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Beef Sirloin Tip Roast with Roasted Vegetables

Description

Flavorful autumn ale adds character and tenderness to this hearty beef roast, served with feel-good fall vegetables that are roasted to bring out their deep, soul-satisfying flavor. Serves 6-8.

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Ingredients

At a glance
Cooking Method
Difficulty
Course/Dish

Beef Sirloin Tip Roast
3 lb beef sirloin tip roast
3 T olive oil
8 whole garlic cloves, crushed
1 yellow onion, roughly chopped
seasoning salt mix (recipe follows)
1 T whole tri-color peppercorns (or black peppercorns)
2 bay leaves
12 oz Sierra Nevada Tumbler autumn ale

Seasoning Salt Mix
1 T kosher salt
1/2 t ea black pepper, smoked (Spanish) paprika, onion
powder, granulated garlic, dried oregano
pinch cayenne

Roasted Vegetables
2 lb pumpkin, seeded, peeled and diced large (1”)
1 med rutabaga, peeled and diced large
2 med turnips, peeled and diced large
1 lb red potatoes, quartered
2 med carrots, peeled and chopped large (1/2”)
1 doz whole garlic cloves, peeled
1 yellow onion, chopped
3 T pumpkin seed oil (or sub olive oil)
salt and pepper (to taste)

Methods/Steps

Beef Sirloin Tip Roast
Preheat oven to 350 degrees. Season roast generously with spice mixture and sear on all sides in hot olive oil using a braising (roasting) pot, such as a Dutch oven. Add onion, garlic, peppercorns, bay leaf and ale, then bring to a simmer. Transfer to oven and roast uncovered for approx. 1 hour until internal temp reaches 135 degrees for med rare. Let rest 10 min before slicing. Serve with pan juices and roasted vegetables.

Roasted Vegetables
Toss all ingredients on a sheet pan with pumpkin seed oil (available at your Market Beer & Wine Shop). Roast 40-50 min until softened and caramelized. Serve immediately.

Recipe Author/Pairings

Our Ashland Chef Nate Kelsey says, “Unlike pot roast, sirloin tip roast is best served medium rare.”

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