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    You are in: Home / Recipes / Herb-Crusted Sirloin Tip Roast W/ Creamy Horseradish-Chive Sauce Recipe
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    Herb-Crusted Sirloin Tip Roast W/ Creamy Horseradish-Chive Sauce

    Herb-Crusted Sirloin Tip Roast W/ Creamy Horseradish-Chive Sauce. Photo by *Parsley*

    1/2 Photos of Herb-Crusted Sirloin Tip Roast W/ Creamy Horseradish-Chive Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    10 mins

    1 hrs 15 mins

    Miss Debs of Colorado's Note:

    Note: Beef Sirloin (or Round) Tip Center Roast is cut from the Beef Round Tip, Cap Off (IMPS/NAMP 167A) by following the natural seams to separate the tip side, tip center and tip bottom. The tip center is left whole and sold as a roast. Average weight is 2 to 2-1/2 pounds. RECIPE FROM "BEEFITSWHATSFORDINNER.COM" *** UPDATE 10/29/08 - Remember that this is a tough cut of meat if overcooked. Cooked to medium, it is very chewy and you'll have to cut it in 'wafer' thin slices, medium rare is the most you can get away with. I tried this on a cut of cross rib and the seasonings overpowered it so let me know if you have any luck using with different cut of meat. I have cooked it too long and although had great flavor was just to rough to eat for my taste, so I used for stew meat the next day..

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    Ingredients:

    Servings:

    Units: US | Metric

    Ingredients

    Sauce

    Directions:

    1. 1
      Instructions:.
    2. 2
      Heat oven to 325°F.
    3. 3
      Combine parsley, thyme, oil, garlic and black pepper; press evenly onto all surfaces of beef roast.
    4. 4
      Place roast on rack in shallow roasting pan.
    5. 5
      Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
    6. 6
      Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare, but watch it CLOSELY. I strongly recommend using a meat thermometer with this one.
    7. 7
      Meanwhile combine sauce ingredients in small bowl; cover and refrigerate.
    8. 8
      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.) Carve roast into THIN slices; season with salt, as desired. Serve with sauce.

    Ratings & Reviews:

    • on December 27, 2008

      55

      I served this for Christmas dinner and it was a hit! I had a 3 pound sirloin tip roast, cooked it to 140 degrees and it was perfect! The sauce is delicious. I realized I was out of thyme and had to substitute steak seasoning, used 2 cloves of garlic and added some dried rosemary that I chopped up, it was wonderful and everyone requested it for next Christmas.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 16, 2006

      45

      Very good! The herbs and garlic (I used one extra clove) gave this roast a delightful flavor. I cooked it to 150 degrees before removing it from the oven, because we like our beef done a bit more than med rare. It came out perfect (medium). The sauce was very tasty. Thanks for a great recipe. I'll be making this again!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 27, 2005

      55

      Delicious! The sauce was great and it went so well with the other herbs. I added some more garlic to the rub. I used low-fat sour cream for the sauce. I dipped my brocolli and potatoes in that awesome sauce! Mmmmmmm! I had to use dried chives because I had no fresh:( . I will make again-with fresh chives, of course! Thanx for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Herb-Crusted Sirloin Tip Roast W/ Creamy Horseradish-Chive Sauce

    Serving Size: 1 (66 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 95.3
     
    Calories from Fat 77
    81%
    Total Fat 8.6 g
    13%
    Saturated Fat 4.6 g
    23%
    Cholesterol 20.6 mg
    6%
    Sodium 96.4 mg
    4%
    Total Carbohydrate 4.0 g
    1%
    Dietary Fiber 0.7 g
    3%
    Sugars 2.9 g
    11%
    Protein 1.3 g
    2%

    The following items or measurements are not included:

    sirloin tip roast

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