Description
A succulent and tender beef sirloin tip roast seasoned with fresh herbs and spices, perfect for a family dinner.
Ingredients
Scale
- 4–5 lb beef sirloin tip roast
- 2 tsp salt
- 4 Tbsp vegetable oil or avocado oil
- 3 minced garlic cloves (minced with knife, not garlic press)
- 2 Tbsp fresh thyme (minced)
- 2 Tbsp fresh rosemary (minced)
- 1 tsp salt
- ½ Tbsp ground black pepper
- 1 tsp onion powder
- 1 tsp paprika
- Optional: flour, beef broth (or water) for gravy
Instructions
- Pat the roast dry with a paper towel. Sprinkle 2 tsp salt all over the roast. Cover it with plastic wrap and let it sit at room temperature for 2 hours.
- Once the roast has rested, preheat the oven to 500°F and place the oven rack in the lower third position.
- In a small bowl, mix together the 2 Tbsp vegetable oil, 3 minced garlic cloves, 2 Tbsp minced fresh thyme, 2 Tbsp minced fresh rosemary, 1 tsp salt, ½ Tbsp ground black pepper, 1 tsp onion powder, and 1 tsp paprika to form a paste.
- Place the roast fat-side up in a roasting dish and rub the herb and spice paste all over the roast. Insert an oven-safe meat thermometer into the center of the roast.
- Place the roast in the oven, ensuring the cord is coming out, and then close the oven door on the cord.
- Bake at 500°F for 20 minutes. After 20 minutes, reduce the oven temperature to 325°F. Continue cooking until the internal temperature reaches 122-125°F for medium-rare, 127-130°F for medium, and 135-140°F for medium-well (this will take approximately 15 minutes per lb).
- Once the roast reaches the desired temperature, remove it from the oven and drizzle the pan juices over the top. Transfer the roast to a cutting board, keeping the meat thermometer inserted, and cover it loosely with foil.
- Let the roast rest for about 20 minutes, allowing the juices to redistribute.
- Remove the strings wrapping the roast with scissors. Slice the roast into ½-inch thick pieces, and serve!
- Optional: For a simple pan gravy, pour the pan juices into a small saucepan and heat over medium heat. Whisk in 2–3 teaspoons flour until thickened, thinning with a splash of beef broth or water if needed. Drizzle over the sliced roast just before serving.
Notes
- Let the roast rest to allow the juices to redistribute for more tender meat.
- Desired doneness levels as it rests: Medium-rare: 130-135°F, Medium: 140-145°F, Medium-well: 150-155°F, Well-done: 160°F and above.
- Prep Time: 2 hours 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 300
- Sugar: 0g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 80mg