- Prep Time: 1h 30m
- Cook Time: 1h 45m
- Total Time: 4h
- Yield: 4-6 servings
Ingredients
For the Sirloin Tip Roast:
- 1 Sirloin Tip Roast (about 2.5 pounds), thawed if frozen
- 2 -4 tablespoons olive oil
- Salt and Pepper
For the Dijon glaze for Sirloin Roast:
- 2 tablespoons Dijon Mustard
- 1 teaspoon fresh thyme
- 1 teaspoon lemon juice
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
For the Brown Butter Mushrooms:
- 1 tablespoon butter + 1 stick butter
- 1 tablespoon olive oil
- 8 ounces sliced mushrooms
- 2 whole cloves garlic
- 2 sprigs fresh thyme
Also Needed:
- 2 pounds baby carrots
- 1 pound peeled diced potatoes
Instructions
For the Sirloin Tip Roast:
- Sit roast on counter for 1 hour to come up to room temperature.
- Preheat oven to 325F.
- Brush roast with olive oil and generouly over with salt and pepper (I\'m not big on salt, so I was a little more light handed with my salt)
- Now it's time to sear the roast. I sear roasts in a large enameled cast iron pot and I've also seared them in a regualr cast iron pan. I choose these because they can go into the oven as well, therefore I only dirty up one pan.
- Get the pot or pan, super hot, add in a tablespoon or two of olive oil. Once the pan is super hot, add the roast in. Let it sizzle for 3-4 minutes without touching it. Using tongs, flip it over and let it sizzle on the other side for 3-4 minutes. You'll also want to do this to the ends and sides.
- Once all parts of the outside of the roast have turned a nice crispy brown color, remove it from the pan and set on a flat surface.
- In a small bowl, mix together the mustard, garlic powder, onion powder, 1/4 teaspoon salt, 1/2 teaspoon pepper, and lemon juice.
- Mix well.
- Rub the mustard mixture all over the roast.
- Add the carrots and diced potatoes into a large roasting pan (or the large cast iron pot/skillet). If you're not using potatoes or carrots in your meal, use a wire rack or balls of crunched up foil to line the bottom of the pan. I like to use the potatoes and carrots because they flavor from the roast drips down onto them and gives them a great flavor.
- Sit the roast on top of the carrots and diced potatoes.
- Place into the preheated oven, uncovered.
- Cook for about 1 hour to 1 hour and 30 minutes, depending on how done you want your roast to be. I have tematures listed in the post above for Rare to Well Done.
- Remove from oven when done, tent with foil and let rest for 15 minutes before serving.
For the Brown Butter Mushrooms:
- While the roast is resting, start on the mushrooms.
- In a medum skillet, heat 1 tablespoon butter and 1 tablespoon olive oil on medium heat.
- When the butter is melted, add the sliced mushrooms to the skillet, in 1 single layer.
- Toss in both whole garlic cloves and fresh sprigs of thyme.
- Let mushrooms cook, untouched, for 3-4 minutes. Once the start to brown, give them a stir to flip them over.
- Let the other side cook for 5-6 minutes or until mushrooms are tender.
- Once done, disgaurd the garlic cloves and thyme sprigs (unless you want to use those as garnish on the finsihed roast)
- In a small sauce pan, melt the stick of butter.
- To make brown butter, continue to cook butter over medium heat until it bubbles and turns a caramel brown color. Watch it closely though and don't let it burn. If it burns, you\'ll have to throw it out.
- I know it's almost done when it has a rich caramel color to it and smells nutty.
- Once the butter is done, remove it from the heat and stir in the mushrooms.
- Slice the roast and pour the mushrooms and brown butter over the slices before serving. Serve with the roasted carrots and potatoes.
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