Thursday, April 15, 2021

Lyn's Succulent Roasted Beef With Red Wine Sauce

Sirloin roast beef with mini potatoes.


  • 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


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