This flavorful roast beef is rubbed with garlic and herbs then covered and refrigerated for an hour or two before roasting.
Ingredients:
- 1 sirloin tip roast, about 3 to 4 pounds
- 2 tablespoons olive oil
- 2 medium cloves garlic, finely minced
- 1 teaspoon salt
- 1 to 1 1/2 teaspoons cracked black pepper or about 1/2 teaspoon coarsely ground pepper
- 2 teaspoons paprika
- 1 teaspoon chopped fresh rosemary, or about 1/2 teaspoon crumbled dried leaf rosemary
- 1 tablespoon grated onion
- 1/2 teaspoon dried leaf thyme
Preparation:
Remove roast from any netting and place in a foil-lined roasting pan. Combine remaining ingredients in a small bowl, mixing well. Rub roast all over and tie with twine to keep it together if necessary. Cover and refrigerate for 1 to 2 hours. Heat oven to 325°. Uncover the beef and place in the oven. Roast for about 25 minutes per pound, or until the roast is tender and done as desired. For medium-rare, the roast will register about 140° F.. Remove from the oven and cover with foil. Let stand for 15 minutes before carving.
