Rosemary and Garlic Sunday Roast
 
 
Author:
Ingredients
  • 1.4 kg Top Sirloin Roast, tied
  • Kosher Salt
  • Freshly ground pepper
  • 4 garlic cloves or 2 large, grated
  • 3-4 tbsp finely minced rosemary leaves (no stem)
  • 1 tbsp olive oil
  • Carrot wedges (optional)
  • Bisto (optional)
  • Instant Read Thermometer
Instructions
  1. Remove your roast from the fridge two hours before serving.
  2. Pat dry and press salt and pepper on all sides before allowing it to come to room temperature.
  3. Preheat the oven to 375F.
  4. In a small bowl, stir together the grated garlic cloves, minced rosemary leaves and olive oil.
  5. Press this onto the roast, trying to get all sides and the end.
  6. Set in the roasting pan.
  7. If making, scatter the carrot wedges around the roast, then drizzle with olive oil, season with salt and pepper to taste..
  8. Roast for approximately 30 minutes.
  9. Reduce heat to 275F. continue to roast for approximately one hour. Start checking the temperature after 30 minutes or so. Bake until the roast is 5 degrees lower than the desired internal temperature:
  10. Rare: 115 - 120F
  11. Medium Rare: 120-125F
  12. Medium: 130-135F
  13. Medium Well: 140-145F
  14. Well-done: 150-155F
  15. Times vary depending on the size of your roast. This 1.4kg roast took 1 hour and 25 minutes to reach 130F on the instant read thermometer. Move the roast to a wooden carving board, lightly tent with foil to keep warm while it rests. Allow the meat to rest while making your gravy, approx 20-30 minutes to allow the juice to reabsorb into the meat. Once sliced, this method had pink entirely through the center of the roast with no deep rare area in the middle.
  16. If making carrots, they can be set in a serving bowl and covered with foil then set aside. Allow the meat to rest while making your gravy, approx 20-30 minutes to allow the juice to reabsorb into the meat.
  17. Place the roasting pan on your stove, covering two burners. Add a cup of water and 1-2 tbsp Bisto. Whisk to blend. Add more water and Bisto until you have the desired amount and consistency.
  18. *If making yorkshire puddings, recipe to follow, immediately turn your oven up to 425F and prepare your muffin tin.
  19. This size of roast fed 4 with just a bit left over.
Recipe by Just a Smidgen at https://justasmidgen.com/2025/12/19/rosemary-and-garlic-sunday-roast-with-yorkshire-puddings/