- 4 pounds A-grade marbled sirloin steak
- Smoky mesquite seasoning
- a dash of garlic salt, optional
- Kosher salt and freshly ground black pepper
- 1 teaspoon dried herbs, such as oregano, rosemary, thyme
- 1-2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, sliced in quarters and stuffed into the roast
- 3 sprigs fresh parsley
- 1/2 butternut squash, diced
- 3 potatoes, diced
- 1 zucchini, sliced
- 4 shallots
- 5 cremini mushrooms, halved
- 4 carrots, peeled and halved
- 1 cup red wine
- a dash of Worcestershire sauce
Season the steak with the smoky mesquite seasoning, garlic salt, kosher salt, ground black pepper and dried herbs. Rub in well and marinate in the fridge overnight. (This is optional, but makes for a better roast.) Remove from the fridge an hour before cooking, drizzle with olive oil.
In a hot skillet pan sear the base and sides of the roast drizzled with butter. Remove from the heat and set aside. In a Staub casserole dish add the seared roast and arrange the vegetables. Pour in the wine.
Preheat the oven to 350ºF. Roast for about 15 minutes per pound or until it reaches an internal temperature of 140ºF to 145ºF. (Medium rare to medium roast) Baste with the drippings. Remove the dish from the oven, place the roast on a platter to rest & loosely cover with aluminum foil for about 15-20 minutes before serving.
In the meantime make a gravy from the drippings. In a small pot on low heat, stir in the 2-3 tablespoons of flour until combined, add a dash of Worchestershire sauce, whisk, then reduce to a thick luscious gravy. Ensure that no lumps are formed.
On a light broil, return the casserole dish with the vegetables with a drizzle of olive oil. Keep an eye not to burn the vegetables.
Thinly slice the roast beef, serve with an array of roasted vegetables, delectable gravy and pickled beet root.