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Roast Beef

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Roast Beef
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Makes: 8 servings adjust



Step 1

Set roast out on counter to come to room temperature.

Step 2

Preheat oven to 375 degrees. Line baking sheet with foil.


  • 1 Onion, thickly sliced
  • 3 pounds Top Sirloin Roast
  • 10 Carrots, peeled and cut into chunks
  • 6 Potatoes, scrubbed and quartered
  • 3 tablespoons Olive Oil
  • 1 teaspoon Salt
  • 12 teaspoon Pepper

Step 3

Lay the onion slices in the middle of the foil and place the roast on top. Arrange the carrots and potatoes closely around the roast. Drizzle the olive oil over the vegetables and the roast. Sprinkle with salt and pepper.

Step 4

Bake for 1 hour (20 minutes per pound for medium rare), or until 130 degrees.

Step 5

Remove from the oven, place on a serving plate, tent with aluminum foil and let the roast and vegetables rest for 15 minutes or until maximum internal temp of 145 degrees is reached for a medium doneness.


  • 2 tablespoons Flour

Step 6

For the gravy, pour off the accumulated juices from the baking pan to a medium saucepan. Bring to a boil. Whisk the flour with 1 cup water in a small bowl, then whisk into the pan juices. Cook until thickened and smooth. Serve hot over the sliced roast beef, carrots and potatoes.
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