Have you ever happened upon a recipe that you think to yourself “Hmm, looks good. I think I’ll give it a try” and then something magical happens and you find yourself on the precipice of greatness?
This roast is one such recipe.
I happened upon the recipe, thought it would be fun to recreate and then it happened… BAM.. total greatness achieved!
Every time I serve this to Mike his eyes roll back in his head and he is transported to some magical meat dimension. Yea, it’s that good.
When I serve it to others… they moan and applaud and declare me culinary queen of the world. Yea, it’s that good.
Because I am a firm believer in sharing culinary laurel wreaths… I have decided to share this recipe with you. Make it tonight and stand back… as waves of appreciation wash over you and people leap from the table and offer to clean up because an artist of your talent cannot be bothered with the mundane in life like dishwashing. Yea, it’s that good.
I give you…
Chicago Style Spicy Roast
Recipe Source: The good people at America’s Test Kitchen
Chicago Style Spicy Roast -OR- A Roast of Epic deliciousness… the stuff from which legends are born.
- 4 tsp garlic powder
- 4 tsp dried basil
- 4 tsp dried oregano
1 tTBS pepper
1 4-pound top sirloin roast , fat trimmed to 1/4 inch thick
- 2 TBS vegetable oil
- 1 onion , chopped fine
- 3 garlic cloves , minced
- 1 TBS flour
2 cups low-sodium beef broth
- 2 cups low-sodium chicken broth
1 1/2 cups water
- 1 tsp red pepper flakes
2 tsp salt
- Adjust oven rack to lower-middle position and heat oven to 300 degrees.
- Combine garlic powder, basil, oregano, and pepper in small bowl.
- Pat roast dry with paper towels (don't skip this step... drying the meat is what helps it brown beautifully in the pan). 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 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 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.
- Stir 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 through fine-mesh strainer and keep warm. Slice roast crosswise against grain into ¼-inch-thick slices. Serve with jus. You must serve it with the jus. You must! I also serve thick, soft pieces of french bread to dip in the jus. Oh the jus.... so delicious!
I await your comments on the greatness you achieved with this dish.
By: The Kitchen Door