Roasted Sirloin Tip

Indulge in a culinary delight with this savory herb-crusted roasted sirloin tip. Perfect for any gathering, this dish features a beautifully seasoned exterior with fresh herbs and a tender, juicy interior. It's a healthier, budget-friendly choice that boasts a wealth of flavors and nutritional benefits. Ideal for special occasions or simple family dinners, this roast pairs well with various sides and sauces. Discover the steps to create a show-stopping centerpiece that will impress your guests!

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Ingredients

3 to 4 pounds sirloin tip roast

4 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh thyme, chopped

1 tablespoon fresh parsley, chopped

2 teaspoons salt

1 teaspoon black pepper

2 tablespoons olive oil

1 cup beef broth

1 medium onion, quartered

3 carrots, chopped

2 stalks celery, chopped

1 cup red wine (optional)

Instructions

Preheat the Oven: Start by preheating your oven to 450°F (232°C).

Prepare the Roast: Pat the sirloin tip roast dry with paper towels. This helps achieve a nice crust later.

Make the Herb Rub: In a small bowl, combine minced garlic, rosemary, thyme, parsley, salt, and black pepper. Add olive oil and mix to form a paste.

Season the Roast: Rub the herb paste evenly all over the roast, ensuring every surface is coated. Let it sit at room temperature for about 30 minutes to allow the flavors to penetrate.

Prepare the Aromatics: In a roasting pan, place the quartered onion, chopped carrots, and celery to create a bed for the roast.

Sear the Roast: In a large skillet over high heat, sear the roast on all sides until browned (about 2-3 minutes per side). This step helps lock in flavor and juices.

Roast the Sirloin Tip: Place the seared roast atop the vegetables in the roasting pan. Pour the beef broth and red wine (if using) into the pan, ensuring it doesn't wash off the herb crust.

Bake: Roast in the preheated oven for 15 minutes. Then reduce the temperature to 325°F (163°C) and continue roasting for an additional 1-1.5 hours or until the internal temperature reaches your desired doneness (135°F / 57°C for medium-rare).

Rest the Meat: Once done, remove the roast from the oven, and cover it loosely with aluminum foil. Let it rest for at least 15-20 minutes before slicing. This allows the juices to redistribute throughout the meat, keeping it tender.

Serve: Slice the roast against the grain and serve with the roasted vegetables. Optionally, drizzle some of the pan juices over the top for added flavor.

Prep Time, Total Time, Servings: 30 minutes | 2 hours | 6-8 servings