Ina Garten’s Sirloin Tip Roast is a flavorful and tender main course that’s perfect for special occasions or a hearty family dinner. This recipe emphasizes simplicity, allowing the natural flavors of the beef to shine with minimal preparation.

What is Barefoot Contessa Sirloin Tip Roast?

Sirloin Tip Roast is a lean cut of beef taken from the hindquarters, known for its robust flavor and tenderness when cooked properly. Ina Garten’s recipe enhances this cut with simple seasonings and slow roasting for a juicy and perfectly cooked roast.

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Reasons to Try Barefoot Contessa Sirloin Tip Roast

Elegant and impressive: Ideal for dinner parties or holiday meals.
Simple preparation: Requires minimal ingredients and effort.
Tender and flavorful: Slow roasting ensures a juicy and evenly cooked roast.
Versatile leftovers: Great for sandwiches, salads, or wraps the next day.
Crowd-pleasing: A hearty dish that’s sure to satisfy everyone.

Ingredients Needed to Make Barefoot Contessa Sirloin Tip Roast

Sirloin tip roast: 3–4 pounds
Olive oil: 2 tablespoons
Kosher salt: 2 teaspoons
Black pepper: 1 teaspoon
Garlic cloves: 4, minced
Fresh rosemary: 1 tablespoon, chopped
Fresh thyme: 1 tablespoon, chopped
Onion: 1 large, quartered
Carrots: 2 large, cut into chunks
Beef broth or red wine: 1/2 cup (optional, for pan sauce)

Instructions to Prepare Barefoot Contessa Sirloin Tip Roast

Step 1: Preheat the oven

Preheat your oven to 325°F (165°C).

Step 2: Prepare the roast

Pat the sirloin tip roast dry with paper towels. Rub it all over with olive oil, then season generously with kosher salt and black pepper.

Step 3: Make the herb and garlic rub

In a small bowl, combine minced garlic, chopped rosemary, and thyme. Rub the mixture evenly over the surface of the roast.

Step 4: Arrange vegetables and roast

Place the quartered onion and carrots in the bottom of a roasting pan. Set the seasoned roast on top of the vegetables.

Step 5: Roast the beef

Transfer the roasting pan to the oven. Cook for about 20 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Use a meat thermometer for accuracy.

Step 6: Rest the roast

Remove the roast from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 15–20 minutes to allow the juices to redistribute.

Step 7: Optional pan sauce

If desired, place the roasting pan on the stovetop over medium heat. Add beef broth or red wine and scrape up the browned bits from the bottom of the pan. Simmer for a few minutes to reduce and serve as a sauce.

Step 8: Slice and serve

Slice the roast against the grain into thin slices. Serve with the roasted vegetables and pan sauce, if using.

What Goes Well With Barefoot Contessa Sirloin Tip Roast

Mashed potatoes: A classic and creamy side dish.
Roasted vegetables: Brussels sprouts, green beans, or asparagus.
Gravy or pan sauce: Complements the beef’s flavor.
Crusty bread: Perfect for soaking up juices and sauce.
Red wine: A bold Cabernet Sauvignon or Merlot pairs beautifully.

Key Tips for Making Barefoot Contessa Sirloin Tip Roast

Use a meat thermometer: Ensures precise cooking and prevents overcooking.
Let the roast rest: Keep the meat juicy and tender.
Don’t skip seasoning: Generous seasoning enhances the natural flavor of the beef.
Low and slow cooking: Produces even cooked and tender meat.
Save the drippings: Use for a flavorful pan sauce or gravy.

Creative Variations of Barefoot Contessa Sirloin Tip Roast

Herb crust: Add Dijon mustard to the herb rub for an extra layer of flavor.
Garlic-studded: Insert whole garlic cloves into small cuts in the roast.
Vegetable medley: Add potatoes, parsnips, or celery to the roasting pan.
Spicy rub: Incorporate smoked paprika or cayenne pepper for a bolder taste.

Storage Guidelines for Barefoot Contessa Sirloin Tip Roast

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before reheating.
Reheating: Warm slices in a 300°F oven with a splash of broth or sauce to keep them moist.

FAQs

How do I keep a sirloin tip roast from drying out?

To keep a sirloin tip roast moist, cook it at a lower temperature, use a meat thermometer to avoid overcooking, and let the roast rest for 15–20 minutes after cooking to retain its juices.

Can I cook a sirloin tip roast in a slow cooker?

Yes, a sirloin tip roast can be cooked in a slow cooker. Sear the roast first for added flavor, then cook on low for 6–8 hours with broth or vegetables for a tender result.

What is the best temperature to cook a sirloin tip roast?

Roast a sirloin tip at 325°F for even cooking. For medium-rare, aim for an internal temperature of 135°F, or 145°F for medium.

Can I use the drippings from a sirloin tip roast to make gravy?

Yes, the drippings are perfect for making gravy. Add beef broth or wine to the roasting pan, scrape the browned bits, and simmer to reduce. Optionally, thicken with flour or cornstarch.

Wrapping Up

Barefoot Contessa’s Sirloin Tip Roast is a delicious and elegant dish that’s surprisingly easy to make. With its tender texture, robust flavor, and minimal effort, this roast is sure to become a favorite in your recipe collection.

Try it today and impress your family or guests with a classic yet sophisticated meal!

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