Garlic Herb Sirloin Tip Roast is a great alternative to prime rib for cost-conscious families. While it is not quite as tender as prime rib, this cut of beef certainly makes up for it in richer flavor. This easy roasting method does the best job of cooking the roast to the perfect medium-rare doneness without turning the roast into shoe leather. One crucial key is to bring the roast to room temperature before you begin, so plan ahead one hour to take the meat out of the refrigerator.
Sirloin tip roasts should never be cooked more than medium-rare. Doing so toughens the meat. If some of your guests like it a bit more done, use a restaurant trick and simply pour the piping hot pan juices over the sliced meat, which will cook it more.
Garlic Herb Sirloin Tip Roast Recipe
4 carrots, peeled and cut into 4-inch lengths (thick carrots should also be cut in half lengthwise)
8 ounces mushrooms, cleaned and stem ends trimmed
1-1/4 cups beef broth, divided use
1 (4 pounds) sirloin tip roast (beef), at room temperature
3 cloves garlic, cut into 1/2 inch chunks
1/4 cup chopped sweet onion
1 Tablespoon fresh oregano leaves (or 2 teaspoons dried oregano)
1 Tablespoon all-purpose flour
1 Tablespoon extra-virgin olive oil
1 Tablespoon (about) kosher salt
Freshly ground pepper
1/4 cup dry red wine
• For this cooking method to work, it is essential that your sirloin tip roast reaches room temperature before placing it in the oven. Leave it on the counter about 1 hour before beginning your preparation.
Position the oven rack on the lowest level in the oven. Preheat oven to 450 F. Spray a 9- x 13-inch roasting pan with vegetable oil. Place a v-rack in the center of the pan.
Arrange the carrots and mushrooms around and under the v-rack. Spray the vegetables liberally with vegetable oil and pour 1/2 cup of the beef broth down the side of the pan.
Place garlic, onion, oregano, flour, and olive oil in a food processor and pulse until it forms a smooth paste.
Press the garlic paste onto all sides of the roast, and sprinkle generously with the salt and pepper. Position the meat fat-side up on the rack in the prepared pan.
Place the pan in the pre-heated hot oven and roast for 30 minutes.
Without opening the oven door, reduce oven heat to 275 F. Bake an additional 45 minutes to 1 hour or until an instant-read thermometer inserted in the center of the roast indicates a temperature of 120 F for medium-rare. (Roast will continue to cook after you remove it from the oven.) Check at 10-minute intervals until it reaches the desired temperature.
Move the sirloin tip roast to a platter, along with the vegetables. Cover with foil, and let rest at least 20 minutes to allow the juices time to reabsorb before carving.
Meanwhile, pour drippings from the pan into a gravy separator or glass measuring cup. Siphon off any grease and discard while saving the juices.
Place the roasting pan over medium-high heat and add red wine. Deglaze the pan by stirring to scrape up all the browned bits from the bottom of the pan. Boil until juices are reduced by half.
Add the remaining 3/4 cup of beef broth, reserved beef juices, and any juice that has collected in the platter. Cook, stirring often, until reduced again by half.
Slice the sirloin roast across the grain into 1/2-inch thicknesses. Serve with the reduced pan sauce and creamed horseradish sauce, if desired.
Yield: 8 to 10 servings