As I mentioned back when I challenged you to join me in trying a new cut of beef in your kitchen this month, I purchased a sirloin tip roast when it was on sale at my local market and had wrapped it and stored in the freezer.
Thanks to the Interactive Beef Counter [a resource I can’t stop raving about because I can’t stop using it!] I knew I wanted to cook this cost-friendly roast slowly in the oven and slice it thin.
Rather than use a metal rack in my pan, I choose to cut some of my veggies purposefully to be used as a edible-rack underneath the roast. [You can start to see my row of carrot slices peaking out underneath the pre-seared piece of roast in the photo above.]
When it comes to the freggies in this recipes, use what you love. The size and variety of the produce available at the market often helps dictate how much of which ingredients get roasted with dishes like this in my kitchen!
I often double up on veggies in weekend dinner recipes to get extra, easy veggie power for leftovers throughout the week, and this recipe is a great dish in which to try this food prep trick. If you are over crowding the pan due to the amount of veggies you’ve got going on, just add an additional baking dish, sheet, or pan to the oven containing just veggies.
Rosemary and Thyme Rubbed Sirloin Tip Roast with Roasted Freggie Medley
1.5 – 2 lbs Sirloin Tip Roast
3 T chopped fresh rosemary
2 T dried thyme
2 tsp pepper
2 T mustard of choice
2 carrots, peeled and cut into long, thick strips [if using as roasting bed]
1 C baby carrots or bite sized chunks of peeled carrots
2 sweet potatoes, diced into large bite-sized pieces
3 red potatoes, diced into large bite-sized pieces
2 pears, cored and diced into bite-sized pieces
2 apples, cored and diced into bite-sized pieces
4-5 T EVOO, divided
[Not required, but I personally find that a little planning and including this step adds an extra bit of juiciness to the roast!…] The night before cooking, salt the roast evenly over all sides before wrapping tightly in plastic wrap and refrigerating overnight.
Remove from fridge an hour before cooking.
Move one of the racks to the center of your oven and preheat to 275°F.
Unwrap the roast and pat away any access moisture with a clean kitchen or paper towel.
In a small dish, toss together rosemary, thyme, and pepper.
Toss apples, carrots, pears, and potatoes in 2-3 T EVOO [depending on the amount of freggies] and half of herb mixture and place in bottom of roasting pan. If you don’t have a roasting pan, a deep 9 x 13 oven-safe dish can work.
If you plan to place the roast on top of the vegetables, using the larger, long pieces of carrots to create a sort of rack/bed underneath the roast for support while keeping it off the bottom of the pan.
Rub roast with mustard, then rub half of herb mixture evenly over sides of roast.
In a large cast iron or stainless steel skillet with 1 T of oil, sear each side of the roast until browned, which should take about 2-4 minutes each side. I added more oil about half-way through the roast rotation.
After searing each side, place in prepared roasting dish and place in the preheated oven on the center rack.
Cook roast for a little over an hour, or until temperature reaches 115°F on your meat thermometer. Turn your oven off, leaving the roast in for about 30-40 minutes or until it reaches 140°F for medium rare; 150°F for medium.
Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. [Temperature will continue to rise about 5°-10°F to reach 145°F for medium rare; 160°F for medium.]
Carve roast to deserved thickness. Serve with roasted veggies and your favorite dinner grain. I love herb-flavored cous cous or quinoa made in broth!
Disclaimer: I am a member of the Beef Expert Bureau. This post is sponsored by The Beef Checkoff.