Description
This recipe provides a simple method for a slow-roasted sirloin tip roast with flavorful, caramelized root vegetables, perfect for a hearty family dinner. It emphasizes achieving fork-tender beef with a good crust, making it an easy yet satisfying weeknight meal.
Ingredients
Scale
- 1 (2-3 lb) sirloin tip roast
- 2 lb assorted root vegetables (Yukon Gold potatoes, carrots, yellow onions), chopped into 1-inch pieces
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme (or 1 tsp dried herbs)
- 3 Tbsp olive oil
- 1 cup beef broth
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- Prep Roast and Veggies: Pat the sirloin tip roast dry. Rub it all over with 1 tablespoon of olive oil, then season generously with salt, pepper, and minced garlic. Chop carrots, potatoes, and onions into uniform 1-inch pieces. Toss them in a large bowl with the remaining 2 tablespoons of olive oil, a pinch of salt and pepper, and fresh herbs.
- Sear for Flavor: Heat 1 tablespoon of olive oil in a heavy Dutch oven or large, oven-safe skillet over medium-high heat until shimmering. Carefully sear the roast on all sides until it achieves a rich, golden-brown crust, about 2-3 minutes per side.
- Assemble and Roast: Place the seared sirloin tip roast in the center of a large roasting pan or back into your Dutch oven. Arrange the seasoned vegetables around the roast, ensuring they are in a single layer if possible. Pour 1 cup of beef broth into the bottom of the pan. Roast at 325°F (160°C) for 90-150 minutes, or until the internal temperature reaches 135-140°F (57-60°C) for medium-rare.
- Rest and Serve: Once roasted, remove the sirloin tip roast from the oven, tent it loosely with foil, and let it rest for a crucial 15-20 minutes before slicing. Slice against the grain for maximum tenderness.
Notes
For busy weeknights, you can skip searing, adding 15-20 minutes to cook time. Don’t overcrowd the roasting pan; use two if needed. Always rest the roast for juicy results. Consider an organic sirloin tip for premium quality. You can add bell peppers or zucchini during the last hour of roasting.
- Prep Time: 25 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 110 g beef, 110 g vegetables)
- Calories: 450 calories
- Sugar: 10 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 90 mg
Keywords: slow roast, sirloin tip, beef, root vegetables, one pan, family dinner, easy, hearty, weeknight meal, oven roasted