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Garlic-Crusted Sirloin Tip Roast with Mushroom Gravy

Garlic-Crusted Sirloin Tip Roast with Mushroom Gravy
Fragrant with roasted garlic, this roast makes an easy and impressive centerpiece to a harvest menu.
Servings: 6

INGREDIENTS
1 4 lb/2 kg beef sirloin tip oven roasts
10 cloves garlic, minced
2 tsp (10 mL) kosher salt or salt
2 tbsp (30 mL) vegetable oil
1 tsp (5 mL) pepper

Mushroom Gravy:
1-3/4 cups (425 mL) beef stock, (approx)
1 tbsp (15 mL) vegetable oil
1/2 small onion, finely chopped
2 cups (500 mL) thinly sliced cremini mushrooms
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1/4 tsp (1 mL) dried thyme
3 tbsp (45 mL) all-purpose flour

PREPARATIONS
Place roast on rack in roasting pan. In bowl, mash garlic with salt to form paste; stir in oil and pepper. Spread over roast.

Roast in 500°F (260°C) oven for 30 minutes. Reduce heat to 275°F (140°C); roast until meat thermometer inserted into centre registers 140°F (60°C) for medium-rare, about 2 hours. Transfer to cutting board; tent with foil and let stand until temperature rises 5°F (3°C), about 10 minutes.

Mushroom Gravy: Meanwhile, skim fat from pan juices; scrape juices into glass measure. Add enough stock to make 2 cups (500 mL). Set aside.

In saucepan, heat oil over medium-high heat; fry onion, mushrooms, salt, pepper and thyme, stirring occasionally, until softened and no liquid remains, about 6 minutes.

Stir in reserved pan juice mixture; bring to boil. In small bowl, whisk flour with 1/4 cup (50 mL) water; stir into gravy and simmer until thickened, about 2 minutes

Loyal Readers: Recipes

Loyal Readers: Recipes: Pumpkin Bread Recipe Pumpkin Bread Recipe Pumpkin purée makes for an aromatic, moist pumpkin bread, but it can also give the bread...

THE Best Lasagna

THE Best Lasagna
Prep Time: 30 Min
Cook Time: 2 Hrs 30 Min
Ready In: 3 Hrs 15 Min
Ingredients
• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

Directions
1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.