Recipe and photograph provided courtesy of the Beef Industry Council
Total Recipe Time: 1-3/4 hours
Makes 6 servings
1 beef round (sirloin) tip center roast (2 to 2-1/2 pounds)
1 tablespoon minced fresh parsley
1 teaspoon dried thyme leaves, crushed
1 teaspoon vegetable oil
1 clove garlic, minced
1/2 teaspoon cracked black pepper
salt
Sauce:
1 cup dairy sour cream
1/2 cup prepared horseradish
2 tablespoons milk
1 tablespoon snipped fresh chives
1/8 teaspoon ground white pepper
| 1. | Heat oven to 325°F. Combine parsley, thyme, oil, garlic and black pepper; press evenly onto all surfaces of beef roast. |
| 2. | Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare doneness. |
| 3. | Meanwhile combine sauce ingredients in small bowl; cover and refrigerate. |
| 4. | Remove roast when meat thermometer registers 140°F for medium rare. (Do not overcook.) Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare.) Carve roast into thin slices; season with salt, as desired. Serve with sauce. |
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