Ingredients

Here are the following ingredients:

• Roast
• 1 Beef Bottom Sirloin Ball Tip Oven Roast (about 3 lb/1.5 kg)
• 2 tbsp (30 mL) vegetable oil
• 1 tbsp (15 mL) dried herb blend, such as herbs de Provence, fine herbs or Italian seasoning
• 1½ tsp (7 mL) EACH salt and fresh ground pepper
• Onion Jus
• 2 tbsp (30 mL) butter
• 4 cups (1 L) thinly sliced sweet onions, such as Vidalia or Spanish
• 2 cloves garlic, minced
• 2 tsp (10 mL) dried herb blend, such as herbs de Provence, fine herbs or Italian seasoning
• ½ tsp (2 mL) EACH salt and fresh ground pepper
• ¾ cup (175 mL) dry red wine
• 1 tbsp (15 mL) soy sauce
• 2 tbsp (30 mL) all-purpose flour
• 2 cups (500 mL) reduced-sodium beef broth
• To Serve
• 6 slices sourdough bread, about 1 inch (2.5 cm) thick
• 2 cups (500 mL) shredded Gruyère or mozzarella cheese
• 2 tbsp (30 mL) finely chopped fresh parsley

Shopping List

Here are the following shopping items to buy:

• 1 Beef Bottom Sirloin Ball Tip Oven Roast (about 3 lb/1.5 kg)
• Vegetable oil
• Butter
• Sweet onions, such as Vidalia or Spanish
• 2 cloves garlic, minced
• Dried herb blend, such as herbs de Provence, fine herbs or Italian seasoning
• Salt and fresh ground pepper
• Dry red wine
• Soy sauce
• All-purpose flour
• Reduced-sodium beef broth
• 6 slices sourdough bread
• Shredded Gruyère or mozzarella cheese
• Fresh parsley

Method

Follow these cooking methods/directions:

1. Roast: Rub roast all over with oil, dried herbs, salt and pepper. Place roast on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Oven-sear in preheated 450°F oven for 10 minutes.

2. Reduce heat to 275°F; roast, uncovered, for about 2 hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). NOTE: See ‘AVERAGE ROAST COOKING TIMES’ chart below for timing estimates for all types and sizes of beef roasts.

3. Transfer to cutting board, cover with foil and let rest for 15 minutes.

4. Onion Jus: Melt butter in a large nonstick skillet set over medium heat. Add onions, garlic, dried herbs, salt and pepper. Cook, stirring often, for 10 minutes or until softened and lightly browned. Add up to ½ cup (125 mL) water if pan gets dry and onions begin to stick.

5. Add wine and soy sauce. Simmer for 3 minutes or until reduced by half. Sprinkle in flour; cook, stirring, for 2 minutes. Gradually whisk in broth; bring to a simmer. Cook, stirring often, for 10 minutes or until very thick. Remove from heat.

6. To Serve: Carve roast across the grain into very thin slices. Preheat broiler to high; position rack in top third of oven. Arrange bread slices on a large foil-lined baking sheet. Toast for 2 minutes per side or until lightly golden. Top bread with sliced roast. Spoon warm Onion Jus evenly over beef (careful it does not run over the sides).

7. Toss cheese with parsley in a bowl; sprinkle evenly over each portion. Broil for 3 to 5 minutes or until cheese is melted and lightly browned in spots. Let stand for 2 minutes before serving.

   

   Leftover roast can be stored, tightly covered, in the refrigerator for 3 to 5 days. Carve thinly to make cold roast beef sandwiches or finely chop and add to quesadilla fillings.