Garlic Stuffed Roast

Ingredients

• Beef top sirloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  24 oz or 680g

• Garlic

  Raw

  8 clove or 24g

• Cream of mushroom soup

  Canned, condensed

  1 can (10.7 oz) or 303g

• Onion soup

  Dry, mix

  1 packet or 39g

• Worcestershire sauce

  2 tbsp or 34g

Directions

1. Preheat the oven to 250°F.
2. Trim excess surface fat from the sirloin. Halve the garlic cloves, cut deep slits all over the roast, and tuck a garlic half into each slit.
3. Make a double-layer foil pouch on a rimmed baking sheet and place the roast inside. Pour the cream of mushroom soup over the meat, sprinkle on the dry onion soup mix, and drizzle with Worcestershire.
4. Seal the pouch tightly and roast for 8 to 9 hours, until very tender. Let rest briefly before slicing, and spoon the pan sauce over to serve.