Peppery Sirloin Tip Roast Beef

Servings: 6 – 10

 

 

Ingredients:

 

3 – 4 pound sirloin tip roast

 

1 teaspoon grapeseed oil

 

 

 

Rub:

 

1 teaspoon salt

 

1 teaspoon black pepper, freshly ground

 

1 tablespoon peeled and sliced fresh garlic

 

1 teaspoon dried thyme

 

 

 

Vegetables:

 

1 large onion, peeled and thinly sliced

 

2 cups ½” wide pieces of halved medium-size peeled carrots

 

1 large parsnip, peeled and cut in 1/2” pieces approximately the same overall size as the carrot pieces (The number of wedges cut from the parsnip, before the ½” pieces are cut, will depend on the width of the parsnip)

 

2 cups beef broth 

 

 

 

Garnish: 

 

Snipped parsley

 

 

 

Preparation:

Use a paring knife to cut a slit in the top of the roast and slide a piece of garlic down the knife and into the roast. The top of the garlic slice should be in the roast. Continue until all of the garlic slices have been inserted.

 

Combine salt, pepper and thyme. Rub over all sides and the ends of the roast.

 

Place roast, uncovered in ice box for 24 hours.

 

Remove the beef from the ice box 2 hours before roasting to allow it to come to room temperature. This will result in a more even roasting.

 

Preheat oven to 325° F.

 

Heat a large, cast iron skillet. When hot, add oil.

 

When the oil shimmers place the roast in the pan. When that side is browned, turn carefully with a heavy spatula and tongs. When all sides and the ends (as necessary) are seared, remove roast to a clean platter.

 

Cover the bottom of the skillet with the onions, carrots, and parsnips. Saute the vegetables over medium heat until the onions are transparent.

 

Add beef broth to the vegetables.

 

Place the beef on top of the vegetables.

 

Place a rimmed baking sheet on a rack at the lowest rack level of the oven. Center the skillet, on the rack in the middle of the oven, over this baking sheet.

 

Roast 60-90 minutes (approximately 20 minutes per pound; the total time will vary with the weight and thickness of the roast).

 

After 40 minutes, baste the meat with the pan juices. When the internal temperature reaches 125° F, remove the roast and skillet from the oven and place on a heat resistant pad.

 

 

Chef’s note: Cooking the roast past 125°F will make for a less desirable (tougher) result.

 

 

Tent with tin foil to keep warm. Allow the meat to rest for 15 minutes so that the meat juices will be adsorbed by the roast and not drain out on cutting.

 

Remove roast to a cutting board. Slice thinly crosswise against the grain to serve.

 

Drain and reserve in a gravy boat, the au jus from the skillet of vegetables.

 

Place vegetables on a large platter.

 

Arrange meat over the top of the vegetables.  Garnish, if desired.

 

Serve with au jus on the side in the gravy boat.