Herb-Crusted Sirloin Tip Roast

This herb-crusted sirloin tip roast offers a tender and juicy cut, enveloped in a flavorful crust of fresh herbs and garlic. Perfect for an elegant family dinner or a festive gathering, this roast is sure to impress with its rich flavors and satisfying texture.

Prep time: 10 minutes
Cook time: 1 hour 15 minutes
Serves: 6

Ingredients

3 lbs sirloin tip roast

2 tsp kosher salt

1 tsp black pepper

1 tbsp olive oil

3 cloves garlic, minced

2 tbsp fresh rosemary, chopped

2 tbsp fresh thyme, chopped

1 tbsp Dijon mustard

2 tbsp unsalted butter

1 cup beef broth

1 tbsp cornstarch

1 tbsp water

Instructions

1. Preheat your oven to 425°F.

2. Pat the sirloin tip roast dry with paper towels and season all sides with salt and black pepper.

3. In a small bowl, combine minced garlic, chopped rosemary, chopped thyme, olive oil, and Dijon mustard to form a paste.

4. Rub the herb mixture all over the roast to coat it evenly.

5. Place the roast on a wire rack in a roasting pan, then transfer to the preheated oven.

6. Roast for 15 minutes, then reduce the temperature to 325°F and continue roasting for an additional 60-75 minutes, or until the internal temperature reaches 135°F for medium-rare.

7. Remove the roast from the oven and let it rest for at least 15 minutes before slicing.

8. While the roast rests, prepare the gravy by melting butter in a saucepan over medium heat.

9. Stir in the beef broth and bring to a simmer.

10. In a small bowl, combine cornstarch and water, then stir into the simmering broth until thickened.

11. Slice the roast and serve with the gravy on the side.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat slices in a preheated oven at 300°F for about 10 minutes or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.