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.