Mark from Chicago gives us this month's recipe of his grandfather's Italian style roast beef.
Lots of herbs and spices along with pan browning before roasting gives this piece of meat
a great flavor and lots of natural juices for serving. We salute Mark and especially his
grandfather for this outstanding recipe.

Serves 6 to 8
14-pound top sirloin roast , fat trimmed to 1/4 inch thick
4teaspoons garlic powder  
4teaspoons dried basil  
4teaspoons dried oregano  
1tablespoon pepper  
2tablespoons vegetable oil  
1onion , chopped fine
3garlic cloves , minced
1tablespoon flour  
2cups low-sodium beef broth  
2cups low-sodium chicken broth  
1 1/2cups water  
1teaspoon red pepper flakes  
2teaspoons salt  

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine garlic powder,
basil, oregano, and pepper in small bowl.

2. 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 set inside roasting pan.

3. Add onion to fat in skillet and cook over medium heat until softened, about 5 minutes. Stir in garlic,
flour, and 1 teaspoon 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.

4. Stir 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.

5. Pour jus through fine-mesh strainer and keep warm. Slice roast crosswise against grain into
¼-inch-thick slices. Serve with jus.
Chicago Style Italian Roast Beef