Herb Crusted Sirloin Tip Roast with Creamy Horseradish-Chive Sauce

Herb Crusted Sirloin Tip Roast with Creamy Horseradish-Chive Sauce

Makes 6 servings

Ingredients

  • 2-2 1/2 lbs center sirloin tip roast
  • 1 tbsp minced fresh parsley
  • 1 tsp dried thyme leaves, crushed
  • 1 tsp vegetable oil
  • 1 garlic clove, minced
  • 1/2 tsp cracked black pepper
  • salt

Directions

  1. Heat oven to 325°F. Combine parsley, thyme, oil, garlic and black pepper; press evenly onto all surfaces of beef roast.
  2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
  3. Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare, but watch it CLOSELY. We strongly recommend using a meat thermometer with this one.
  4. Remove roast when meat thermometer registers 140°F for medium rare. (Do not overcook.) Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare.)
  5. Carve roast into THIN slices; season with salt, as desired. Serve with sauce.