Peppercorn Roast Beef with Onion Gravy

Ingredients

• 1.8kg (4lb) top sirloin roast
• 6 yellow onions, thinly sliced
• 1 tablespoon olive oil
• Salt
• ¼ cup unsalted butter, room temperature
• 2 tablespoons cracked black pepper
• 1 tablespoon finely chopped rosemary
• ½ teaspoon garlic powder
• 3 tablespoons all-purpose flour
• 2 tablespoons brandy or red wine, optional
• 2 ½–3 cups low sodium beef broth
• Prepared horseradish

Directions

1. Set the roast to come up to room temperature while you heat your oven to 500ºF. Once it comes up to temperature, set a timer for 30 minutes. This will help ensure that your oven will maintain the high heat needed to oven sear the roast.
2. Meanwhile, add the onions to a small roasting pan or 9- by 13-inch baking pan and toss with the oil. The onions should be in a thick layer. Season with salt and place the roast on top.
3. In a small bowl, mash together the butter, cracked pepper, rosemary, and garlic powder and season with salt. Spread the butter over the roast and season with more salt. Pour about ¼ cup of water over the onions to help ensure they do not burn.
4. Transfer the roast to the oven for 20 minutes for a 1.8kg (4lb) roast. If your roast weighs more or less (with a minimum weight of 1.35kg (3lb) and maximum weight of ~2.3kg (5lb)), simply cook for 5 minutes per pound of meat. Without opening the oven door, turn the oven off and set a timer for 2 hours keeping the oven door closed the whole time.
5. Remove the roast from the oven, transfer to a cutting board, tent with aluminum foil, and set aside while you prepare the gravy.
6. Place the roasting pan with the onions over medium heat and bring to a sizzle. Scatter over the flour, stir in, and cook for 2 minutes. Deglaze the pan with the brandy or wine, if using, then slowly begin whisking in 2 ½ cups of beef stock. Bring to a simmer and cook until thickened, adding more stock if needed to reach your desired gravy consistency.
7. Slice the roast, transfer the gravy to a gravy boat, and serve with horseradish.