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.
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!
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!
This was my first roast of this type and my DH and I loved it. Unfortunately I was not as careful as the recipe suggested and the next thing I knew the roast was at 150 degrees, even though it hadn't been in the oven 1 hour and 15 mins yet. As the introduction explained, this made it a little tougher than ideal (medium to medium well). So I recommend anyone trying this recipe to start checking before the hour mark to make sure it's not over done. But the flavor was there and we still enjoyed it. I didn't make the sauce because we aren't into horseradish but we didn't feel it needed it. Officially added to our recipes. Thank you.
Very good and very easy! Thanks!
Very good! I was worried the sauce might be a little intense with that much horseradish - but it was perfect! I'll make this again. Thank you!
Everyone loved the sauce. Great recipe, thanks.
The meat had a good flavor; but it was the first time I have roasted a sirloin tip and it was extremely tough. The horseradish sauce was amazing.
Thanks for a great recipe. We used nonfat sour cream and dried parsley and chives because we couldn't find fresh. We'll definitely keep this recipe around and look foward to trying it again with fresh herbs.