Roast Beef

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5 from 1 vote

A classic Roast Beef recipe using a sirloin tip roast is easy to prepare, tender and perfect for roasts or sandwiches.

Prep Time15

Cook Time1

Resting Time20

Course: dinner

Cuisine: American

Keyword: Roast Beef, Sirloin Tip Roast

Servings: people

Author: Sammy Montgoms

Equipment

1 meat thermometer

Ingredients

Roast:

1 sirloin tip roast about 2lbs
1 tbsp olive oil to add to the roast
2 tbsp avocado oil to sear the roast
2 garlic cloves sliced in half
salt
cracked black pepper

Everything else you'll need:

drizzle of olive oil for the veggies
4 carrots peeled, roughly chopped into bite sized pieces
1 yellow onion roughly chopped into bite sized pieces
2 sprigs rosemary fresh
salt
cracked black pepper

Instructions

The first thing you need to know before cooking a roast is that each oven will vary with cooking times depending on the cut of beef, thickness and weight. Instead of timing your roast beef, rely on a meat thermometer for perfect results.
Remove roast from the refrigerator at least 1½ hours before cooking.
Preheat the oven to 325 °F.
Pat the roast down with paper towel, removing any added moisture.
Rub the roast with olive oil.
Make 4 small slits in the roast and add the halved garlic pieces. I add two pieces to the top and two pieces to the bottom.
Generously season all sides with salt and cracked black pepper.
Let the roast rest for 15 minutes to allow the seasoning to absorb into the meat.
In the meantime, prepare the vegetables by chopping the carrot and onion into bite sized pieces.
To a deep baking dish, add the vegetables and gently toss with a drizzle of olive oil, salt and cracked black pepper.
Add the fresh rosemary sprigs on top of the vegetables and set aside.
To a large cast iron or stainless steel skillet set to medium/high heat, add the avocado oil and swirl around to cover the entire base of the skillet.
Once the oil begins to glisten, add the roast and sear for 1-2 minutes on each side, or until a golden crust forms.
Remove the roast from the pan and add directly on top of the veggies.
Roast until desired temperature.
135°F for medium rare and 145°F for medium.
Remove the roast from the oven about 10 degrees before it's reached your desired temperature as it will continue cooking while it rests.
I cooked my roast for about an hour.
Sammy's tip: check the temperature of your roast after 30 minutes and then every 10 minutes after that.
I remove my roast from the oven when it reads an internal temperature of 128 °F as it will increase about 7°-10° while it rests.
If you want a medium cooked roast, I recommend taking the roast out of the oven when it reaches an internal temperature of about 138℉.
Sammy's tip: insert the meat thermometer into the thickest part of the roast to get an accurate temperature reading.
Remove the roast from the oven, place on a cutting board and gently tent with aluminum foil and let rest for at least 20 minutes.
Slice and serve.

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