I make a garlic and horseradish roast that is seared in a pan with EVOO. Comes out great. When using a pan, be careful of hot splatters. I usually have to take a bottle of Windex and clean the immediate area of splatters.
Garlic Horseradish Sirloin Roast Serves about Â½ to Â¾ lb. per person
3 lbs top sirloin roast 10 clovesgarlic, slivered (pre-minced prepared can be substituted) 1/4 cuplight mayonnaise 1/4 cup prepared horseradish 1/2 teaspoondried sage 1/2 teaspoonsalt 1/2 teaspoonpepper 1 Vidalia Onion, thickly sliced
Â·Remove string around roast. Â·Sear outside of roast all over in hot fry pan with olive oil. Be careful of HOT spatters. Dry on paper towel. Â·With a sharp knife tip, cut a slit every inch all over roast and stuff each slit with a garlic sliver, or minced garlic (push in hole with finger). Do both sides of roast. Â·Tie string around roast with Butcherâ€™s Twine or cotton twine. Â·In a small bowl, whisk together mayonnaise, horseradish, sage, salt and pepper. Brush mixture all over roast. Â·Place onion slices in center of roasting pan, place roast on top of slices. Â·Roast in 300 degree oven until thermometer registers 150-155, about 2 hours, uncovered. DO NOT OVERCOOK. Adjust time based on size of roast, but DO NOT OVERCOOK.
Transfer to cutting board and tent with foil, let stand for 10 minutes before carving.Serve with onions from roast pan.