Ingredients

The following ingredients have 6 Servings
  • 4-6 pounds sirloin roast (top sirloin or sirloin tip)
  • 1/2 cup butter (softened)
  • 2 teaspoons dried rosemary
  • 2 teaspoons minced garlic
  • 1 teaspoon flaked sea salt
  • 1/2 teaspoon dried thyme
  • 1.4 teaspoon ground pepper
  • 6-8 cups of carrots/potatoes/onions cut into large chunks you can make more in a large roaster if you are feeding more people

Instruction

  • Remove your roast from all its packaging and let it sit out for an hour until it’s about room temperature.
  • Pre-heat your oven to 450.
  • Mix the butter and seasoning together until combined.
  • Cover the top of the roast in the butter mixture.
  • Place the vegetables in the bottom of the roaster.
  • Place the roast in the center of the vegetables.
  • Place in the oven - without the lid! - and cook for 15-20 minutes, until the top of the roast is seared and brown.
  • Turn the oven temperature down to 325 and place the lid on the roaster.
  • Cook to 10 degrees BEFORE your desired temperature - 120-140 - see my chart in the post. Your roast will continue cooking after you pull it out of the oven.
  • Remove and set on stove for 20 minutes, keeping the lid on and the roaster sealed ( instead of tenting with tinfoil.)