Peppery Dijon Rosemary Roast

Sirloin Tip Center Roast

Lean, tender and economical, this roast's small size is perfect for an easy family dinner. Best when cooked to medium rare and sliced thin against the grain. May also be marinated.

Other cuts that you can use for this recipe:

Ball Tip Roast

For best results use Certified Angus Beef^® brand

Peppery Dijon Rosemary Roast

Serves 8 - 10

Ingredients:

1 (4-pound) Certified Angus Beef^® sirloin tip (knuckle) roast
2 tablespoons Dijon mustard
1 tablespoon dried rosemary, crushed
2 teaspoons kosher salt
2 teaspoons coarse ground black pepper
1 1/2 pounds baby new red potatoes, quartered
1 pound carrots, peeled and cut in diagonal 1 to 2-inch chunks
1/2 cup beef broth

Instructions:

Rub top and sides of roast with mustard; sprinkle evenly with salt, black pepper and rosemary. Wrap in plastic wrap and refrigerate 6 hours, overnight preferred.
Preheat oven to 450ºF. Unwrap roast and place on rack in roasting pan. Roast uncovered for 15 minutes; reduce heat to 325ºF. Add potatoes, carrots and beef broth around roast, in the bottom of the pan. Roast an additional 40 minutes. Cover with foil and roast an additional 30 minutes for medium doneness (135-140°F).
Remove roast from oven and loosely tent with foil; allow to rest 15 minutes before slicing. Serve with roasted vegetables and broth.