Prep 25 mins
Cook 2 hrs
This is the roast beef that I regularly ate at home with my parents. My mother used white vinegar, but I prefer balsamic.
- 4 lbs beef sirloin, boned and rolled
- 3 onions
- 3 slices bacon
- 2 garlic cloves, peeled
- 3 tablespoons balsamic vinegar
- salt & freshly ground black pepper, to season
- 1 tablespoon olive oil
- 3 tablespoons red wine
- 3 tomatoes, medium-sized, peeled and cut in half
- 1 tablespoon olive oil, extra
- Unroll beef and wipe with a clean cloth or paper towel.
- Finely chop one of the onions and sprinkle over beef. Cover with bacon rashers trimmed of fat, and re-roll beef. Tie or skewer securely.
- Chop garlic finely and place in a bowl with vinegar, and salt and pepper to taste. Stand beef in bowl for 5 minutes, turn beef and stand a further five minutes. Drain remaining marinade and reserve.
- Heat 1 tablespoon olive oil in a griddle, and sear beef on all sides until browned.
- Place beef in a baking dish with the extra tablespoon of olive oil, cover and cook in a hot oven (450 degree F) for 15 minutes.
- Remove from oven and pour red wine and reserved marinade over meat.
- Return to oven, reduce heat to 400 degrees, cover loosely with foil and cook for 1 1/4 hours, basting several times.
- Cut remaining two onions in half and place with tomatoes around joint, and bake uncovered for a further 30 minutes. Add a splash of water to pan if necessary.
- Beef should be moist and tender with a rich brown gravy.
- Serve with roasted vegetables.