Thyme-Rubbed Beef Sirloin Tip Roast with Roasted Onion and Pear Wild Rice

Thyme-Rubbed Beef Sirloin Tip Roast with Roasted Onion and Pear Wild Rice

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This autumn inspired recipe is a wonderful way to serve a flavorful and affordable cut of beef to a large group of people. This recipe comes to us from the Beef Council, and we absolutely love the combination of flavors…

This autumn inspired recipe is a wonderful way to serve a flavorful and affordable cut of beef to a large group of people. This recipe comes to us from the Beef Council, and we absolutely love the combination of flavors that they use to season the roast. Sirloin tips are very affordable cuts of meat that have plenty of flavor and become more tender with slow roasting. This recipe could also be made with other roasts like rump roasts. Let us know what you think of the recipe in the comments below!

Ingredients

Prep Time

20 min

Total Time

2.5 hrs

Yield

Serves 8
  • 1 Leahy's Angus Beef Sirloin Tip Roast ( 3-4 lbs.)
  • 1 Tbsp Thyme ( dried)
  • 1 tsp Pepper
  • 2 Pears ( cored, and cut in half lengthwise)
  • Red Onion ( medium sized, cut into 1/2" wedges)
  • 1/2 tsp Thyme ( dried)
  • 1 package Rice ( 6-7 oz. long grain and wild rice mix)

Directions

  • 1

    Heat oven to 325°F. Combine 1 tablespoon thyme and 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, not resting in fat. Place pears and onion around roast; sprinkle with 1/2 teaspoon thyme. Do not add water or cover. Roast in 325°F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/4 hours for medium doneness.

  • 3

    Remove roast when meat thermometer registers 140°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 5°-10°F to reach 145°F for medium rare; 160°F for medium.)

  • 4

    Meanwhile prepare rice mix according to package directions, omitting butter; keep warm. Coarsely chop pears and onion; stir into rice.

  • 5

    Carve roast into thin slices; season with salt, as desired. Serve with rice mixture.


Get more great recipes at lakegenevacountrymeats.com

Recommended Pairings

Merlot

Merlot

While it's not quite en vogue, Merlot produces phenomonal red wines that have ripe red fruit flavors plus tannin and structure. Plus, they're usually more affordable than similar quality Cabernet!


Top Regions:

  • Bordeaux, France
  • Napa, California
  • Columbia Valley, Washington

Pairs great with:

  • Merlot is a versatile partner for pork, beef or lamb, especially when it's grilled

Malbec

Malbec

Malbec originated in France but is now best known as Argentina's signature grape. It produces wines that are velvety smooth with rich fruit flavors.


Top Regions:

  • Mendoza, Argentina
  • Cahors, France

Pairs great with:

  • Malbec loves steak and steak loves Malbec. Bonus points if you serve with chimichurri!
 

Reviews

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