregano and pepper in small bowl; set aside.
- 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.
- 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.
- 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.
- Pour jus through fine-mesh strainer and keep warm. Slice roast crosswise against grain into 1/4-inch-thick slices. Serve with jus.
- Additional note from me: If making sandwiches, assemble sliced beef on a roll and top with the roasting pan juice and Giardinera. See homemade: recipe #468165).