Description
A tender and flavorful sirloin tip roast seasoned with garlic, rosemary, thyme, and smoked paprika, seared at high heat and then roasted to medium-rare perfection. Finished with a savory pan sauce made from beef broth and red wine, this classic American roast makes a perfect gluten-free main course for family dinners and special occasions.
Ingredients
Scale
Roast and Seasoning
- 3 to 4-pound sirloin tip roast
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
Sauce
- 1 cup beef broth
- 1/2 cup red wine (optional)
Instructions
- Preheat the oven: Set your oven to 450°F (230°C) to prepare for searing the roast.
- Prepare the seasoning rub: In a small bowl, mix olive oil, minced garlic, rosemary, thyme, salt, black pepper, onion powder, and smoked paprika into a paste.
- Season the roast: Pat the sirloin tip roast dry with paper towels and rub the seasoning mixture all over the meat thoroughly for even flavor.
- Sear the roast: Place the seasoned roast on a rack in a roasting pan and put it into the preheated oven for 15 minutes to lock in juices with a high-heat sear.
- Roast at lower temperature: Reduce oven temperature to 325°F (165°C) and continue roasting for 1 to 1.5 hours, or until an internal thermometer reads 135°F (57°C) for medium-rare doneness.
- Rest the meat: Remove the roast, transfer to a cutting board, tent loosely with foil, and let rest for 15 minutes to redistribute juices.
- Make the pan sauce: Pour pan drippings into a small saucepan, add beef broth and red wine, if using, and simmer over medium heat until reduced by half to a flavorful sauce.
- Slice and serve: Cut the roast thinly against the grain and serve with the warm sauce drizzled on top.
Notes
- For enhanced flavor, marinate the roast overnight with the seasoning rub in the refrigerator.
- Substitute fresh herbs with 2 teaspoons dried rosemary and thyme if fresh is unavailable.
- If red wine is not available, use extra beef broth or a splash of balsamic vinegar for depth in the sauce.
- Resting the meat is essential to keep slices juicy and tender.
- Leftover roast can be used in sandwiches or chopped into stir-fries for versatile meals.
