I was never a huge fan of beef roasts growing up. Mostly because bottom round cuts were often used and turned out too dry (sorry mom). Until, a friend of mine prepared a delicious roast using a sirloin tip cut. The sirloin tip roast is by far one of the more flavorful cuts and perfect for roasting especially using the oven – its incredibly tender and juicy.

This roast recipe is perfect for entertaining – it provides you with less time in the kitchen, more time with your guests and serves a bundle. Enjoy.

Prep Time: 30 min | Cook Time: 1hr – 20 min

Ingredients:

1 – 3lb Sirloin Tip Roast (Dry aged if you prefer)
1 – 1/2lb package baby carrots, peeled and washed
1 – medium red onion – halved and cut into wedges
2 – sprigs fresh rosemary – stem removed, minced
4 – small fresh sage leaves – minced
3 – cloves garlic – minced
2 – tsp coarse sea salt – more for sprinkling
2 – tsp fresh ground pepper
2 – tbsp olive oil – more for drizzling
1 – 1/2 cup red wine
1 – tbsp balsamic vinegar
1 – 1/4 cup beef or chicken stock

Herb Rub

1 – tsp smoked paprika
1 – tsp thyme
1 – tsp savory
1 – tsp marjoram
1 – tsp oregano
1 – tsp coriander (ground)
1 – 1/2tsp onion powder

Preparation:

Place the 3lb roast on a plate, pour olive oil and rub entirely. Generously coat with coarse sea salt and fresh ground black pepper – let set for 15-min.

While the roast is sitting, prepare the vegetable base. In a medium baking/roasting dish (preferably glass), add the carrots. Take the onion wedges and separate the layers – place each layer into the baking dish. Combine with garlic, sage and rosemary then add red wine, balsamic vinegar, stock and drizzle with olive oil. Finish with sea salt and pepper to taste, then stir to evenly mix and coat.

Prepare the herb rub (above) by combining all seasonings in a small mixing bowl – stir completely.

Pre-heat a sauté pan to medium-high temperature. Take the seasoned sirloin tip roast and sear each side for about 45-seconds (or until browned). Once complete, remove and place on top of the vegetable mix in the roasting dish and let it sit for a minute to cool. Once warm to the touch, take the herb rub and generously cover the entire roast with the rub.

In a preheated 425-degree oven, place the dish on the middle rack and roast for 30-minutes. After 30 minutes, reduce temperature to 350 degrees and finish – this should be approximately 45-50 minutes. I prefer using a digital thermometer to gauge – a minimum temperature of 145 degrees in the center should be achieved.

Once roasting is finished, remove the roast and set on a serving platter. Let set for a minimum of 15-minutes before slicing and serving. Take the roasted vegetable mix, and remove with a slotted spoon (to drain wet mixture) – place in a serving bowl.

Serve with Chive Mashed potatoes, beef-herb gravy, and fresh baked Italian herb bread.

So good!

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