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

"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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Herb-Crusted Sirloin Tip Roast W/ Creamy Horseradish-Chive Sauce created by Parsley
Ready In:
1hr 25mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Instructions:

  • Heat oven to 325°F.
  • Combine parsley, thyme, oil, garlic and black pepper; press evenly onto all surfaces of beef roast.
  • 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.
  • 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.
  • Meanwhile combine sauce ingredients in small bowl; cover and refrigerate.
  • 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.

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  1. burghdutchess
    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.
     
  2. Outdoorsy
    Very good and very easy! Thanks!
     
  3. cindy
    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!
     
  4. mommymakeit4u
    Everyone loved the sauce. Great recipe, thanks.
     
  5. CLEVELAND-ER
    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.
     

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