text: The beef top loin roast, also known as New York strip roast or strip loin roast, is a lean, flavorful, tender cut from the short loin. It's a very good choice for an oven roast and will be most tender and flavorful cooked medium-rare to medium. The flavor and tenderness of the beef are worth that extra cost.
  In this recipe, the roast is rubbed with a variety of herbs and garlic, then roasted to perfection. The included pan gravy is quick and easy to make, with pan drippings, beef broth, and flour.
  Serve this delicious roast with baked or mashed potatoes and your favorite side vegetables or salads. Enjoy the leftovers in sandwiches, use them in salads, or dice and use them in a hearty cottage pie.
  1 (4- to- 5 pound) top loin beef roast
  2 to 3 cups low-sodium or unsalted beef broth, or stock
  Gather the roast ingredients.
  Preheat oven to 450 F and place the roast, fat-side up, on a rack in a roasting pan.
  Place in oven and roast the beef for 15 minutes.
  Reduce oven heat to 350 F, and roast for about 35 to 45 minutes longer or to 130 F to 140 F (for medium-rare) on an instant-read thermometer or temperature probe inserted into the center of the thickest part of the roast.