tbsp canola oil, divided
garlic cloves, chopped
tsp freshly ground black pepper
tbsp finely chopped fresh thyme
medium onion, cut into½-inch thick rings
lb top PEI sirloin roast
Preheat oven to 325°F.
In a small bowl, combine 3 tbsp canola oil, chopped garlic, salt, black pepper and thyme; mix well.
Heat a large pan over medium high heat, add 2 tbsp canola oil and sear beef on all sides, 6 – 8 minutes.
Arrange onions on the bottom of a roasting pan in a row. Place seared roast on top of onions. Brush the entire roast with the garlic-thyme mixture. Place roast in the oven and cook for 40 - 45 minutes for medium doneness.
Remove roast from oven and cover with foil. Let rest 10 - 15 minutes before slicing.
If the roast is larger or a more cooked roast is preferred, increase the cooking time. Use a meat thermometer to check how far the roast is along in the cooking process.
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