I thought about calling this a French dip but there ain’t nothing French about it. It’s good – I mean real good.

Let’s take a dip, a Texas Roast Beef Dip. I know you want to….

Start with the Perfect Sirloin Tip Roast. We had about 1 lb. leftover.

Really any oven roasted beef’ll do. Another brilliant word. Look that one up. Also look up blenderize while your at it.

Round up the hoagie rolls, butter, beef broth and the secret ingredient. Ready?

The “juice” or “au jus” from the scrumdee (code word for scrum delicious) Perfect Sirloin Tip Roast you made. Don’t have any “juice” left? Don’t worry just add some extra onion powder, maybe a pinch of garlic powder, plus salt and pepper to the beef broth.

But we’ll get to the dipping sauce in a minute.

Let’s start slicing that perfect sirloin roast

always against the grain

and nice thin slices

- mmmm.

Now wrap it up and place in the oven on low heat. I like to just warm it up and keep it rare – like me. Wink.

Can I have some too? Pleazzze!  Who can turn down this cute little face and those big brown eyes?

I am such a sucker.

Now for the Dipping Sauce:

Pour in the reserved “juice” and

add in some fatty pieces of meat, heat on low for 10 minutes.

What a great value!

Now add in 2 cans of the beef broth & heat on med/low until hot.

And the last addition – just a bit of onion powder and that’s it. The reserved roast “juice” is very concentrated with all the flavors and spices from the cooking. If you’re just using beef broth add the extra seasonings – onion salt, maybe a pinch of garlic powder, plus salt and pepper.

Just cover the dipping sauce and keep it on a low heat.  It is just too simple.  I like simple.

Now you don’t have to add onion but oh man it’s sooo good with some grilled onion. Opt in I say.

I chopped about 1/4 onion up, and used about 1 tablespoon olive oil. You can see the yummy scraps of meat and parsley.

Then I cook the onions down over med/high heat.

Nice perfect grilled onions – just set ‘em aside until assembly time.

Let’s get those sandwich rolls or deli rolls ready, how does hoagie roll sound? – just roll with it, hee hee.

Slice them open and spread butter on both sides – butter them up real good.

Heat up your griddle pan with more finger lick’n butter and

put on your sliced rolls – face down.

Then flip ‘em

& get them this nice golden color.

Yee haw! Now we are ready to put it all together.

Grab your toasted bun… hmm… excuse me, I mean roll. Then add on the warm roast beef and top it with the grilled onions.

Insert drool here.

Lets get this Texas Roast Beef partnered up.

How about a dip?

a Texas Roast Beef Dip.

That’s what I’m talking about!!

Hello, please eat me!

 Printable Recipe

Texas Roast Beef Dip

1 lb cooked Perfect Sirloin Roast or Roast Beef, sliced thinly
6 hoagie rolls
1 stick butter
1/4 onion, about ½ cup chopped up
1 Tablespoon olive oil

Slice the meat into thin slices. Wrap in foil and put in a warm oven.

In a small sauté pan, heat 1 tablespoon olive oil over medium high heat . Add the onions and grill them till nice and crispy.

Take the 6 rolls and slice them open. Spread lots of butter on both sides.

Heat up a very buttered griddle pan. Put the buttered rolls on face down, and cook until golden brown, then flip them over to cook the other side.

Dipping Sauce

¼ – ½ cup reserved “juice” or “au jus” (whatever you got left – just add it in there)
2 14.5 oz. cans beef broth
A pinch of onion powder

Heat the reserved “juice” and add in some fatty pieces of meat; heat on low for 10 minutes. Now add in 2 cans of the beef broth and heat on low/med until hot.
Add onion powder and that’s it. Note: If you’re just using beef broth add some extra seasonings – onion powder, maybe a pinch of garlic powder, plus salt and pepper. Cover the dipping sauce and keep it on a low heat.

Assemble your Texas Roast Beef Dip sandwich! To assemble put the warm roast beef on the toasted roll and top with grilled onions. Use the dipping sauce to dunk and dip your Texas Roast Beef Dip of a sandwich into.

I am counting my mouth watering blessings with every bite. You will too. I promise.

With all the turkey business coming up, I find myself craving beef. But not just any beef, just this Perfect Sirloin Tip roast w/ Oven Roasted Veggies. This dish gives me much pleasure. It makes me happy. It gives me so much to be to be thankful for.

The dudes agree that this recipe is scrum delicious and is a simple family pleasing meal. In the case that you have any left over meat – try it in French Texas Roast Beef Dip sandwiches with homemade dipping sauce. I did and boy was it out of this world!

So go ahead and make this Perfect Sirloin Tip Roast w/ Oven Roasted Veggies before you turn into a turkey.

Start with a 3lb. sirloin tip roast. Look for meat with nice marbling throughout.

Now let’s get busy with the marinade.

Some red wine, olive oil and soy sauce make up the base.

You know it’s going to be zesty with lots of herbs and spices.

You will need garlic powder, onion powder, thyme, marjoram, paprika

AND

Ta da. Introducing – Mugwort or Artemisia vulgaris. Mugwort adds a nice earthy, smokey flavor to the beef. It is a digestive bitter and is best used in small amounts. Stuff a goose with it like the German folk do – or not. Other cultures use it to flavor meats – like me!

What the heck? Okay, if you don’t have any of this herb in your spice cabinet then good ol’ wise Sage will do.

Put 1 teaspoon marjoram, 1 teaspoon thyme and 1 Tablespoon mugwort or sage in a mortar & pestle or food processor and grind it up releasing the wonderful herbal aroma!

Add the ground herb mixture to 1 teaspoon salt and 1 teaspoon freshly ground pepper.

Then add the remaining spices: ½ teaspoon onion powder, ½ teaspoon garlic powder

and 1 teaspoon paprika.

Mix it all up.

It’s now ready to add to the liquids.

To ½ – ¾ cup red wine

add ¼ cup olive oil

and ¼ cup soy sauce

Dump in the herb & spice mixture

whisk it up real good

and dump it over the meat in a gallon size ziplock baggie.

Seal it up and let it marinade – anywhere from 2 – 24 hours. You choose – it’s YOUR perfect roast. Just remember to let it come to room temperature before you start on the veggies.

Now it’s time for the veggies – really any veggies will do, I just happen to have some taters in the pantry.

5 taters will do,

cube ‘em

about this size

& add some baby carrots

around the sides – here we go loop de loo.

Pepper

and salt the veggies.

Place your marinated meat in the center of the veggies fat side up.

Pour the marinade from the bag over the veggies and the meat.

Now cut up some parsley about 1/4 cup – but reserve 1T or so for garnish!

Sprinkle the parsley over the top – already lookn’ good!

Drizzle some olive oil over the veggies.

Now cover it tightly with foil and bake in a 350° oven for about an hour for med/rare. I cooked mine for 70 minutes.

Take the sirloin and veggies out of oven. Crank up the oven to 450°. Put the meat on a platter and cover; letting it “rest” for 10 – 15 min. It is important that the meat get’s it’s “rest” so tuck it in nicely for a 15 minute nap.

While the meat is resting – put the uncovered veggies in the 450° oven for 15 minutes.

They should look just like this after 15 minutes

Up close with the veggies – oven crusted goodness

Look at the sauce on the bottom!

After the 15 min. nap the sirloin is ready to slice.

Always slice against the grain

This is a perfect medium rare.

Keep slicing -

stop! It’s time to dish this baby up.

That’s what I’m talking about.

Isn’t this just perfect?

Perfect for my mouth.

Come to mamacita.

 Printable Recipe

Perfect Sirloin Tip Roast w/ Oven Roasted Veggies

3 lb. sirloin tip roast.

½ – ¾ cup red wine
¼ cup soy sauce
¼ cup olive oil
Whisk together.

Herbs/Spices
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon paprika
½ teaspoon onion
½ teaspoon garlic powder
In a samll bowl combine the following spices.

1 teaspoon marjoram
1 teaspoon thyme
1 Tablespoon mugwort or sag
Grind herbs in a mortar and pestle. Add to spice mixture. Mix it all up.

Dump in the herb & spice mixture into the liquids, whisk together. Pour over roast in ziplock bag.
Let marinate for 2-24 hours in the fridge.
Important: Before getting started on the veggies take the marinated sirloin out of the fridge & and let it come to room temperature.

Veggies:
5 potatoes cubed
2 cups baby carrots or 2-3 whole carrots cut into chunks
¼ cup chopped parsley Reserve 1 Tablespoon for the garnish.
Salt & pepper

Really any veggies will do. I use whatever I have in the fridge or pantry. I have made this with a variety of veggies – I have used quartered & cut red onions, then I throw in a few whole garlic cloves. Get crazy with it, why not?

Preheat oven 350°.

Spray or lightly oil a 13×9 dish, place the cut vegetables around the corners. Take the meat out of the bag and place in center of the dish – fat side up. Pour the marinade from the bag over the veggies and the meat. Sprinkle with parsley and drizzle olive oil over the veggies. Cover tightly with foil.

Bake, covered for about 1 hour. I cooked mine for 70 minutes, for med/rare. You can also put a meat thermometer in through the foil – though I never do. The thermometer should read 140° for med/rare. As the meat rests it cooks another 5° or so. My general rule of thumb – about 20 minutes per pound for med/rare.

Take the dish out of oven. Crank up the oven to 450°. Put the meat on a platter and cover, letting it “rest” for 10 – 15 min. While the meat is resting – put the uncovered veggies in the 450° oven for 15 minutes.

After the resting period, it’s time to slice the meat and eat! Slice the meat against the grain and serve it up with the roasted veggies. Use the juicy goodness on the bottom of the dish and ladle it over the meat and veggies.
I reserved the juices for homemade dipping sauce for that french Texas Roast Beef Dip sandwich.

There you have it – Perfect Sirloin Tip Roast w/ Oven Roasted Veggies.