Peppery roast beef served with gravy made with onions, rosemary and white wine.
| Level: | Easy |
| Total: | 3 hr 45 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 top sirloin roast, about 4 pounds (1.8 kilograms)
- 4 yellow onions, thinly sliced
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 1/4 cup (57 grams) unsalted butter, at room temperature
- 2 tablespoons cracked black pepper
- 1 tablespoon finely chopped rosemary
- 1/2 teaspoon garlic powder
- 3 tablespoons all-purpose flour
- 2 tablespoons (30 milliliters) brandy, white wine or red wine, optional
- 2 1/2 to 3 cups (625 to 750 milliliters) low-sodium beef stock
- Prepared horseradish, for serving
Instructions
- Set the roast to come up to room temperature while you heat your oven to 500 degrees F. Once it comes up to temperature, set a timer for 30 minutes. This will help ensure that your oven will maintain the high heat needed to oven sear the roast.
- Add the onions to a small roasting pan or 9-by-13-inch baking pan, toss with the oil and season with salt and ground pepper. To give the onions a head start, place in the oven just until softened and lightly golden around the edges, 10 to 15 minutes. Remove the onions from the oven, give them a stir and set aside. Allow the oven to heat for an additional 10 minutes.
- Meanwhile, mash together the butter, cracked pepper, rosemary and garlic powder in a small bowl. Season the roast well with salt and evenly spread the butter over top. If using a leave-in digital probe thermometer which I highly recommend, insert it into the center of the roast and set the temperature alarm for 135 degrees F for medium-rare. Place the roast on top of the onions and return to the oven.
- Set a timer for 20 minutes for a 3- to 4-pound (1.35- to 1.8- kilogram) roast. If your roast weighs more than 4 pounds (1.8 kilograms), simply cook for 5 minutes per pound of meat, rounding up to the nearest minute. For example, a roast weighing 4.3 pounds will cook for 22 minutes (4.3 pounds multiplied by 5 equals 21.5, rounded up to 22 minutes).
- Without opening the oven door, turn the oven off and set a timer for 2 hours, keeping the oven door closed the whole time.
- After 2 hours, remove the roast from the oven, transfer to a cutting board, tent with aluminum foil and set aside while you prepare the gravy.
- Place the roasting pan with the onions over medium heat and bring to a sizzle. Scatter over the flour, stir in and cook for 2 minutes. Deglaze the pan with the brandy or wine if using, then slowly begin whisking in 2 1/2 cups of the beef stock. Bring to a simmer and cook until thickened, adding more stock if needed to reach your desired gravy consistency.
- Slice the roast, transfer the gravy to a gravy boat and serve with horseradish.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 601 |
| Total Fat | 39 g |
| Saturated Fat | 17 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 47 g |
| Cholesterol | 187 mg |
| Sodium | 923 mg |
Reviews
Sourcing a top sirloin roast was the hardest part of this recipe. Grocery stores in my area carry sirloin tip roasts which is not the same part of the sirloin as the top sirloin. Publix came through and one of the butchers there cut one for me. This recipe is fantastic although just a little too peppery for me and the wife. Next time I’ll cut the pepper in half. The oven technique used is exactly how I cook prime rib. For my oven 5.5 minutes per pound at 500 degrees worked perfectly for a medium rare roast. The onion graving is the bomb also. For this recipe I opted for using brandy. Imao the gravy did need some extra salt. We will definitely make this again.
I recently embarked on a New Year’s Day culinary journey inspired by Mary Berg’s irresistible peppercorn roast beef with onion gravy recipe. Equipped with a top sirloin roast from Harris Teeters, the experience was fabulous.
Mary Berg’s recipe stood out for its simplicity, allowing the quality of the ingredients to shine. The top sirloin roast sourced from Harris Teeters was a star – a beautifully marbled cut that promised both tenderness and flavor. The butcher’s expertise at Harris Teeters was evident in the precision of the cut, ensuring a delightful roast.
The peppercorn crust, a key element of Berg’s recipe, blended coarsely ground black peppercorns, garlic powder, and chopped rosemary. The combination created a perfect harmony of spice and savory notes, forming a crust that adorned the roast with a tantalizing aroma.
The cooking process, guided by Mary Berg’s instructions, was straightforward and foolproof. A well-timed sear in a hot baking pan and a slow roast in the oven resulted in a perfectly cooked top sirloin – tender, juicy, and with a delectable peppery exterior.
The onion gravy was a revelation. Mary Berg’s technique of caramelizing the onions to perfection and then deglazing with red wine added a depth of flavor that complemented the roast impeccably. The gravy’s velvety texture and rich taste elevated the entire dish, turning it into a culinary masterpiece.
The final presentation was met with awe. Slicing through the roast revealed a beautiful pink center, surrounded by a crust that boasted texture and flavor. The fragrance of peppercorns and savory beef filled the kitchen, setting the stage for a remarkable New Year’s feast.
Mary Berg’s peppercorn roast beef with onion gravy and a top sirloin roast from Harris Teeters exceeded all expectations. The recipe’s simplicity, combined with the quality of the ingredients, resulted in a dish that was not only a joy to prepare but also a resounding success on the dining table. I wholeheartedly recommend this recipe to anyone seeking a delightful, impressive main course for special occasions. Here’s to a fabulous start to the year in culinary delights!
Mary Berg’s recipe stood out for its simplicity, allowing the quality of the ingredients to shine. The top sirloin roast sourced from Harris Teeters was a star – a beautifully marbled cut that promised both tenderness and flavor. The butcher’s expertise at Harris Teeters was evident in the precision of the cut, ensuring a delightful roast.
The peppercorn crust, a key element of Berg’s recipe, blended coarsely ground black peppercorns, garlic powder, and chopped rosemary. The combination created a perfect harmony of spice and savory notes, forming a crust that adorned the roast with a tantalizing aroma.
The cooking process, guided by Mary Berg’s instructions, was straightforward and foolproof. A well-timed sear in a hot baking pan and a slow roast in the oven resulted in a perfectly cooked top sirloin – tender, juicy, and with a delectable peppery exterior.
The onion gravy was a revelation. Mary Berg’s technique of caramelizing the onions to perfection and then deglazing with red wine added a depth of flavor that complemented the roast impeccably. The gravy’s velvety texture and rich taste elevated the entire dish, turning it into a culinary masterpiece.
The final presentation was met with awe. Slicing through the roast revealed a beautiful pink center, surrounded by a crust that boasted texture and flavor. The fragrance of peppercorns and savory beef filled the kitchen, setting the stage for a remarkable New Year’s feast.
Mary Berg’s peppercorn roast beef with onion gravy and a top sirloin roast from Harris Teeters exceeded all expectations. The recipe’s simplicity, combined with the quality of the ingredients, resulted in a dish that was not only a joy to prepare but also a resounding success on the dining table. I wholeheartedly recommend this recipe to anyone seeking a delightful, impressive main course for special occasions. Here’s to a fabulous start to the year in culinary delights!
Made this for Christmas dinner and it turned out great! I had to not second guess myself and trust the meat thermometer because my was done in probably 1 hour. (after the 20 minute high temp). I live in the States and own a restaurant so when I ordered through my food supplier, it came labeled as “top butt roast”. I was scared that I got the wrong thing but they assured me it was correct. So if you live in the States and want to make this recipe you might want to refer to it that way to your butcher. My pieces looked more rectangular not round so I tied it into a round using butchers twine by pressing on the sides to push it together into a more round shape. I ordered 6 lbs and when it came there were 2 pieces and both were 3 lbs so I’m thinking maybe that’s the maximum size?? Definitely cook to temperature and trust that it will work. I added sauteed mushrooms to the sauce and I didn’t use all the onions, it seemed like too much, still had a strong onion flavor. Next time I won’t bother with the mushrooms, they didn’t add much to the party.
I cannot find the roast needed for this recipe in the USA. It looks more of a boneless prime rib in the photo. Top loin roast at the butcher gave me a super thick sirloin steak. Help!
What would the time adjustment be for medium-well doneness?
Love the technique, looks delicious
Love the technique, looks delicious