The holiday season provides a special occasion to make a roast, and we have a great variety of cuts and sizes. Boneless sirloin is a prized cut of roast, and this recipe featuring rosemary and garlic can be accompanied by a horseradish sauce or mushroom gravy. Begin by searing the roast on all sides and then rub it with olive oil and chopped rosemary, garlic and salt, or try Red Wagon’s rosemary and garlic herb salt. Depending upon the size of the roast, you will want to cook it for one to two hours until the internal temperature reaches 135 degrees. While the roast is resting, make a gravy using its drippings plus some sautéed mushrooms, butter and beef stock. Spoon the gravy over the roast and serve with roasted fingerling potatoes and brussels sprouts.