Italian Roast Beef (Cook'S Country) - cooking recipe

Ingredients

1 (4 lb) top sirloin roast, fat trimmed to 1/4 inch thick (boneless)
4 teaspoons garlic powder
4 teaspoons dried basil
4 teaspoons dried oregano
1 tablespoon pepper
2 tablespoons vegetable oil, divided
1 large onion, chopped fine
3 -4 garlic cloves, minced
1 tablespoon flour
2 cups low sodium beef broth
2 cups low sodium chicken broth
1 1/2 cups water
1 teaspoon red pepper flakes
2 teaspoons salt

Preparation

Adjust oven rack to lower-middle position and heat oven to 300 degrees.
Combine garlic powder, basil, oregano and pepper in small bowl; set aside.
Pat roast dry with paper towels. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Brown roast all over, about 10 minutes, then transfer to V-rack (or roasting rack) set inside roasting pan.
Add onion to fat in skillet and cook over medium heat until softened, about 5 minutes. Stir in garlic, flour and 1 teaspoon of the spice mixture until fragrant, about 1 minute. Stir in broths and water, using wooden spoon to scrape up browned bits. Bring to boil, then pour into roasting pan; set aside.
Stir together the remaining oil, pepper flakes and salt into remaining spice mixture. Rub mixture all over meat and roast until meat registers 125 degrees (for medium-rare), 75 to 90 minutes. Transfer roast to cutting board, tent with foil, and let rest 20 minutes.
Pour jus (pan gravy) through fine-mesh strainer and keep warm. Slice roast crosswise against grain into 1/4-inch-thick slices. Serve with jus.
Additional note from me: If making sandwiches, assemble sliced beef on a roll and top with the roasting pan juice and Giardinera. See homemade: recipe #468165).