Herb-Crusted Sirloin Tip Roast

🕒 Prep: 10 min
🔥 Cook: 1 hour 15 min
🍽 Serves: 6
★★★★★
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Looking to impress with minimal fuss? This Herb-Crusted Sirloin Tip Roast is your ticket to a mouthwatering meal that feels like a special occasion. Juicy, tender, and beautifully seasoned, it’s perfect for gatherings or a cozy family dinner.

Ingredients for Herb-Crusted Sirloin Tip Roast

The star of the show is the sirloin tip roast, a lean and flavorful cut that's ideal for slow roasting. A generous sprinkle of kosher salt and black pepper helps to enhance the meat's natural flavors. A blend of olive oil, minced garlic, fresh rosemary, fresh thyme, and Dijon mustard forms a fragrant paste that creates a delicious crust. The unsalted butter and beef broth combine to make a rich, savory gravy, thickened with a simple cornstarch slurry.

Tips & Tricks

  • Use a meat thermometer to avoid overcooking. Aim for 135°F for medium-rare.
  • Let the roast rest for at least 15 minutes to ensure juicy slices.
  • If fresh herbs aren’t available, dried ones can be used — just use a third of the amount.

Serving Suggestions

This roast pairs beautifully with creamy mashed potatoes or roasted root vegetables. A crisp green salad with a tangy vinaigrette can add a refreshing contrast. For a wine pairing, a medium-bodied red like Merlot or Pinot Noir complements the flavors perfectly.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, a ribeye or top sirloin would also work well, just adjust the cooking time accordingly.
How can I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out the meat.

Herb-Crusted Sirloin Tip Roast Recipe Walkthrough

Before you start, preheat your oven to 425°F. While it heats up, pat the sirloin tip roast dry using paper towels. This step is crucial as it helps the seasoning stick and ensures a nice crust. Season the roast generously on all sides with kosher salt and black pepper.

In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, olive oil, and Dijon mustard. This will be your herb paste. Rub this aromatic mixture all over the roast, making sure it’s evenly coated. The goal is to get that flavor into every nook and cranny.

Place the roast on a wire rack set inside a roasting pan. This setup allows air to circulate around the meat, promoting even cooking. Pop it into your preheated oven and roast for 15 minutes to sear the outside. Then, reduce the temperature to 325°F and continue roasting for 60-75 minutes. You’re looking for an internal temperature of 135°F for medium-rare. Don’t skip the meat thermometer — it's your best friend for getting the perfect doneness.

Once done, remove the roast from the oven and let it rest for at least 15 minutes. Resting lets the juices redistribute, giving you juicy, tender slices. Meanwhile, melt unsalted butter in a saucepan over medium heat. Stir in the beef broth and bring it to a simmer. Mix cornstarch with a little water to make a slurry, then stir it into the simmering broth. It’ll thicken into a luscious gravy.

Finally, slice the roast against the grain and serve with the gravy on the side.

Why You'll Love This Recipe

  • Minimal prep with maximum flavor.
  • Aromatic herbs create a lovely crust, adding both texture and taste.
  • Perfectly pairs with a homemade gravy that enhances every slice.
  • Great for both novice and experienced cooks — simple yet sophisticated.

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

Step-by-step 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.

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