Combine parsley, thyme, oil, garlic and black pepper for the Sirloin Tip Roast rub. Then serve with a delicious horseradish-chive sauce. Your table will be pleased.
Preheat oven to 325°F. Combine parsley, thyme, oil, garlic and black pepper; press evenly onto all surfaces of beef Roast.
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare doneness.
Meanwhile combine sauce ingredients in small bowl; cover and refrigerate.
Remove roast when meat thermometer registers 135°F for medium rare. (Do not overcook.) Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.) Carve roast into thin slices; season with salt, as desired. Serve with sauce.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 386 Calories; 23.1g Total Fat; 3.5g Saturated Fat; 0.8g Polyunsaturated Fat; 1.7g Monounsaturated Fat; 0.3g Trans Fat; 138mg Cholesterol; 173mg Sodium; 446mg Potassium; 4.5g Total carbohydrate; 39g Protein; 2.8mg Iron; 10mg Niacin; 0.8mg Vitamin B6; 150mg Choline; 2.3mcg Vitamin B12; 7mg Zinc; 42mcg Selenium; 0.8g Fiber.