Roast Beast (Ok, Beef)

Name: Roast Beast (Ok, Beef)
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 8-12 serving(s)
Ingredients: 1 (6 lb) top sirloin roast; 2 medium onions, quartered and separated; 2 lbs carrots, cut in 2 inch chunks; 4 lbs potatoes, scrubbed and skin on cut in eighths; 1/2 teaspoon ground coriander; 1 teaspoon powdered ginger; 1 1/2 teaspoons minced garlic; 2 teaspoons cracked black pepper; 1 teaspoon sweet Hungarian paprika; 3 teaspoons kosher salt

Submitted by Sandi From CA

"Moo, I say, MOOOOOOOO!!"

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photo by Sandi From CA

Ready In:: 1hr 40mins
Ingredients:: 10
Serves:: 8-12

ingredients

1 (6 lb) top sirloin roast
2 medium onions, quartered and separated
2 lbs carrots, cut in 2 inch chunks
4 lbs potatoes, scrubbed and skin on cut in eighths
¹⁄₂ teaspoon ground coriander
1 teaspoon powdered ginger
1 ¹⁄₂ teaspoons minced garlic
2 teaspoons cracked black pepper
1 teaspoon sweet Hungarian paprika
3 teaspoons kosher salt

directions

Mix all the spices and the salt together. Moisten the roast with a little bit of water so the spices will stick. Sprinkle the mixture all over the roast and rub or press it in with your hand. Spank that puppy! Show him who's boss!
Place the roast, fat side up, in the center of a large roasting pan. Spread the onions, carrots and potatoes all around the roast. Don't worry, they're all friends and won't mind the close proximity. Roast in the oven at 375° for 15-20 minutes per pound depending on how silent you like your beef. Stir the vegetables about every 20 minutes, which will coat them with the juices and spices. Your best bet is to use a meat thermometer. Unless you're God, in which case you won't be needing THAT! Ha-Ha!
Ha.
Ok then, for rare beef, remove the meat from the oven at about 115-120°. For medium around 135-140°. Let the roast rest (shhh!), preferably 10-20 minutes. The internal temperature will go up 5-10° during that time. If you are cooking a smaller roast or the veggies are still hardened criminals, continue to cook them while the roast takes her nap. Slice and serve your moo with a heapin' helpin' of veggies. And thank the cow. She kinda gave up a lot.

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Reviews

Very good, I had a 2.5 lb roast and cooked for an hour. A little rare but very yummy.i wasn't sure if you cook covered or not! I think next time I'll cover for the first 20 mins, but will for sure make again.

Hunbuny_1
I'm a certified novice at roasts. Thank you for the temperature and time directions. It helped tremendously. It past the family test so next time I'll get brave and invite company over. <br/>P.S. Man, did the onion taste great.....

Hudson Valley Hungry
MmmMmm that's good roast! he said. This was fantastic, easy to prepare and a wonderful Sunday dinner. We had a 2.5 lb roast and left it in the oven for 40 minutes. It was perfectly medium rare and gooOood with a tasty crust! Thank you!

kelly in TO
Excellent. The title alone makes it. I used a 3 pound roast and discovered that I need to play with the cooking times more. My roast was a little rare for me but DH was thrilled!

Tys Kitchen
5 Stars! I had to improvise as I could not find my powdered ginger, so I used Chinese Five Spice powder...It worked great! Loved the taste of the crust and it smelled up my house heavenly....a must try. I had a 4 pound sirloin tip roast and it took about one hour and a half to cook.

CIndytc