Marinated Sirloin Tip Roast With Herbs and Red Wine
A sirloin tip roast, marinated in red wine, is oven-roasted with an herb and spice rub, and can be served with an optional pan gravy.
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Instructions
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Preheat the oven to 350 F.
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Two hours before roasting, marinate the sirloin tip roast in red wine in a food storage bag and refrigerate.
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Ten minutes before roasting, combine the remaining herb and spice rub ingredients in a small bowl.
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Remove the roast from the wine, place it on a rack in a baking pan, and rub thoroughly with the seasoning mixture.
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Roast for 1 to 1 1/2 hours, or until the internal temperature reaches 135 F for medium-rare.
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For optional gravy, heat 2 tablespoons of pan drippings or butter in a saucepan over medium heat.
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In a separate bowl, combine 3 tablespoons each of cornstarch and water until smooth.
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Add the cornstarch mixture to the drippings and whisk to blend.
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Stir in 2 cups of beef broth and cook, stirring continuously, until the gravy thickens.
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Taste and adjust seasonings as needed.