Dijon Sirloin Tip Roast with Brown Butter Mushrooms

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.