Thanksgiving is one of my favourite holidays. Oh I know. Most people say Christmas or maybe even Halloween, but there’s just something incredibly special about Thanksgiving.
There’s no mad rush to find the perfect gifts and there aren’t a ton of holiday parties, Christmas concerts, and other special events leading up to it. Of course, there is still the big meal which we’ll get to in a moment but the key parts of Thanksgiving are family and gratitude.
We’ve had really big family gatherings on Thanksgiving – often ending with our traditional Gagen family cutthroat Scrabble competition. We’ve also had little ones with just my daughter and me snuggled up together indulging in an Audrey Hepburn movie marathon.
Either way we were together and that’s what made it so special.
Of course, the food plays a big part in the celebration. We share time in the kitchen laughing and talking as we prepare the meal. We embrace the tradition of serving Grandma’s sweet potato casserole – not just because it tastes amazing but because it inspires us to share all of those great family stories that get passed down through the generations.
We appreciate the time and effort that goes into the meal and we break bread together as a family, away from the rest of the world for a little while.
This year, we decided to forego the traditional turkey. My daughter is just not a fan. We used to make ham instead but after living in the UK, she and her husband found that they were served ham so often that they are a little tired of it. So, we agreed on a sirloin tip roast.
I recently made these amazing lamb lollipops with a creamy herb rub marinade on them and got rave reviews.
So I decided to create a variation of that with this Red Wine Rosemary Garlic Butter Rub Marinated Sirloin Tip Roast Recipe. It was juicy and flavourful and got rave reviews!
3 lb. sirloin tip roast (would work well with pretty much any other kind of beef roast too). Season all over with salt (I use sea salt) and fresh cracked black pepper.
Rub/Marinade – Mix together 2 T. soft butter combined with 3 cloves of garlic, minced (or garlic paste); 1/4 cup minced onion, 1 T. olive oil, 2 tsp. parsley, 1 tsp. basil, 1 tsp. thyme, 1 tsp. smoky paprika, 1 tsp. ginger, 1 T. red wine (I used a Merlot), 1/2 tsp. lemon juice, 1/2 tsp. balsamic vinegar, and 1/2 tsp. Worcestershire sauce.
Several sprigs of fresh rosemary.
Remove the sirloin tip from the refrigerator and let it come to room temperature – about half an hour. Salt and pepper the roast on all sides as described above. Place roast in prepared roasting pan. I like to brush it with olive oil so that nothing sticks. Prepare the rub/marinade and rub it all over the roast, covering every side. Lay the sprigs of rosemary on top of the roast. Place meat back into the refrigerator, covered with plastic wrap, for at least 2 hours.
Remove beef from refrigerator about an hour before you plan to put it into the oven. Cook at 450 degrees F for 15 minutes and then turn the heat down to 325 degrees and continue cooking for about another hour.
You should check the roast using a meat thermometer to test for the level of “done-ness” you prefer. We were looking for a medium rare so we pulled ours out of the oven when it was between 135 and 140 F. Let the roast rest for 5-10 minutes to help hold in the juices and keep it nice and moist.