Sirloin Tip Oven Roast

By pattie_d

Cooking this inexpensive cut of meat on low temperature will ensure meat to be tasty and tender like Prime Rib.

Ingredients

• 1 (2 to 2 1/2-pound) sirloin tip or chuck beef roast
• 2 tablespoons olive oil
• 2 teaspoons herbs de Provence
• Kosher salt and freshly ground black pepper
• 1 1/2 cups fresh flat-leaf parsley
• 2 garlic cloves
• 1/4 teaspoon kosher salt
• 14 teaspoon freshly ground black pepper

Preparation

Step 1

To make the beef roast, preheat the oven to 275 degrees F.

Season the beef with salt and pepper.

Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat.

Place meat in a "v" roasting trivet/roasting pan.
Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 60 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast.

Mashed Potatoes:
In a dutch oven place metal steamer in pan (if steamer has small legs put rolled pieces of tinfoil in bottom of pan for steamer to rest on) with enough water to reach the bottom of steamer. Place cut up potatoes on steamer platform. Bring to boil cover and cook for 20 minutes. Remove steamer from pot. Put potatoes in large mixing bowl, let cool.
In the meantime, in a pot place 3/4to 1 cup of regular milk and 1 stick of butter cut up. Add salt and pepper to taste. Stir until butter has melted.

Using the wire whisk, turn mixer on low speed and break up potatoes. Pour small amounts liquid into bowl and incorporate with potatoes.

(Not sure about the amount of liquid to use, so pour sparingly in to potatoes.) Then turn mixer on high and whip until potatoes come together (get thicker).

To serve, slice the roast and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.