Slow-Roasted Sirloin Dinner
Slow roasting is the perfect way to get a beef sirloin tip roast to a succulent rare or medium-rare. Thinly sliced leftovers are perfect for sandwiches.
Serves: 8Hands-on: 30 minutesTotal: 3 hours 45 minutesDifficulty: Medium
- 1 Tbsp. salt, divided
- 1 tsp. ground pepper, divided
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. ground cumin
- 1 tsp. dried thyme
- ½ tsp. sweet paprika
- 4 lb. boneless beef sirloin tip roast
- 4 Tbsp. olive oil, divided
- 2 large parsnips, peeled and cut into 2" pieces
- 1 large carrot, peeled and cut into 2" pieces
- 8 cloves garlic, peeled and halved lengthwise
- 2 large yellow onions, peeled and sliced
- 1 Tbsp. all-purpose flour
- ½ cup dry red wine
- 1 cup water
- Preheat oven to 200°F.
- Mix together 2 teaspoons salt, ½ teaspoon pepper, garlic powder, onion powder, cumin, thyme, and paprika. Pat the seasoning mixture on all sides of the roast. Heat a 2 tablespoons oil in a medium roasting pan over medium-high heat. Place the roast in the pan and sear it for 3 minutes on all sides, or until brown.
- Arrange the parsnips, carrots, garlic, and onion around the roast. Drizzle with 1 tablespoon oil. Sprinkle with remaining salt and pepper.
- Roast, basting occasionally with the pan juices, for 3 hours or until an instant-read thermometer inserted in the center registers 130°F for rare. Remove the roast to a serving platter; cover and let rest for about 15 minutes. Pour vegetables and pan juices into a bowl and reserve.
- Put the roasting pan on the stove top over two burners on medium-high heat. Add remaining olive oil and the flour and cook for two minutes. Add the wine and water. Bring to a boil, stirring to scrape up any browned bits from the bottom of the pan. Cook for about 5 minutes, or until thickened. Add the pan juices and vegetables back to the pan with the gravy. To serve, thinly slice the roast across the grain. Serve with the vegetables and gravy.