Barefoot Contessa Sirloin Tip Roast Recipe
Easily prepared, this Sirloin Tip Roast Recipe from Barefoot Contessa yields a soft, flavorful, and budget-friendly beef roast. Reheated sirloin tip roast is just as delicious as it was the first time you served it. This sirloin roast tastes just as good when reheated, so feel free to cook it in advance.
Ingredients
- 1 sirloin tip roast about 3 pounds
- 1 ½ tablespoons vegetable or canola oil
- 1 onion sliced into thick rings, do not separate rings
Seasoning Rub
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
Optional Beef Gravy
- 3 cups reduced-sodium beef broth approximately
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried onion flakes
- ½ cup cold water
- ¼ cup cornstarch or Wondra
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 450°F. Arrange the onion slices in a single layer on the bottom of a roasting pan.
- Pat the roast completely dry with paper towels. Rub the oil over the entire roast.
- In a small bowl, mix the salt, pepper, rosemary, and garlic powder. Rub the seasoning mixture evenly over the roast.
- Place the roast on top of the onion slices in the pan.
- Roast the sirloin tip at 450°F for 15 minutes to sear the exterior.
- Reduce the oven temperature to 300°F. Continue roasting for 60–75 minutes, or until an instant-read thermometer inserted into the thickest part of the roast registers 130°F for medium-rare or 140°F for medium. The internal temperature will rise by 5°F as the roast rests.
- Remove the roast from the oven and tent with foil. Let it rest for 20 minutes before carving. Remove the onion slices and reserve the pan juices for optional gravy.
- Place the roast on a carving board and slice thinly against the grain. Serve with gravy, if desired.
Beef Gravy
- Remove pan drippings. Add enough beef broth to equal 4 cups of drippings. Fill a medium saucepan halfway.
- Heat the broth mixture over medium-high heat until it reaches a boil. Add the Worcestershire sauce and onion flakes and mix well.
- In a small bowl, combine cold water and cornstarch to make a slurry. Reduce the heat to medium-low and stir in the slurry. Cook, stirring constantly, for 5 minutes, or until thickened.
- Season with salt and pepper to taste.
Notes
- Using paper towels, pat the roast until it is dry. It won’t be possible to get a great browning on your sirloin roast until all of the moisture has been removed.
- When it comes to achieving flawless results with this dish, having a meat thermometer that provides rapid readings is of the utmost importance. If you like, you may also use a food thermometer that is safe to use in the oven and has a probe.
- When making the rub for the seasoning, leave out the garlic powder and instead use salt, pepper, rosemary, dried oregano leaves, dried thyme leaves, and one and a half teaspoons of powdered mustard in addition to the other seasonings.
- For the seasoning, rub in some garlic powder and bring the total amount to 2 teaspoons. Next, add 1 teaspoon of dehydrated lemon peel and 2 tablespoons of dried parsley to the mix.
Nutrition
Calories: 355kcalCarbohydrates: 10gProtein: 51gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 125mgSodium: 1202mgPotassium: 1114mgFiber: 1gSugar: 2gVitamin A: 7IUVitamin C: 3mgCalcium: 63mgIron: 4mg
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