Ingredients:

  • 3 lb Sirloin Tip Roast (Beef Round Tip)
  • 2 Tbsp Olive Oil (or high smoke point oil)
  • 1 cup Low-Sodium Beef Broth
  • 1 large Carrot, chopped
  • 1 medium Onion, chopped
  • 4 cloves Garlic, minced
  • 1 Tbsp Kosher Salt
  • 1 tsp Black Pepper
  • 1 tsp Dried Rosemary
  • 1 tsp Dried Thyme
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder

Instructions:

  1. Take the 3 lb sirloin tip roast out of the fridge a full hour before cooking. Pat the roast bone-dry with paper towels. Mix the dry rub (salt, pepper, rosemary, thyme, garlic powder, onion powder) and rub it aggressively into the beef.
  2. Preheat your oven to 450°F (232°C). Get your roasting pan or skillet smoking hot over medium-high heat with the oil. Sear the roast for about 90–120 seconds per side until you achieve a deep, golden-brown crust.
  3. Add the chopped carrots, onions, and garlic to the bottom of the pan, along with 1 cup of beef broth. Place the seared roast on top. Slide it into the 450°F oven for exactly 15 minutes. This locks in the juices and develops that crisp outer layer.
  4. Immediately reduce the oven temperature to 325°F (160°C). Continue roasting until your target internal temperature is reached. For medium-rare, aim for 130–135°F. Start checking the temperature 30 minutes before the 1.5-hour mark.
  5. Remove the roast once it hits the target temperature. Tent it loosely with foil and let it rest on the cutting board for 20–30 minutes. This is crucial for juice redistribution.
  6. Once rested, slice the sirloin tip roast thinly, cutting perpendicular to the visible meat fibers (against the grain). Serve with the pan drippings.