A flavorful and tender roast beef recipe with a savory herb crust and a rich, hearty gravy.
Preheat your oven to 325°F (165°C).
Preheating ensures the oven is at the right temperature for even cooking.
Rub the sirloin roast with minced garlic, rosemary, thyme, salt, and black pepper.
Massaging the spices into the meat helps infuse it with flavor.
Place the seasoned roast in a roasting pan.
Using a roasting pan with a rack allows air circulation for even cooking.
Roast the meat in the oven for about 20 minutes per pound, or until the internal temperature reaches your desired doneness.
Use a meat thermometer to avoid overcooking and achieve perfect doneness.
While the roast is cooking, prepare the gravy by whisking together beef stock, beer, and flour in a mixing bowl.
Whisking the flour thoroughly prevents lumps in the gravy.
Once the roast is done, remove it from the oven and let it rest for 15 minutes before slicing.
Resting the meat allows the juices to redistribute, making it more tender.
Serve the sliced roast with the prepared gravy on the side.
Garnish with fresh herbs for an elegant presentation.
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