Top Sirloin Beef Roast for Dinner and Sandwiches and Potatoes Mashed With Scallions Cheddar and Garlic
Top Sirloin Beef Roast for Dinner and Sandwiches and Potatoes Mashed With Scallions Cheddar and Garlic
Servings: Potatoes serve 4-6
Ingredients:
For the Top Sirloin Beef Roast
- 4-5 small garlic cloves grated
- 4 teaspoons / kosher salt
- 4 teaspoons / black pepper
- 4 teaspoons / rosemary leaves
- 5-6 pounds / boneless beef top sirloin roast leave the fat on top
- Extra-virgin olive oil as needed
For the Potatoes Mashed With Scallions Cheddar and Garlic
- 2 pounds / Yukon Gold potatoes
- Salt and pepper
- 1/3 pound / butter plus one tablespoon
- 1/3 cup / heavy cream
- 1 bunch / scallions
- 1 clove / garlic
- White cheddar cheese as much as desired
Instructions:
-
For the Top Sirloin Beef Roast
In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat; press with your fingers to make it stick all over. Cover loosely with plastic wrap and refrigerate at least 3 hours best overnight. - When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 60 minutes.
- Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.
- If you perhaps have a remote cooking thermometer, this would be the place to use it; hopefully you at least have an instant read to temp check. Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 2 hours or so to but begin checking temp at 1:45 as it will come up to temp quickly at the end. You’re looking for 125 degrees for rare. Remove the roast from the oven and let sit uncovered as the temp will rise by about ten degrees and should be perfect.
- Transfer the meat to a cutting board and cut a slice or two for dinner and then if you plan to use for sliced roast beef sandwiches, trim off the fat cap let the roast cool completely to room temp, wrap and refrigerate overnight before for using a sharp carving knife or food slicer to finish the job.
- To freeze, portion meat and wrap each in plastic film and then into a freezer bag. If possible, chill in refrigerator before freezing as you want the beef to freeze quickly to stop any moisture build up.
-
For Potatoes Mashed With Scallions Cheddar and Garlic
Place 2 pounds of peeled and diced Yukon Gold potatoes in a pot with cold water and a dash of salt, and bring to a simmer. Simmer until the potatoes are just tender and still hold their shape. - Strain them of all of the water so they are dry as possible.
- In the bowl of a mixer with the whisk attachment, whip the potatoes with 1/3 pound of softened butter and 1/3 cup heavy cream. Season to taste with salt and pepper.
- Cut 1 small bunch of scallions into small rings and quickly soften them by sautéing them in a tablespoon of butter over medium-high heat.
- Add 1 minced clove of garlic to the pan with the scallions. Season with salt and pepper. Cook until the garlic is no longer raw.
- Mix the scallions and grated white cheddar cheese into the mashed potatoes. Use as much cheese as desired.