- 1 Moody’s sirloin tip roast Should be 3 to 4 lbs.
- ⅓ C melted butter
- 2 T your favorite seasoning or the all purpose seasoning below
- ⅓ C melted butter replaces butter above
- 1 ½ t onion powder
- 1 t kosher salt
- 1 t freshly ground black pepper
- 2 t freshly chopped rosemary
- 2 t freshly chopped thyme
- 1-2 garlic cloves minced
- 1 can beef broth
- 2-3 stalks celery in 2 to 3 inch chunks
- 1-2 small/medium onions cut vertically in six sections
- 2-3 carrots in 2 to 3 inch chunks
- 1-2 potatoes in wedges optional if your diet permits
- 1-2 garlic cloves smashed
Pre-heat oven to 450° F.
Mix all rub ingredients together in a bowl and rub on the roast or steak before the butter hardens.
Prep the vegetables and place in the bottom of a roasting pan and pour on the beef broth (I would suggest the beef broth even if you don’t use the vegetables as it serves to keep the meat moist).
Cook the roast until the internal temperature is 120° F. Remove from oven, cover with foil and let rest for 5-10 minutes. The roast will continue to cook and when ready to slice, you’ll have a wonderful medium-rare (135° F) roast. Serve with the vegetables and juices.
**Cook time depends on the weight of the roast. It's always best to use a meat thermometer and remove the roast at about 120° F as it will continue to cook while resting. 135° F is perfect for medium-rare.
Wine Pairing: A bold Cabernet Sauvignon or Red Blend will pair nicely with this roast.