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.