Ingredients:

  • 3.5 lbs sirloin tip roast
  • 2 tbsp extra virgin olive oil
  • 1 tbsp kosher salt
  • 1 tsp coarse black pepper
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tsp smoked paprika
  • 1 tbsp Worcestershire sauce
  • 1 lb baby Yukon Gold potatoes, halved
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 1 large yellow onion, cut into thick wedges

Instructions:

  1. Remove the 3.5 lbs sirloin tip roast from the fridge 45 minutes before cooking to bring to room temperature. Pat the meat completely dry with paper towels.
  2. In a small bowl, mix the minced garlic, rosemary, thyme, smoked paprika, and Worcestershire sauce into a thick paste. Rub the paste over the entire surface of the beef.
  3. Preheat your oven to 450°F (232°C). Toss the potatoes, carrots, and onion with a small amount of oil and salt in the bottom of a heavy roasting pan.
  4. Place the roast on a wire rack set directly above the vegetables. Roast at 450°F for 15 minutes to develop a mahogany crust.
  5. Reduce the oven temperature to 325°F and continue roasting until the internal temperature reaches 130°F (54°C) for medium-rare.
  6. Remove the roast from the oven and tent loosely with foil. Allow it to rest for at least 15-20 minutes to allow juices to redistribute before carving.