Spring holidays require something special, something rich and flavorful on the table. And while grilling is a great option for warm weather gatherings, some occasions call for more refined celebrations. Consider the typical Sunday roast, kicked up a notch. Lovely herbs, colorful vegetables and fresh spring ingredients will transform a beef roast into the showstopper of any spring affair.
Carrots are a must this time of year. The bright green of asparagus is a welcome addition to the table. Both vegetables complement the deep, golden-brown sear of perfectly cooked beef. Please your guests with mouthwatering vegetable side dishes, but knock their socks off with the complex flavors of a simple roast. Consider this sirloin roast or try one of our other favorite spring roasting options. They’re all delicious and anything but boring!
- 1 (2 1/2-pound) [url href=”http://www.certifiedangusbeef.com” target=”_blank” title=”Certified Angus Beef brand”]Certified Angus Beef[/url] ® sirloin tip center roast
- 1 teaspoon kosher salt
- 1 1/2 teaspoons coarsely ground black pepper
- 3/4 teaspoon dried oregano leaves
- 1/2 teaspoon crushed dried rosemary
- 3/4 teaspoon dried thyme leaves
- 1/4 teaspoon dry mustard
- 1/4 cup balsamic vinegar
- 1/3 cup blue cheese crumbled
- 1 1/4 cups sour cream
- 2 teaspoons Lea & Perrins ® Worcestershire sauce
- 1/2 tablespoon chopped fresh chives
- 1/2 teaspoon celery salt
- Preheat oven to 325°F.
- In a small mixing bowl combine salt, 1/2 teaspoon pepper, oregano, rosemary, thyme and dry mustard.
- Brush roast with vinegar and rub with herb mixture. Roast uncovered for 1 hour and 10 minutes for medium doneness. Remove from oven and let rest, covered, 10 to 15 minutes.
- Blend or whisk together blue cheese, sour cream, Worcestershire sauce, remaining pepper, chives and celery salt.
- Slice roast and serve with blue cheese sauce.
Be the perfect host or hostess and serve a roast. Usher in a spring revival of fresh flavors!