Ingredients:

  • 3 lb top sirloin roast
  • 3 tbsp beef tallow
  • 2 tbsp coarse kosher salt
  • 1 tbsp cracked black pepper
  • 2 lbs Yukon Gold potatoes, peeled and halved
  • 1 lb large carrots, peeled and cut into 2-inch chunks
  • 4 sprigs fresh rosemary
  • 6 cloves garlic, smashed
  • 2 cups beef bone broth
  • 2 tbsp all-purpose flour
  • 1 tsp Worcestershire sauce

Instructions:

  1. Preheat your oven to 400°F (200°C). Place the halved 2 lbs Yukon Gold potatoes in a pot of salted water and boil for 8 minutes. Cook until the edges are slightly softened but the centers are firm.
  2. Pat the 3 lb top sirloin roast completely dry with paper towels. Rub the roast with 1 tbsp of the beef tallow and coat generously with the 2 tbsp coarse kosher salt and 1 tbsp cracked black pepper.
  3. Heat a large skillet over medium high heat with the remaining 2 tbsp beef tallow. Sizzle the roast for 3 minutes per side until a deep brown crust forms.
  4. Arrange the par boiled potatoes and 1 lb carrots around the roast in a large roasting pan. Scatter the 6 smashed garlic cloves and 4 sprigs of rosemary over the vegetables.
  5. Transfer to the oven and roast for about 1 hours 10 mins. Cook until the internal temperature reaches 135°F for a perfect medium rare.
  6. Remove the roast from the pan and let it rest for at least 15-20 minutes. While resting, move the vegetables to the top rack if needed to finish crisping.
  7. To make the gravy: Place the roasting pan over medium heat on the stove. Whisk in flour to form a paste with the pan drippings. Gradually whisk in beef bone broth and Worcestershire sauce. Simmer until thickened.