Catherine's Sirloin Tip Roast is a beloved recipe for special occasions in American households. This succulent and flavorful dish is made by marinating a tender sirloin tip roast with a delicious blend of herbs and spices. Slow-roasting in the oven ensures a juicy and tender roast that will impress your guests. Whether it's a holiday gathering or a family celebration, Catherine's Sirloin Tip Roast is the perfect centerpiece for any festive meal.
Ingredients
- 3 pounds sirloin tip roast
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup beef broth
- 1/2 cup dry red wine
Directions
- Preheat the oven to 325°F (165°C).
- In a small bowl, combine olive oil, minced garlic, thyme, rosemary, salt, and pepper.
- Rub the mixture all over the sirloin tip roast, covering all sides.
- Place the roast in a roasting pan, fat side up.
- Pour beef broth and red wine into the pan, ensuring they cover the bottom of the pan.
- Cover the roasting pan with aluminum foil.
- Roast the sirloin tip roast for 1 hour.
- Remove the foil and continue roasting for another 1 hour or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
- Remove the roast from the oven and let it rest for 15 minutes before slicing.
- Slice the roast against the grain and serve with the pan juices as a delicious gravy.
