Entree: United Kingdom – England – English Roast Sirloin Tip with Garlic and Root Vegetables

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Additional 15 min

Total 1 hr 30 min

Ingredients

- 1 sirloin tip roast, approx. 3 lb (1.4 kg) total
- 1 tbsp (15 ml) olive oil
- 1 1/2 tsp (8 g) sea salt
- 1 tsp (2 g) freshly ground black pepper
- 6 garlic cloves, peeled and lightly crushed
- 4 medium carrots, about 1 lb (450 g) total, cut into 2-inch (5 cm) sticks
- 3 celery stalks, about 6 oz (170 g) total, cut into 2-inch (5 cm) pieces
- 12 pearl onions, peeled, approx. 8 oz (225 g) total
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 cup (240 ml) beef stock
- 1/2 cup (120 ml) red wine (optional)
- 2 tbsp (30 g) unsalted butter (for pan jus)

Instructions

1. Preheat oven to 425°F (220°C). Rub roast all over with olive oil, salt, and pepper. Place in a roasting pan fat side up. Tuck garlic cloves and herb sprigs around the roast.
2. Arrange carrots, celery, and pearl onions in the pan around the roast. Roast at 425°F (220°C) for 15 minutes to brown, then reduce oven temperature to 350°F (175°C) and continue roasting until desired doneness: about 18–20 minutes per pound for medium-rare (internal 125–130°F / 52–54°C) — adjust to preference.
3. Remove roast to a cutting board and tent with foil; rest 15 minutes. Transfer vegetables to a warm platter and cover to keep warm.
4. Place roasting pan over medium heat on the stove (or transfer pan juices to a skillet). Add red wine to deglaze, scraping browned bits, then add beef stock and reduce by half. Whisk in butter to finish the pan jus; season to taste.
5. Slice roast against the grain, serve with roasted carrots, celery, pearl onions, and spoon pan jus over the meat.