Herb-Crusted Sirloin Tip Roast

Herb-Crusted Sirloin Tip Roast

Ingredients

Herb Rub:

  • Olive oil
  • Fresh garlic (minced)
  • Thyme (chopped)
  • Rosemary (chopped)
  • Sage (chopped)

Pan Sauce:

  • 1 shallot (finely chopped)
  • 2 cups beef broth
  • 2 tbsp balsamic vinegar
  • 2 tbsp Worcestershire sauce
  • 3 tbsp cold butter

Instructions

1. Season (Optional Overnight)
Generously season the roast with salt, black pepper, and garlic powder.
If you have time, let it sit uncovered in the fridge overnight.
(If not, no problem—we didn’t either.)

2. Prep
Preheat oven to 250°F.

Mix together olive oil, garlic, thyme, rosemary, and sage to form a paste.
Coat the roast evenly with the herb mixture.

3. Roast Low & Slow
Place roast in the oven and cook for 1–2 hours, depending on size.

  • Pull at 125°F internal for medium rare
  • Or cook to your preferred doneness

4. Rest
Remove from oven and tent with foil.
Let rest for 10–20 minutes before slicing.

5. Make the Pan Sauce
In a pan over medium heat:

  • Add shallot and a bit of butter
  • Sauté for 1–2 minutes

Add:

  • Pan drippings (scrapings from roast)
  • Beef broth
  • Balsamic vinegar
  • Worcestershire sauce

Let simmer for 4–5 minutes, reducing slightly.

Finish with 3 tbsp cold butter, stirring until smooth.

6. Slice & Serve
Slice the roast against the grain.
Serve hot with the pan sauce poured over top.

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