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Filling and hearty, a wonderful winter meal for company or a Sunday dinner. It's an impressive feast, and it's easy.


  • 6 lb. sirloin tip roast
  • 6 tsp. MIGNONETTE PEPPER (about 1 per pound)
  • 6 tsp. coarse salt (about 1 tsp. per pound
  • 1 head garlic for roasting (several cloves of garlic will be used for this recipe - save the rest for dip or soup)


  • 2 lbs. baby carrots, or peeled and cubed large carrots
  • Ĺ tsp. Herbs - SAVORY, BOUQUET GARNI, etc.


This recipe should be doubled for a potato and gravy loving family like the Penzeys


Preheat oven to 350°. Wash roast, pat dry. Rub with MIGNONETTE PEPPER and salt. Place in a large roasting pan. Cut the top off the head of garlic, so the tops of the cloves are exposed, and set right side up in the pan. Place in the oven on the center rack. After 15 minutes, reduce heat to 300°. A six pound roast will take about 2 hours to cook, but it pays to have a meat thermometer. After an hour and a half, check the roast. It will continue to cook once it has been removed from the oven, so it should be pulled out when it is 5-10 degrees under the desired temperature. We like it at 140°, which is on the rare side, so we pull it at 135° if everything else is almost done, 130° if we are behind. The roast should sit for 20 minutes before carving, but it can hold for much longer. Just cover the roast with a towel once it is removed from the oven.

After the roast has been in the oven for Ĺ hour, add the carrots, tossing them around to coat them with any beef juices that are starting to appear. There may not be much at this point, so don't worry. Rub the cut side of the garlic in the beef drippings, too, leaving it upside down. Sprinkle the carrots with the herbs. Toss the carrots around in the pan every 15 minutes or so.

Peel, wash and quarter the potatoes, place in a kettle of water. The potatoes can be peeled and cut the day before if desired, just store in water in the fridge. It takes 20 or so minutes to bring the water to a boil - more if 10 pounds of potatoes are used or the kettle was refrigerated, so make sure you get them started in a timely fashion. Once the water is boiling, it takes only ten minutes or so for the potatoes to cook.

Take the roast out of the oven when it is 5-10° below the desired temperature. Carefully place the roast on a carving platter, cover with a towel. Check the carrots, if they pierce easily with a fork, they're done. Turn the oven off, place them in a serving bowl with a cover, and return to the oven to keep warm. If they still seem a bit on the hard side, leave the oven on, make sure the serving dish is ovenproof, and let the carrots cook on while the roast rests.

When you remove the roast from the oven, it should be time to mash the potatoes and make gravy. Drain the potatoes, Pour the 3 Cups of potato water into the roasting pan, swish around to scrape up the brown bits, then remove the garlic bulb and pour the liquid through a strainer into a small saucepan. If you donít strain the spices out, the gravy will be quite peppery. Carefully squeeze the roasted garlic from 2 cloves into the saucepan and set the rest aside. Bring the liquid to a rapid simmer over medium heat and let it reduce a bit, (about Ĺ Cup) while mashing the potatoes. We prefer using a hand masher for the potatoes. It is simple, quick, and makes for a much better homey mashed potato texture. Squeeze another 2-3 cloves of roasted garlic into the potato pan, add sour cream, milk, butter and salt, then mash away, stirring with the masher to get the sides and bottom of the pan the same consistency as the top. Cover the potatoes to keep them warm.

Dissolve the ARROWROOT in 1-2 TB. cool water, reduce the heat on the gravy so it is barely simmering, and drizzle the ARROWROOT in a thin stream, stirring. The gravy should thicken quite quickly. Sometimes the roasted garlic cloves will have dissolved - if they are still floating about, pull them out and discard at this point. Pour the gravy into a sauceboat and let it cool during the roast carving. It is quite impressive to carve the roast at the table, which allows the guests to call their piece - be it the crusty end or the rare middle. If you are unsure of your carving skills, go at it in the kitchen and make a platterful to pass at the table. This is a nice meal for two to cook together, so one person can be responsible for the potatoes and gravy, while the other deals with the carving. If not, press one of the guests into service, there is always someone who loves to carve. Set the dishes on the table - donít forget the carrots in the oven - pour some nice red wine and enjoy.

Serves: 8.

Prep. time: 20 minutes.

Cooking time: 2 hours.

Mignonette Pepper 2.3 oz. 1/2 cup jar
Savory Leaves .8 oz. 1/2 cup jar
Bouquet Garni .8 oz. 1/2 cup jar
Arrowroot Starch 2.5 oz. 1/2 cup jar

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