Oven Roast Sirloin Tip with Red Wine Gravy
Turn the leftovers into sandwiches- trust me!
Oven Roast Sirloin Tip with Red Wine Gravy
Prep time: 15 minutes
Cook time: 2 hours
Total time: 2 hours, 15 minutes
Yield: 4 servings
INGREDIENTS
For the Roast
2.5 lbs sirloin tip roast
1 teaspoon salt
2 tablespoons olive oil
4 cloves minced garlic
1 teaspoon fresh ground pepper
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons onion powder
2 tablespoons fresh thyme, minced
For the Red Wine Gravy
Drippings from pan
2/3 cup beef stock
2/3 cup red wine
2 tablespoons butter
1 tablespoon flour
DIRECTIONS
The night before you plan on making the roast, remove it from the fridge, and coat it evenly on all sides with the salt. Wrap it in plastic wrap and place it in the refrigerator on a plate. The next day remove it from the fridge for an hour before you plan on cooking it so that it reaches room temperature and therefore will cook more evenly.
Preheat your oven to 250F. Rinse the salt off of the roast with cold water and then pat it dry with paper towel. Rub the olive oil on the roast along with the minced garlic and thyme. Season with pepper, oregano, basil and onion powder.
On your stovetop heat a cast iron pan over medium high. Sear all sides of the roast until a nice brown crust is formed, approximately 3 minutes per side. Place the pan/roast in the preheated oven for an hour and 20 minutes. Turn your oven off and continue to cook the roast for an additional 30 minutes. Be sure to not open the oven and let any of the heat escape! This should cook your roast to medium-rare. Cook for an additional 10 minutes if you prefer your roast medium.
Remove roast from the oven and let rest for 10 minutes. Cover in aluminum foil so that it stays warm. Using the same cast iron pan that you seared/cooked the roast in return it to the stovetop without washing it. Turn the heat to medium high and pour in the stock and the wine. Scrape the bottom of the pan with a wooden spoon for any bits that may be stuck. Bring to a boil and then lower the heat to medium. Once the liquid has reduced to approximately 1 cup, whisk in the butter and the flour and season with salt and pepper. Transfer contents to a gravy boat.
Slice the roast beef and serve hot with gravy.
