Substitute sirloin with a chuck roast or brisket roast
- Pre-heat the oven to 150°C/300°F.
- Lightly coat the sirloin in olive oil and generously season with salt and freshly ground black pepper.
- Heat a splash of olive oil in an oven-safe roasting pot over a high heat and brown all sides of the roast, including the ends, to seal the meat and lock in the juices. Remove and set aside.
- Lower the heat (add more olive oil if necessary), add the onions, celery and carrots to the pot and gently fry until lightly caramelised.
- Stir in the garlic, thyme, rosemary and bay leaves and cook for a further minute before mixing in the cranberries, balsamic vinegar and honey.
- Make space for the roast by moving the vegetables to the sides and place the beef in the centre of the pot with the fatty side facing upward.
- Carefully pour the beef stock around the roast, cover with a tight-fitting lid and cook in the oven for 2 hours and 45 minutes.
- Stir in the mushroom quarters and cook for a further 15 minutes.
- Remove the roast from the oven and transfer to a chopping board. Loosely cover with tinfoil and let it rest for a few minutes.
- Carve the sirloin roast into slices, return to the pot and spoon meat, gravy and vegetables over steaming hot mashed potatoes.
- 2kg sirloin roast
- Salt and freshly ground black pepper
- Olive oil
- 2 onions, quartered
- 2 celery sticks, sliced
- 3 carrots, cubed
- 3 garlic cloves, crushed
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 350g fresh/frozen cranberries
- 2 Tbsp balsamic vinegar
- 2 Tbsp honey
- 2 cups beef stock
- 250g Portabellini mushrooms, quartered
Tips & Tricks
For serving, this sirloin roast can be carved into slices or shredded into pulled beef.