Ingredients:

  • 3 lbs (1.36 kg) Tip Roast (Sirloin Tip Roast)
  • 4 cloves Garlic, minced
  • 2 tbsp (30 ml) Olive Oil
  • 1 tbsp (15 ml) Fresh Rosemary, chopped
  • 1 tbsp (15 ml) Fresh Thyme, chopped
  • 1 tsp (5 ml) Dried Oregano
  • 1 tsp (5 ml) Salt
  • ½ tsp (2.5 ml) Black Pepper
  • ½ cup (120 ml) Red Wine Vinegar
  • 1 tbsp (15 ml) Olive Oil
  • 1 large Onion, quartered
  • 2 Carrots, chopped into 1-inch pieces
  • 2 Celery stalks, chopped into 1-inch pieces
  • 1 cup (240 ml) Beef Broth

Instructions:

  1. In a large bowl or resealable bag, combine the minced garlic, olive oil, rosemary, thyme, oregano, salt, pepper, and red wine vinegar.
  2. Place the tip roast in the marinade. Ensure the roast is well coated. Marinate in the refrigerator for at least 2 hours, or ideally overnight, turning occasionally.
  3. Preheat oven to 450°F (232°C).
  4. Toss the onion, carrots, and celery with olive oil and arrange them in the bottom of the roasting pan. This creates a natural roasting rack for the roast.
  5. For enhanced flavour, sear the roast in a hot skillet with oil on all sides before placing it on top of the vegetables. It will get nicely brown.
  6. Place the tip roast on top of the vegetables in the roasting pan. Pour the beef broth into the bottom of the pan.
  7. Roast for 15 minutes at 450°F (232°C) to create a nice crust.
  8. Reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches your desired doneness (see below): Rare: 125°F (52°C) Medium-Rare: 130-135°F (54-57°C) Medium: 135-140°F (57-60°C) - Recommended for tip roast to avoid toughness Medium-Well: 140-145°F (60-63°C)
  9. Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavourful roast.
  10. Carve the roast against the grain into thin slices. Serve with the roasted vegetables and pan juices (if desired – you can thicken them into a quick gravy).