Entree: United States – Classic Oven-Roasted Sirloin Tip with Garlic and Root Vegetables

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 25 min

Additional 20 min

Total 2 hrs 10 min

Ingredients

- 1 whole sirloin tip roast, approx. 3.5 lb (1.6 kg) total
- 6 cloves (about 1.5 tbsp) (22 g) garlic, smashed and minced
- 3 tbsp (45 ml) olive oil
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tbsp (15 ml) Dijon mustard
- 2 tsp (10 ml) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 4 carrots, approx. 12 oz (340 g) total, peeled and cut into 2-inch (5 cm) pieces
- 1 medium celery root (celeriac), approx. 1 lb (450 g), peeled and cut into 1-inch (2.5 cm) cubes
- 1.5 lb (680 g) fingerling potatoes, halved lengthwise
- 1 cup (240 ml) low-sodium beef broth
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) chopped fresh parsley (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Pat the sirloin tip roast dry with paper towels and tie loosely if needed to an even shape.
2. In a small bowl combine minced garlic, olive oil, Dijon mustard, thyme, salt, and pepper. Rub the mixture all over the roast and let rest at room temperature for 20–30 minutes.
3. Toss carrots, celery root, and fingerling potatoes with 1 tbsp (15 ml) olive oil and a pinch of salt and pepper; arrange in a single layer in a large roasting pan.
4. Place the roast on a rack set over the vegetables (or directly on the vegetables), insert a meat thermometer into the thickest part, and roast at 425°F (220°C) for 15 minutes to brown.
5. Reduce oven temperature to 350°F (175°C). Pour beef broth into the pan around the vegetables (not over the roast) and continue roasting until the internal temperature registers 125–130°F (52–54°C) for medium-rare, about 50–70 minutes longer (total roast time will vary by weight).
6. When roast reaches desired temperature, transfer it to a cutting board, tent loosely with foil, and rest 15–20 minutes while vegetables finish cooking in the pan; if vegetables need more color, return pan to the oven for 10–15 minutes.
7. Meanwhile, make a pan sauce: place roasting pan over medium heat on the stove (or transfer drippings to a skillet), add butter and scrape up browned bits; simmer 2–3 minutes and adjust seasoning.
8. Slice the rested roast against the grain into 1/4-inch (6 mm) slices and serve with roasted carrots, celery root, and fingerling potatoes, spooning pan sauce over. Garnish with chopped parsley if desired.