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    You are here: Home / Dinner / Sunday Sirloin Tip Roast

    Sunday Sirloin Tip Roast

    Posted by David (Doggy Daddy) · Leave a Comment

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    side view of sirloin tip roast carrot broccolini and gratin dauphinoise with gravy
    Time to get roasted!

    When it comes to comfort food, Quay and I align a lot. We share a desire for things that both of our families cooked while growing up, even though Pennsylvania and Florida are so far apart.

    It's convenient when we both crave the same dish, and this time it was none other than a beef roast with potatoes. Damn, it brings back memories of my mom's Sunday roast with mashed potatoes.

    Jump to:
    • 🐶 Leela Storm's Suggested Pairings
    • 🍽 Kitchen Critique
    • ✔ Takeaways
    • 📖 Recipe

    I think I'm beginning to like roasts more than steaks. I'll check back in next year.

    To make our version, we bought the beef that looked the best at Whole Foods on the morning of the dinner. A nice two-pound sirloin tip roast won out, along with colorful carrots and broccolini.

    For potatoes, we chose potatoes dauphinoise, which I've made in the past. I also pre-made a gravy that was later finished in the roast pan.

    homemade gravy ingredients
    Gravy ingredients

    The gravy, which is made with beef broth (no stock was available), is started by first cooking shallot, garlic, carrot, celery, parsley, rosemary, and a couple bay leaves.

    prepped ingredients for gravy
    Here's everything chopped and ready to cook
    gravy ingredients cooking in saucier
    Sautéing the gravy stuffs

    Store-bought stock or broth on its own doesn't compare to homemade, but we can help it by cooking down fresh herbs and veggies with it. Make-ahead gravy, even without using pan drippings, can be extremely good, you just need to be patient and let things cook for a while. What's a "while?" It's 45 minutes, minimum - better at 90+ minutes if you have the time.

    yukon gold potatoes for gratin dauphinoise
    Sliced potatoes using a mandoline

    Do you have a mandoline? It's so convenient when making potato chips, gratins, ratatouille, and similar dishes. The reason being that all vegetable slices are equal in thickness and therefore cook evenly.

    It's not something you'll likely use on a weekly basis, but it's a necessity when you need it. Mine is a Benriner which you'll see randomly on cooking shows and it only took $25 out of my wallet.

    creating potato layers for gratin dauphinoise

    For potatoes dauphinoise, you want to use thin-skinned, waxy potatoes because they hold up to baking without breaking down. I slice them very thin using a mandoline and then create overlapping layers, seasoning each layer with salt and pepper and filling the center with the odd bits.

    There's no need to cook the potatoes prior to baking.

    When ready to bake, I pour over a mix of whole milk and cream, top with grated Gruyere, and shave some nutmeg on top.

    broccolini prepped for cooking
    Prepped broccolini

    I've always liked broccoli, but I absolutely love broccolini because of it's looser florets and thinner stems. It's great pan-fried on high heat or grilled and my typical prep includes just salt, pepper, and red pepper flakes.

    Quay prepped the carrots with EVOO, salt, pepper, and brown sugar.

    sirloin tip roast raw
    Sirloin tip roast

    Look at this roast: two pounds of nicely-marbled goodness!

    rub for sirloin tip roast
    Roast rub

    Roasts are great with just plain old salt and pepper, but if you like to rub your roast, some basic spices can liven it up: cayenne, garlic and onion powder, and Hungarian paprika. Three tablespoons should do it.

    Spice up your life by rubbing your roast.

    sirloin tip rubbed and going into oven
    Rubbed roast in oven

    One of the great things about this dish is that the potatoes and the roast cook at the same temperature (350º). The potatoes go in first because they take longer - about 50 minutes. We do a reverse-sear with the beef and use a thermometer to read its internal temperature - targeting 125º before taking out of the oven.

    I use a ThermoWorks ChefAlarm probe for the temp.

    cooked sirloin tip roast on cutting board
    Oh damn, if 6 was 9 we’d be fine... and we are!

    That there's the finished roast resting on a cutting board for 20 minutes.

    cooking gravy with pan bits
    Making gravy

    The gravy is all... gravy. After cooking beef broth with the veggies, I strained the liquid and poured it into the roast pan. I added red wine, butter, and some flour to thicken it up.

    Some family members called me Davy Gravy growing up. Makes no sense.

    sliced sirloin tip roast
    Sliced beef roast

    The roast came out almost perfect and my Made In Chef's Knife made slicing a breeze. I forgot to flip it in the oven which is why the cook is a bit top-heavy. But it has great color and flavor. I started reverse-searing steaks a few years ago, and haven't looked back. This is the first time I've done it with a roast, and won't do it any other way.

    finished plate of sirloin tip roast carrot broccolini and gratin dauphinoise
    Finished plate of roast beef, carrot, broccolini, potatoes dauphinoise with gravy

    This shiz is “jee-oh-oh-dee” GOOD. I wouldn't believe it if I didn't eat it. Even Leela got to join in on some beefy bits. She smiled for two days!

    Don't neglect your doggy or Leela will put your mug on the "NO VACANCY" list.

    🐶 Leela Storm's Suggested Pairings

    • 🎵 The Alan Parsons Project ‎- I Robot
    • 🍷 Pinot Noir
    • 🥃 Old Fashioned

    🍽 Kitchen Critique

    Talk about hitting the bullseye. This dish took us both back home in so many ways, and while we can't replace what our families do back home, this more than adequately fit the bill for our comfort-food craving.

    The gravy was a pain-in-the-ass because I somehow over-salted it. But with some time and patience - along with water and flour - I brought it back to life. Even better, I had enough to freeze for another time.

    Potatoes are the stand-out component. They're rich and creamy, but not over-the-top, and the browned Gruyere on top coupled with nutmeg really elevates them.

    The veg. Oh, the veg. Roasted carrots are one of our favorites and the brown sugar adds just enough sweetness to contrast the rest of the dish. The broccolini is charred and slightly spicy, lending a bit of heat to each bite.

    The sirloin tip is a great buy. Two pounds enough for us to have this meal-for-two along with sandwiches the next day. The cook could have left it more on the rare side, but neither of us complained. The rub added another dimension of flavor and each bite is delicious with the intensely-flavored gravy.

    What's missing, you may ask? Horseradish sauce, dammit! I can't believe we forgot to make some! Oh well, it gives us a reason to live to cook another day. Mac n' cheese is another very appropriate side dish.

    ✔ Takeaways

    • While this dish made us severely homesick, we talked about awesome memories from past years with our families.
    • A medium-rare roast is the way to go, and don't skimp on resting time.
    • Take a day off from your diet and enjoy the potatoes!
    • Save your healthy "vegan day" for another time.
    Print

    📖 Recipe

    Sirloin Tip Roast

    finished plate of sirloin tip roast carrot broccolini and gratin dauphinoise with gravy
    Print Recipe
    Pin Recipe

    This sirloin tip roast will have you feeling like you're back home eating mom's Sunday dinner. Potatoes dauphinoise and broccolini provide an update to the classic sides. 

    • Author: David (Doggy Daddy)
    • Prep Time: 15
    • Cook Time: 60
    • Total Time: 1 hour 15 minutes
    • Yield: 2 plates 1x
    • Category: dinner
    • Method: roasting
    • Cuisine: american

    Ingredients

    Scale

    Roast

    • 2 lbs sirloin tip roast
    • ¼ tsp cayenne pepper
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp black pepper
    • 2 tsp sea salt
    • 1 tsp Hungarian paprika

    Vegetables

    • 1 small bunch of colorful carrots
    • 1 Tbsp brown sugar
    • 4 - 6 stems of broccolini
    • Pinch of red pepper flakes

    Potatoes

    • 1 ½ lbs Yukon Gold potatoes
    • ¼ cup whole milk
    • ¼ cup heavy cream
    • Pinch of nutmeg
    • ½ cup grated Gruyere

    Gravy

    • 1 quart beef broth
    • 5 garlic cloves
    • A few carrots, chopped
    • ½ celery stock, chopped
    • 2 bay leaves
    • 4 shallots, chopped
    • 1 sprig rosemary
    • Small bunch of parsley
    • 1 half stick unsalted butter
    • ¼ cup flour

    Instructions

    Gravy

    1. Add all veggies into a pot on medium heat and sauté, about 10 minutes
    2. Add stock and simmer until the roast is done, reducing by ⅓
    3. Strain through a seive into another bowl, pressing the veggies with a ladle
    4. Pour into the roast pan after removing the roast
    5. Stir in the butter
    6. Stir in flour in one tablespoon increments, first combining each spoonful with warm water to prevent lumps
    7. Continue whisking until you reach your desired consistency
    8. Season to taste

    Potatoes

    1. Use a mandoline to slice 1 ½ pounds of yukon potatoes
    2. Place potatoes, overlapping, in baking dish one layer at a time and season each layer with salt and pepper, about 2 inches thick
    3. Pour a mixture of milk and cream into the dish
    4. Top with the grated Gruyere
    5. Shave nutmeg over top of the cheese
    6. Cover with foil and bake in a 350º oven for 60 minutes
    7. Remove foil halfway through
    8. Remove from oven and let rest uncovered while preparing the vegetables

    Roast

    1. Prepare rub by combining all ingredients in a small bowl
    2. Roll the roast in the rub, getting an even coating
    3. Place in oven beside the potatoes until the internal temp is 120º, about 40 minutes
    4. Remove the pan from the oven, place over medium-high heat, and sear the roast, about three minutes per side
    5. Let rest on a cutting board for 20 minutes

    Veggies and Gravy

    1. While the roast is resting, toss the carrots in EVOO, salt, pepper, and brown sugar
    2. Place them on a baking sheet and bake in the oven for 15 minutes (longer if they're thick)
    3. Toss broccolini with EVOO, salt, pepper, and a pinch of red pepper flakes
    4. Cook in a pan on medium-high heat for about 8 minutes, turning multiple times

    Plating

    1. Slice the roast fairly thin, going against the grain
    2. Slice the potatoes like a pie, and spoon out one piece for each plate
    3. Add half of the carrots and broccolini to each plate
    4. Pour gravy over the beef

    Keywords: beef roast, carrots, potatoes Dauphinoise, broccolini, gravy

    Did you make this recipe?

    Please tag us at @thehotelleela on Instagram and hashtag it #thehotelleela!

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