Ingredients:

  • 3 lbs beef sirloin tip roast
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary and thyme, finely chopped
  • 1 tbsp coarse sea salt
  • 2 tsp cracked black pepper
  • 2 lbs Yukon Gold potatoes, peeled and halved
  • 1 lb carrots, peeled and cut into thick batons
  • 2 red onions, peeled and quartered
  • 2 tbsp beef tallow
  • 1 cup beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard

Instructions:

  1. Pat the 3 lbs beef sirloin tip roast completely dry with paper towels. Once dry, let it sit at room temperature for about 30 minutes to take the chill off.
  2. In a small bowl, mix the 3 tbsp olive oil, 4 cloves minced garlic, 2 tbsp chopped rosemary/thyme, 1 tbsp sea salt, and 2 tsp cracked black pepper. Rub this paste vigorously over the entire surface of the beef, ensuring you get into every nook and cranny.
  3. Toss the 2 lbs Yukon Gold potatoes, 1 lb carrots, and 2 red onions with the 2 tbsp beef tallow in a large bowl.
  4. Preheat your oven to 220°C. Place the beef in the center of the roasting pan and surround it with the tallow coated vegetables. Roast for 15 minutes until the herb rub begins to sizzle and darken.
  5. Lower the oven temperature to 160°C. Continue roasting for about 1 hour 15 mins until a meat thermometer inserted into the thickest part reads 54°C for medium rare.
  6. Remove the roast from the pan and place it on a warm carving board. Tent it loosely with foil and let it rest for at least 20 minutes.
  7. While the meat rests, turn the oven back up to 200°C. Move the vegetables to the top rack for another 10-15 minutes until the potatoes are deeply bronzed and the onions are jammy.
  8. Place the roasting pan over medium heat on the stove. Whisk in the 1 cup beef bone broth, 1 tbsp Worcestershire sauce, and 1 tsp Dijon mustard. Scrape up all the brown bits (the fond) and simmer for 5 minutes until the liquid reduces by half and smells intensely savory.
  9. Carve the beef against the grain into thin slices. Arrange the crispy vegetables on a platter, nestle the beef alongside, and pour the reduced pan juices over the meat just before serving.