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

Serves: 8

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 8

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories510
Total Fat29g
Saturated Fat10g
Cholesterol115mg
Sodium1010mg
Total Carbohydrate10g
Dietary Fiber2g
Sugars3g
Protein47g