Garlic Horseradish Sirloin Roast

  • Prep Time: 10 mins
  • Total Time: 2 hrs 10 mins
  • Servings: 8-12
  • About This Recipe

    “Did this for dinner today, very delicious with apricot glazed carrots and garlic mashed potatoes, Mmm so good! from Canadian Living magazine.”

    Ingredients

  • 3lbstop sirloin roast
  • 4garlic cloves, slivered
  • 1/4 cuplight mayonnaise
  • 2tablespoonsprepared horseradish
  • 1/2 teaspoondried sage
  • 1/2 teaspoonsalt
  • 1/2 teaspoonpepper
  • 4onions, thickly sliced
  • 1cupbeef stock
  • 1/2 teaspoonWorcestershire sauce
  • 1tablespooncornstarch
  • Directions

  • With a sharp knife tip, cut about 40 slits all over roast.
  • Stuff each slit with a garlic sliver.
  • In a small bowl, whisk together mayonnaise, horseradish, sage, salt and pepper, brush all over roast.
  • Place onions in centre of roasting pan, place roast on top of onions.
  • Roast in 325°F oven until thermometer registers 160°F for medium, about 2 hours.
  • Transfer to cutting board and tent with foil, let stand for 10 minutes before carving.
  • Skim fat from pan juices.
  • Pour in beef stock and Worcestershire sauce, bring to boil, stirring scraping up brown bits.
  • Whisk cornstarch with 1 tablespoon water, whisk into pan and cook, whisking until thickened and glossy, about 2 minutes.
  • Strain and serve with beef.
  • Reviews

  • “Very flavorful!I used a 2 lb tri-tip (sirloin tip) roast.I didn’t have enough mayo so I mixed it with dijon mustard. It came out splendidly!The recipe didn’t say what to do with the leftover onions from the strained sauce, but I couldn’t possibly discard them, so I added them to some baby carrots I had microwaved for 6 minutes with a little water in a casserole dish.It was a wonderful side dish along with mashed potatoes.Next time I will add more beef broth and buy a bigger roast (to have more juices) because it only yielded about a cup of sauce and there were 4 of us.It would have been yummy to have it on the potatoes as well.Thanks so much for posting this!”

  • “This was excellent.I will indeed serve this the next time I have guests.”

  • “Great festive meal, easy, easy. But expensive. Roastedall ingredients covered for first half and uncovered for second half.Browned beautifully.Thick sliced onions roasted in the garlic, mayo, horseradish drippings so good that next time I’ll double the amount of onions from 4 to 8.We’re having “steak soup” made fromleft overs – meat, sauce, onions and cubed baked potatos – for dinner tonight.All microed in a base of old fashioned canned mushroom soup.Just sampled it- Yummy! “

  • “Great recipe!I recommend to others, do not change this recipe, ingredients or time and temperature.It’s PERFECT just as written.I made it for the first timeat
    Christmas dinner last year.I never had so many rave reeaviews.Doing it again this year. I’ m cooking a 5 1/2 lb. roast, so the only change is the amount of time in the oven.Thanks so much for sharing!”

  • “Excellent recipe Derf, from my favourite magazine. It makes an extremely tender and flavourful roast.I omitted the sage as our family is not fond of it.Will be making many more times. “

  • “A great way to prepare an oven roast and we loved the garlic flavour that laced the beef.Thanks for posting, Derf.”

  • “Very good roast. However, the strong flavors – garlic and horseradish can be a bit strong for some people. My family loved the garlic flavor, but the horseradish was a bit strong for some. A person who loves horseradish may not like the strong garlic. Otherwise, I would recommend this recipe.”

  • “This roast was outstanding! I used extra garlic and minced it up adding it to the mayo mixture.I also used regular mayo and about 4 tsp. of minced fresh sage instead of dried.The smell of this dish roasting in the oven was wonderful. The leftovers tasted even better. This dish was a big hit with everyone in my house.”

  • “This rocked. I did a 4.5 pound normal beef roast. Used minced garlic and smearing the mix over the roast. Cooked normally. We will be using this again. Thanks for sharing.”

  • “I’m a ‘beginner’….and even I was able to impress with this one!My husband gave it two thumbs up! Thank you, Derf!”

  • “This recipe is pretty good, but I got messed up on the cooking time.I used a 4 pound roast and upped the temp to 340 degrees, but cooked it for the same two hours.It wasn’t even close to being done!It was only about 135 degrees after 2 hours.I left it in another 30 minutes, and it was about 155 when I took it out.It was a little rarer than we like it, but I couldn’t wait any longer as the rest of the meal was done.So, if I do it again, I’ll do a 3 pound roast for 2 hours at 350, or a 4 pound roast for 2.5 hours at 350.”

  • “OMG.. This was AMAZING !! My family RAVED over this ! Easy to make and just totally moist and juicy !! Gravy was awesome as well 🙂 Thanks for sharing !!”

  • “Made this last week for dinner…it was fabulous!I cut the recipe down for just two of us and sliced up carrots and red potatoes to go along with the onion in the bottom of the pan.We ate the whole thing.Thank you for a moist and wonderful flavored dinner.”

  • “This was really good.I had thought that putting the galic slivers in the roast would be more tedious than it turned out to be.We didn’t care for all the slivers of garlic while we were eating it, though; they were easy to take out but every once in a while we got a bite of pure garlic.Loved the horseradish sauce on the top, though!Overall, very delicious dish!”

  • “Very easy and so delicious. Makes a very rich gravy. I didn’t strain mine as we liked the onions in it. Here in NZ I used a small topside roast and cooked for 3hrs as it is a less tender cut of meat. Worked well. :)Another ‘keeper’.”

  • “Prepared this last night for dinner.My home smelt so good while the roast was baking.The crust was wonderful.My husband doesn’t like horseradish (what he doesn’t know won’t hurt him) and he loved it!Thank you Derf!”

  • “This is easy and so delicious.We have it several times a month.My 13 year old daugher made it tonight.Use a meat thermometer and you’ll be all set.Enjoy!!!”

  • “Absolutely perfect beef. Mid rare is the only way to serve beef, and anyone who disagrees should become a vegitarian.”

  • “Made this last week.I thoroughly enjoyed it.I cooked it a little too long (cuz I’m still a rookie) but it still came out with such wonderful flavors.And my kids loved it too.Thank you for sharing a great recipe.”

  • “I passed this recipe along to a young lady in my office who bravely used it for her first try at a roast beef dinner for her visiting family. I say “brave” because sometimes beef roasts can be tricky. She absolutely loved it as did her guests who raved about it for the rest of the evening. As for me? I’m a blue rare fan and believe meat over cooked isn’t worth the money spent! I’m looking forward to making this recipe this weekend!”

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