Garlic Roast with Red Wine Gravy, Mashed Potatoes and Roasted Veggies

Garlic Roast

2.5lb sirloin roast

1 head garlic, peeled & sliced

2 Tbsp veg oil

2 Tbsp cracked pepper blend

  1. Pull roast out of fridge 30 min before roasting.
  2. Slit roast with pairing knife with deep slits to add garlic.
  3. Cover with oil and cracked pepper blend.
  4. Roast at 475 for 10 min and cook at 350 for 35 min until temperature is 135.
  5. Let rest for 10 min before slicing.

Tip; if you don’t have a roasting pan put on top of a quartered onion.

Red Wine Gravy

Drippings from roast

1/3 cup flour

1/2 cup red wine

1 small onion, diced

2 cups beef broth

1 Tbsp butter

1 tsp minced garlic

1 Tbsp cracked pepper blend

1 tsp salt

  1. Whisk drippings, butter, onions and flour for 5 min over med low heat.
  2. Whisk in beef broth salt, pepper and minced garlic.
  3. Bring to high and then cook 15 min on low.

Garlic Mashed Potatoes

6-8 potatoes peeled

1 Tbsp butter

1/2 cup heavy cream

1/4 cup milk

2 Tbsp minced garlic

Salt and pepper

  1. Boil Potatoes for 30 min. Mix and mash rest of ingredients together.

Roasted Asparagus and Green Beans

1 bunch of asparagus

1lb green beans

  1. Trim veggies and coat with vegetable oil and garlic salt.

Roast at 400 for 20 min.

Veggie Blend

2 cups sliced mushrooms

1 onion, peeled and diced

1 green pepper, seeds removed and diced

2 Tbsp Vegetable oil

1 Tbsp Cracked Pepper Blend

  1. Sauté in oil and cracked pepper blend for 30 min over medium high heat.