Italian Roast Beef (Cook'S Country)

• 1 (4 lb) top sirloin roast, fat trimmed to 1/4 inch thick (boneless)
• 4 teaspoons garlic powder
• 4 teaspoons dried basil
• 4 teaspoons dried oregano
• 1 tablespoon pepper
• 2 tablespoons vegetable oil, divided
• 1 large onion, chopped fine
• 3 -4 garlic cloves, minced
• 1 tablespoon flour
• 2 cups low sodium beef broth
• 2 cups low sodium chicken broth
• 1 1/2 cups water
• 1 teaspoon red pepper flakes
• 2 teaspoons salt

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
2. Combine garlic powder, basil, oregano and pepper in small bowl; set aside.
3. Pat roast dry with paper towels. 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 (or roasting rack) set inside roasting pan.
4. Add onion to fat in skillet and cook over medium heat until softened, about 5 minutes. Stir in garlic, flour and 1 teaspoon of the 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; set aside.
5. Stir together the 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.
6. Pour jus (pan gravy) through fine-mesh strainer and keep warm. Slice roast crosswise against grain into 1/4-inch-thick slices. Serve with jus.
7. Additional note from me: If making sandwiches, assemble sliced beef on a roll and top with the roasting pan juice and Giardinera. See homemade: recipe #468165).

sirloin roast, garlic powder, basil, oregano, pepper, vegetable oil, onion, garlic, flour, beef broth, chicken broth, water, red pepper, salt

Taken from www.food.com/recipe/italian-roast-beef-cooks-country-513090 (may not work)