Czech Beef Roast

Czech Beef Roast
Categories: Beef, Meat, Czech, Slavic, Euro, Ethnic, Main dish
Yield: 6 servings

4 lb Boneless top sirloin roast
4 ea Garlic cloves peeled & cut to very thin slivers
2 ts Dried thyme leaves
Salt & pepper to taste
3/4 c Olive oil
3 ea Red onions
12 oz Cremini mushrooms cleaned & 1/2'd
1 1/2 c Beef broth
3/4 c Dry red wine
1 1/2 tb Unsalted butter
1 ea Bunch of watercress
4 oz Wedge blue cheese

*NOTE: This cut of beef often tips over as it cooks so to prevent this from happening you must use a roasting rack with sides that you can adjust to steady roast.

Pat beef roast dry with paper towels.
Use a sharp paring knife to make slits over entire surface of the roast.
Insert garlic slivers.
Mix together thyme, salt, pepper with 3 tb of olive oil.
Brush this mixture on all sides of beef roast.
Cover then refrigerate for 3-24 hrs.
Bring roast back to room temp for 30-60 mins. prior to proceeding.
Arrange 1 rack at center position in your oven. then arrange another at a lower position.
Pre-heat oven to 450 deg-F.
Lightly oil bottom of a roasting pan then stand beef roast, fat-side up, in center of this pan.

Roast meat for 15 mins.
While meat is roasting you will prepare onions & mushrooms.
Oil a large, rimmed baking sheet.
Peel then cut onions into wedges 3/4" thick.
Leave onion root ends intact.
Arrange onions on 1/2 of your baking sheet then put mushrooms on the other 1/2.
Drizzle both with remaining olive oil.
Toss vegetables lightly to coat well.
Add more oil if necessary.
Salt & pepper vegetables to suit your taste.
After meat has roasted for 15 mins. reduce heat to 350 deg-F.
Place pan with vegetables on the lower shelf.
Continue to roast beef for about 50-60 mins.
Roast vegetables while stirring every 15 mins. until slightly browned & charred around edges.
Transfer beef roast to a cutting board.
Allow to rest for 20-25 mins.
Remove vegetables then tent them with foil to keep them warm.
Skim off then discard any fat in roasting pan.
Place pan over med-high heat then add broth & wine.
Scrape up any browned bits on bottom of pan into these liquids.
Bring this mixture to a simmer then reduce by 1/2.
Swirl in the butter then season with salt & pepper if necessary.
Slice roast crosswise against grain to 1/4" thick slices.
Arrange slices on a serving platter.
Garnish platter with watercress then surround meat slices with onions & mushrooms.
Drizzle meat slices with sauce then pass extra sauce at your table.
Top each serving with a thin slice of blue cheese.

ORIGIN: Paula Pryszk, Toronto-Canada, circa 2000