Ingredients:

  • 3 lbs sirloin tip roast
  • 2 tbsp extra virgin olive oil
  • 2 tsp coarse kosher salt
  • 1 tsp freshly cracked black pepper
  • 4 cloves garlic, minced into a paste
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp smoked paprika
  • 1 large yellow onion, thickly sliced
  • 2 large carrots, cut into 2-inch chunks
  • 0.5 cup beef bone broth

Instructions:

  1. Remove the 3 lbs sirloin tip roast from the refrigerator 45 minutes before cooking to reach room temperature. Pat the surface completely dry with paper towels.
  2. In a small bowl, combine the minced garlic, rosemary, thyme, salt, pepper, smoked paprika, and olive oil to create a paste. Rub the mixture thoroughly over the entire surface of the beef.
  3. Preheat your oven to 450°F (232°C). Place the sliced onion and carrot chunks in the bottom of a roasting pan and pour in the beef bone broth.
  4. Position the roast fat-side up on top of the vegetables. Roast for 15 minutes at 450°F to develop a caramelized crust.
  5. Reduce the oven temperature to 325°F (163°C) and continue roasting until a digital thermometer inserted into the thickest part reaches your desired doneness (130°F for medium-rare).
  6. Remove the roast from the oven and transfer to a cutting board. Tent loosely with foil and rest for 20 minutes before carving against the grain.