Marinated Sirloin Tip Roast With Herbs And Red Wine Recipes

HERB RUBBED SIRLOIN TIP ROAST

Steps:

• In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
• Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.

MARINATED SIRLOIN TIP ROAST WITH HERBS AND RED WINE

Steps:

• Gather the ingredients.
• About 2 hours before roasting, combine the roast and red wine in a food storage bag; refrigerate.
• Preheat oven to 350 F.
• Combine remaining ingredients in a small bowl about 10 minutes before roasting time.
• Take the roast out of the wine marinade and place it on a rack in baking pan . Rub all over with the herb and seasoning mixture.
• Roast in preheated oven for about 1 to 1 1/2 hours, or until roast is about 135 F on a meat thermometer for medium-rare.
• Put 2 tablespoons of pan drippings (or use butter) in a saucepan and place it over medium heat.
• In a cup or small bowl, combine 3 tablespoons of cornstarch with 3 tablespoons of water and mix until smooth.
• Add to the drippings and whisk to blend.
• Add 2 cups of low-sodium beef broth or unsalted stock.
• Cook, stirring until thickened.
• Taste and adjust seasonings.
• Serve with the roast beef.
• Enjoy.

BEEF SIRLOIN TIP ROAST

Steps:

• Place a large piece of heavy-duty foil (21x17-in.) in a shallow roasting pan. Place roast on foil. Pour 1 cup water and mushrooms over roast. Sprinkle with soup mix. Wrap foil around roast; seal tightly. , Bake at 350° for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove roast to a serving platter and keep warm. Pour drippings and mushrooms into a saucepan. Combine cornstarch and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced beef.