High-heat seared, perfectly roasted, and ready in under an hour
At Whitt’s Place, we love a recipe that delivers big flavor without eating up your whole afternoon. Chef Ali’s sirloin tip roast is exactly that—quick, bold, buttery, and beautifully pink inside. This one’s all about that savory crust, tender middle, and roasted onion magic underneath. It’s Sunday supper vibes, but weeknight fast.
Ingredients
- 1 sirloin tip roast (about 3½ lbs)
- 2 tablespoons unsalted butter, softened
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon ground thyme
- 1 large yellow onion, thinly sliced
Instructions
- Preheat & Prep: Preheat oven to 500°F. Slice the onion and spread the rings in the bottom of a roasting pan.
- Make the Garlic Herb Butter: In a bowl, mix the butter, garlic, parsley, rosemary, salt, pepper, and thyme.
- Season the Roast: Place the roast on top of the onions and slather it all over with the garlic herb butter mixture.
- Roast Hot & Fast: Roast at 500°F for 20 minutes, then reduce the oven to 325°F and roast for another 20–25 minutes, or until internal temp hits 130°F for medium-rare.
- Rest: Tent with foil and let it rest for 15 minutes to keep all the juices in.
- Slice & Serve: Slice thinly against the grain. Spoon some of those roasted onions on top and serve with mashed potatoes, green beans, and a glass of red wine if you’re feeling it.
Final Thoughts from the Farm
This roast is a fast-track to fancy. It’s rich, herb-packed, and ready in under an hour. Whether you’re cooking for family or just want leftovers that make Monday better, this one’s going in the regular rotation. Thanks, Chef Ali!
