Recipe by Chef Jeff's
This is one of the local favorites in my restraunt when the snow birds come from the north.
- 20 lbs boneless sirloin, butt
- 1⁄3 cup salt
- 1 tablespoon pepper
- 1 1⁄2 cups onions
- 2 garlic cloves
- 4 ounces carrots
- 4 ounces celery
Directions See How It's Made
- Place Sirloin Butt in a roast pan. Rub salt and pepper into roast. Rough cup vegetables, mince garlic add to roast pan. Place roast in a 325 - 350 degree oven. Roast for 1 1/2 hours. Add 1 quart of beef stock or water To cook to medium add an additional 45 minutes.
- When meat has been removed, take pan drippings add an additional pint of beef stock, season to taste, strain and serve as hot au jus with slices of roast.