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1
Pat dry roast and trim fat (leaving some on for moisture)
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2
Preheat oven 450 farenheit
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3
Whisk together herbed oil, garlic and montreal steak seasoning to form basting oil
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4
Coat roast with basting oil
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5
Heat dutch oven on stove top and sear the roast on all sides (3-5 min per side) until browned/carmelized
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6
Move dutch oven to the 450 degree oven and continue to sear for another 5-10 min.
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7
Lower oven temperature to 350 degrees and continue to cook for up to another 40 minutes (approximately 20 min. per pound). Check the temperature of the meat around 30 minutes and keep checking until meat reaches the temperature of 120-125 degrees (it will continue to cook after pulling from the oven and reach ideal temp of 125-130)
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8
Pull from the oven and allow roast to rest for 10-20 minutes
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9
While the roast rests, time to make the pan gravy. Put the dutch oven back on the stove top leaving the bits (fond) in the pan to add flavor to pan gravy.
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10
Add butter to the pan and heat/scrape up fond to form a browned butter.
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11
Once the butter melts add broth, boullion, cider, kosher salt & ground pepper to taste.
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12
Cook until reduced by 1/3rd.
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13
Slice the rested sirloin very thin and serve with the pan gravy.
