• 4 lb Sirloin Beef Roast
• 1/8 c. Onion slices
• 3 cloves garlic sliced
• 1 Tsp ea.  Garlic Powder, Onion Salt, Kosher salt, fresh ground pepper

Sprinkle all sides of a Sirloin Roast with garlic powder, kosher salt, fresh ground pepper, onion powder and if desired 1 Tbsp Montreal Steak Seasoning.

Cut slits in the roast (1/2 inch by 1/2 inch) and stud the beef with small slices of sweet onion and garlic.

Place on a rack in a roasting pan.

Convection roast the beef at 325 F until a thermometer inserted in the center of the roast reads 125 F* for Medium Rare (135 F for Medium, 140-145 F for Well done).

Important!  Let the roast stand 15 minutes before carving.  The roast will continue to cook as it stands.

Note, seasoned whole potatoes rolled in butter and herbs can be roasted in the same pan with the beef if desired.

* Undercooked rare or med meat… well… you know… eat it at at your own risk.