This is my second foray into finding ways incorporate Kale into our regular dinner plan. Expanding out of my comfort zone, I made up this recipe on a cold (well, cold for California) evening. Ok, it really wasn’t that cold, probably in the 50’s, but hey, that’s cold for me.
Anyways, this roast was so tender, juicy, with a touch of spice and sweetness. So far, the kale here was my favorite. I couldn’t get enough. Serve it with roasted potatoes, mashed potatoes, or garlic rice.
Season roast with garlic salt, black pepper, paprika, thyme and cumin.
In a 6 quart Dutch oven, heat garlic olive oil. Brown seasoned roast, turning to brown all sides. Remove the roast and set aside.
To the Dutch oven, add the onions and carrots and cook until the onions start to sweat. Add the kale and minced garlic and cook until the kale begins to wilt. Then add the extra dry vermouth, brown sugar, chicken broth, and balsamic vinegar. Bring to a boil.
Add back the roast to the pot and turn to coat the roast with the sauce. Cover and bake at 375 for 45 minutes to 1 hour, or until roast is at least 145 degrees, or up to 165 degrees. Since the sirloin tip is mostly dark meat, it doesn't dry as easy and can heat up to a higher temperature without worry of it drying out.
Remove from the oven and remove the roast from the Dutch oven. Set the roast aside to rest for 10 minutes.
While the roast is resting, put the Dutch oven back on the stove and turn the heat on to bring it back to a boil. In a small bowl, combine cornstarch and water. Slowly pour the cornstarch mixture while stirring constantly to the boiling sauce to thicken. Cook for at least 1 minute to thicken the gravy.
Slice the roast and serve with the cooked kale and carrots.
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