Garlic Herb Sirloin Tip Roast

When I was growing up, Sunday night dinners were a special ritual. My sister, brother and I would eagerly help mom set the table with the real tablecloth (it was a thick grey wool-like material and I still get all warm and fuzzy inside when I see it in the linen cupboard), we’d carefully light some candles and use the fancy cloth napkins. The whole house would smell amazing – I’m talking real home cooking. The evening would usually wrap up with a yummy homemade dessert (like this apple cake) while watching The Wonderful World of Disney on CBC. At the time it just seemed like something we did, but now that I look back on it I realize that my parents were making a real effort to make those dinners special for us and start the next week on a good note. Isn’t it funny how you really don’t appreciate these things until you’re older?

I remember being at university in first year and the cafeteria was closed on Sunday evenings, so I’d be making something in the microwave and I’d call home to see how everyone was doing and they’d be having a big roast dinner that I could almost smell through the phone. Talk about home sick! After a few times, I’d call and my mom would totally lie and say they were having something I didn’t like just so that I wouldn’t feel like I was missing out, haha.

Even though it’s just Garrett and I (and two begging dogs) in our little cozy apartment, I still like to make Sunday night dinner feel special. Even if it’s just a couple of candles lit and a simple dinner, it feels different from the usual weeknight meal or the Friday/Saturday night treats. With the colder weather on the way, I’ve been getting back into Sunday night roasts – whether it’s a roast chicken, a slow cooker beef stew or this week’s dish, Garlic-Herb Crusted Sirloin Tip Roast. I served it up with a flavourful gravy and sweet potatoes and broccoli roasted in the oven.

What you’ll need:          Printable Version

• 1 beef sirloin tip oven roast (about 4 lbs)
• 8-10 cloves garlic, minced
• 2 tsp kosher salt or salt
• 2 tbsp vegetable oil
• 1 tsp ground black pepper
• 1/2 tsp mustard powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1/4 tsp paprika

In a small bowl, mash garlic with salt to form a paste. (I used our mojito muddler!)

Stir in the oil and remaining seasonings.

Place roast on rack in a roasting pan and pat dry with paper towel. Spread the garlic mixture over the roast.

Roast in the oven at 500°F for 30 minutes, then reduce heat to 275°F and roast until meat thermometer inserted into center registers 140°F for medium-rare, about 2 hours. (I made ours 155°F because I like it medium-well)

I recently picked up this electronic meat thermometer that you can leave in while it cooks. Once it reaches the desired temperature, it beeps!

While it was roasting, I chopped up the sweet potatoes into 1″ chunks and tossed them with olive oil, cinnamon, seasoning salt and pepper. I spread them out on a baking sheet lined with parchment paper. Then I just rinsed the bowl out and used it to toss the broccoli with olive oil, salt and pepper and spread that on another parchment-lined baking sheet. Once the roast was done, the veggies baked for about 30 minutes at 400°F, tossing once halfway through.

 The roast came out with this great seared outside and a yummy garlic crust.

Transfer to a cutting board and tent with foil. Allow to stand until temperature rises 5°F (3°C), about 10 minutes.

Meanwhile, you can use the drippings to make a gravy from scratch or with a mix. This time I used a mix because I had it on hand. I just put some water in the pan to loosen up all the bits and then poured it into a glass measuring cup. Allow it to sit until the oil rises to the top and skim it off with a spoon. Use the remaining liquid for whatever your mix calls for.

Once the veggies were cooked, it was time to slice up the roast. I cut it all up at once and packaged up the extras for lunch leftovers for the week. That’s the other nice thing about doing a Sunday roast – you get great leftovers for lunches!

Bon Appétit!