5 stars!! Served these to guests and seriously nobody could stop talking about it

– 3 lbs sirloin tip roast
– 2 tablespoons olive oil
– 1 tablespoon kosher salt
– 2 teaspoons black pepper
– 2 teaspoons garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried thyme
– 3 cups beef broth (low-sodium preferred)
– 1/4 cup all-purpose flour
– 1/4 cup water
– Optional: fresh herbs for garnish (such as rosemary or thyme)
Directions
1. Preheat your oven to 375°F (190°C), positioning the rack in the middle.
2. In a small bowl, mix salt, black pepper, garlic powder, onion powder, and dried thyme. Rub this mixture all over the sirloin roast to season it thoroughly.
3. Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the roam n all sides until a golden crust forms, about 3-4 minutes per side, infusing those classic flavors into the meat.
4. Place the skillet with the roast into the preheated oven and cook until the internal temperature reaches your desired doneness (135°F for medium-rare, about 1 to 1.5 hours; 150°F for medium, adding additional time as needed). Remember to use a meat thermometer to ensure accuracy.
5. Once done, transfer the roast to a cutting board and let it rest for at least 15 minutes. This allows the juices to redistribute and ensures that your slices will be moist and tender.
6. While the meat rests, let’s make the gravy. Place the skillet you used for the roast on the stove over medium heat. Whisk in the flour to the drippings left in the pan, creating a roux. Gradually stir in beef broth, scraping any bits from the bottom of the pan.
7. Simmer the gravy until it thickens to your liking. For a smoother gravy, you can strain it before serving. If the gravy is too thick, add a bit more broth; if too thin, a slurry of flour and water can be whisked in to achieve the desired consistency.
8. Slice the roast against the grain and serve it with the warm gravy. Garnish with fresh herbs if desired for an extra touch of elegance.
Variations & Tips