- 1 ½ lbs. sirloin tip roast
- 2 cups Natrel Lactose Free 2%
- 2 tbsp. olive oil, divided
- 1 ½ tsp. salt and pepper (reserve ½ tsp each for searing)
- 1 ½ cups day-old breadcrumbs
- ½ tsp. smoked paprika
- ½ tsp. dried thyme
- ½ tsp. garlic powder
- 1 tsp. fresh chopped marjoram
- 4 russet potatoes, washed, peeled, halved, then quartered
- 3 tbsp. olive oil or sunflower oil
- 1 tbsp. sea salt flakes
- 1 tbsp. fresh rosemary, chopped
- 1 clove garlic, minced
- 2 cups sliced cremini mushrooms
- 1 red onion, finely sliced
- 1 clove garlic minced
- 1 tbsp. olive oil
- 1 ½ cups low-sodium beef stock
- 1 tbsp. balsamic vinegar
- 1 ½ tbsp. all-purpose flour
- 1 ½ cups Natrel Lactose Free 2%
- Salt and pepper to taste
- Marinate the beef in Natrel Lactose Free for 4 to 8 hours or overnight. Discard marinade, tie up with string so the meat will keep its shape, cover with plastic wrap and refrigerate until ready to cook.
- Preheat the oven to 300°F. Bring the beef to room temperature, coat in 1 tbsp olive oil and rub in ½ tsp salt and pepper, then sear in a skillet over medium-high heat for 3 to 4 minutes each side.
- On a piece of parchment paper, combine breadcrumbs and spices. Coat the beef with a little more olive oil and roll in the breadcrumb mixture until evenly coated
- Place in a small roasting pan and cook for 1 hour and 25 minutes for medium-rare, or insert a thermometer and cook until desired doneness.
- Meanwhile, bring a pot of salted water to a boil and add potatoes; boil for 10 to 15 minutes or until a knife can be inserted easily into the potatoes.
- Drain in a colander and transfer the potatoes back to the saucepan; cover with the lid and give the pan a good shake to fluff the potatoes. Transfer to a roasting pan and coat with oil, salt, rosemary and garlic, and bake alongside the roast for 50 minutes to 1 hour until the potatoes are crispy and golden brown. Turn potatoes halfway through to ensure even browning.
- In a bowl, mix together onion, mushrooms, garlic and olive oil. At the halfway point, combine the mixture with the beef, and roast together until the beef is done.
- Transfer the beef to a cutting board, cover with foil and let rest for 10 to 15 minutes. In a saucepan, add the roasted onions and mushrooms.
- Deglaze the roasting pan with the stock and balsamic vinegar then transfer the liquid to the saucepan with the onions and mushrooms.
- Add the flour and Natrel Lactose Free, and bring to a simmer for 5 to 10 minutes until thickened. Season with salt and pepper. I prefer this gravy on the chunky side, but if that’s not to your liking, feel free to smooth it out in a blender.
- Add any remaining juices from the resting meat to the gravy then slice the beef and serve.