Ingredients

• 3 lb boneless sirloin roast
• 4 garlic cloves.
• 1/2 tsp Caribbean seasoning
• 1tsp salt
• 1 sprig fresh thyme
• Black pepper

Red Wine Sauce

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup red wine
• 2 tbsp Worcestershire sauce
• 2 cups beef broth
• 1 tablespoon Dijon mustard
• Salt and freshly ground black pepper
• Pan Juices

Roasted Tasty Potatoes

• 2 lbs red potatoes
• 2 tablespoons olive oil
• Salt and pepper

Instructions

Preheat oven to 350F (180C).

• Blend together salt, thyme, black pepper and Caribbean spice until smooth.
• Place roast on a greased wire rack in a roasting pan.
• Rub roast all over with the blended mixture.
• Add 1 cup of water to roasting pan.
• Roast, uncovered in preheated oven for about 1 1/4 to 1/2 hours,
• Or until your meat thermometer reads 130F 140F (55C 60C) for medium-rare.
• Add a little more water if the bottom of the pan gets dry
• When done remove the roast cover with foil and let stand for 15 minutes.

Reserve any pan juices.

Make Tasty potatoes

• Wash potatoes and place in large saucepan, cover with water,
• Add a pinch of salt. Bring to boil.
• Cook for 5 minutes then drain.
• Place on a paper towel until potatoes are completely dry.
• Drizzle with oil and sprinkle with salt and pepper.
• Place on baking sheet lined with parchment paper.
• Cook at 350F (180C) oven for 50 to 60 minutes.
• Turning occasionally, until golden brown.

Make Red Wine Sauce,

• Heat butter with reserved pan juices in the same roasting pan over medium heat.
• Add in Worcestershire sauce,
• Stir in flour and cook for 1 minute to cook the flour.
• Add wine and stir until thickened.
• Gradually stir in broth.
• Add mustard and a pinch of salt and pepper.
• Cook, stirring occasionally, for about 8 minutes or until thickened.
• Serve with roast. 

Cut roast into slices. Serve with potatoes and sauce.

Serves 8-9

Enjoy!