Ingredients:

  • 3 lb Sirloin tip roast
  • 2 tbsp Olive oil
  • 1 tbsp Coarse sea salt
  • 1 tsp Cracked black pepper
  • 3 cloves Garlic, minced
  • 2 sprigs Fresh rosemary, chopped
  • 4 oz Blue cheese crumbles
  • 1/2 cup Low-sodium beef broth
  • 1/2 cup Plain Greek yogurt
  • 1/4 cup Heavy cream
  • 1 tbsp Fresh chives, finely chopped
  • 1 pinch Nutmeg

Instructions:

  1. Remove the sirloin tip roast from the refrigerator 60 minutes before cooking to temper the meat.
  2. Combine olive oil, minced garlic, rosemary, salt, and pepper into a rub and apply generously over the entire surface of the beef.
  3. Secure the roast into a uniform cylinder using butcher's twine.
  4. Preheat oven to 250°F (120°C). Place beef on a wire rack in a roasting pan and roast until the internal temperature reaches 120°F (49°C), approximately 2 to 2.5 hours.
  5. Increase oven temperature to 450°F (230°C) or use a cast iron skillet on the stove to sear each side for 2-3 minutes until a deep brown crust forms.
  6. Transfer the beef to a cutting board and tent loosely with foil to rest for 20 minutes.
  7. Prepare the sauce by simmering beef broth in a small saucepan, stirring in blue cheese until melted, then whisking in Greek yogurt, heavy cream, nutmeg, and chopped chives.