Herbed Sunday Roast Beef with Mushroom Sauce

Sirloin Tip makes an excellent Sunday Dinner when slow roasted at a low temperature. A herb rub and a special pineapple-mushroom sauce really set it off

The archtype of Sunday dinner for many of us has been roast beef with mashed potatoes and veggies. It’s a very satisfying dish that is filling and delicious… something to look forward to. But, preparing it might seem daunting… producing a roast that is easy to slice, a little pink and juicy in the middle, maybe accompanied by a savoury gravy.

It’s actually a pretty straightforward meal to prepare once you’ve picked out the right cut of meat, assembled a few herbs and spices to add dimension to the roast and made a plan about gravy to tie it all together.

At my house lean is king when talking roasts in particular. My beloved has never cared for marbled meats so here the favourite cut for Sunday Roast is Sirloin Tip… so I highly recommend using it. But, like all lean cuts of meat, it can be tough unless its oven-roasted at a relatively low temperature… I recommend 325 to 350. Applying a herb rub, searing the meat before roasting and coating it with a special soup-based mushroom sauce in place of trying to squeeze out a gravy from meat that won’t let go of a lot of juice are a few Veteran Moves that are sure to make your next Sunday Roast delicious and easy to prepare.

Ingredients

1 1-2 kiliogram (approx. 2-4 lbs) Sirloin Tip roast

Rub *

  • Kosher Salt
  • Cracked Black Pepper
  • ½ Tsp Garlic Powder
  • ½ Tsp Onion Powder
  • ½ Tsp Dried Oregano
  • ½ Tsp Dried Thyme
  • Optional: ½ Tsp Paprika

* Herb & spice amounts vary subject to personal taste.

Mushroom Sauce

  • 1 can golden mushroom soup (or Beef Mushroom)
  • 1/2 c unsweetened pineapple juice 
  • 2 tsp soya sauce 
  • 1 tsp lemon juice
  • 1 tsp garlic powder
  • 1/4 tsp black pepper 

Preparation

Preheat oven to 325 F

Drizzle roast with approximately 1 tablespoon olive oil

Generously apply kosher salt and cracked black pepper all over roast

Combine herbs and spices and rub generously all over roast and place in a prepared roasting pan or casserole dish. Let sit for 10 or 15 minutes while you prep veggies then sear all sides of the roast in a non-stick frying pan preheated to medium high heat and drizzled with up to two tablespoons of olive oil.

Combine sauce ingredients in a small saucepan and simmer for 5 minutes then pour over roast

Put roast in oven for between an hour and an hour and a half. Use a meat thermometer to determine internal temperature.

Internal temperature range is 145 for Medium/Medium rare to 165 for Well Done.

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