Ingredients
| 1 | boneless top sirloin beef roast or sirloin tip (about 3 lb/1.5 kg) | |
| 1/2 tsp | (2mL) | each salt and pepper |
| 3 tbsp | (45 mL) | all-purpose flour, divided |
| 1/4 cup | (60 mL) | butter, divided |
| 1 1/2 cups | (375 mL) | whole milk (3.25%) |
| 1/2 cup | (125 mL) | beef broth |
| 2 sprigs | fresh rosemary |
Garlic Whipped Potatoes
| 2 lb | (1 kg) | yellow-fleshed potatoes, peeled |
| 4 cloves | garlic | |
| 1/2 cup | (125 mL) | half and half cream (10%) |
| 1/3 cup | (75 mL) | butter, softened |
| 1/2 tsp | (2 mL) | salt |
Directions
- Preheat oven to 325°F (160°C).
- Sprinkle the beef roast all over with salt and pepper and coat in 2 tbsp (30 mL) of the flour.
- In a skillet, melt 2 tbsp (30 mL) of the butter over medium-high heat and brown roast all over. Place roast into an 11 x 7-inch (28 x 18 cm) oval baking dish with a lid (or cover tightly with tin foil). Add milk, broth and rosemary; cover and roast for about 3 hours or until meat is fork tender. (Do not turn the roast while cooking.)
- Garlic Whipped Potatoes: Meanwhile, in a large pot of boiling, salted water, cook potatoes and garlic for about 20 minutes or until very tender. Drain and return to pot. Add cream, butter and salt. Using a hand mixer, beat potatoes until smooth; keep warm.
- Remove roast from baking dish and place on cutting board. (Milk mixture will look curdled.) Discard rosemary stems and carefully transfer milk mixture and solids from baking dish into a blender. Add remaining flour and butter to blender and blend until smooth. (Use a low setting as the mixture is hot.) Pour milk mixture into a saucepan and bring to a gentle simmer and cook, whisking until thickened slightly.
- Season with additional salt and pepper if necessary. Slice, or, using 2 forks, pull apart beef roast and serve with sauce and Garlic Whipped Potatoes.