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You are here: Home / CELEBRATE / Red Wine Rosemary Garlic Marinated Sirloin Tip Roast

May 2, 2020 By Cyn Gagen 12 Comments

Red Wine Rosemary Garlic Marinated Sirloin Tip Roast

Filed Under: CELEBRATE, Beef, COOK, Thanksgiving Tagged With: beef roast, marinade, sirloin tip, spice rub

This roast recipe is simple and scrumptious! Red Wine Rosemary Garlic Butter Rub Marinated Sirloin Tip Roast recipe is always a hit in our home. We serve it for many holidays – Thanksgiving, Christmas, and Easter – but we also have it just because it’s delicious.

It’s simple enough to make on a busy weekday, but it’s also “fancy” enough to serve to dinner guests. And if you are serving it for a special occasion, try pairing it with this Ina Garten chocolate cake. Rich and delicious, it had me at chocolate buttercream frosting!

I had made these amazing lamb lollipops with a creamy herb rub marinade on them and got rave reviews. So, when it came time to come up with an idea for beef,  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 is often requested! Throw some potatoes and carrots in with it and you’ve got a complete meal in a jiffy. SO simple!

rosemary-and-red-wine-rubbed-sirloin-tip

Red Wine Rosemary Garlic Butter Rub Marinated Sirloin Tip Roast Recipe

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Red Wine Rosemary Garlic Butter Rub Marinated Sirloin Tip Roast Recipe

Whether you serve it for Thanksgiving, Christmas, or just because it’s Tuesday, this Red Wine Rosemary Garlic Butter Rub Marinated Sirloin Tip Roast recipe is simple and scrumptious! It’s always a hit in our home. 

Course Main Course
Cuisine American
Keyword roast
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Resting and marinating time 3 hours 40 minutes
Total Time 1 hour 25 minutes
Servings 6
Calories 342 kcal

Ingredients

  • 3 lb sirloin tip roast (or your favorite beef roast)
  • 2 tsp sea salt use to taste
  • 2 tsp black pepper freshly cracked, use to taste
  • 2 tbsp butter soft
  • 3 cloves garlic minced or use garlic paste
  • 1/4 cup onion minced
  • 1 tbsp olive oil
  • 2 tsp parsley
  • 1 tsp basil
  • 1 tsp thyme
  • 1 tsp smoky paprika
  • 1 tsp ginger I used ginger puree
  • 1 tbsp red wine I used Merlot
  • 1/2 tsp lemon juice
  • 1/2 tsp balsamic vinegar
  • 1/2 tsp Worcestershire sauce
  • 5 pieces fresh rosemary use more or less as desired

Instructions

  1. Remove the sirloin tip from the refrigerator and let it come to room temperature – about half an hour. 

  2. Salt and pepper the roast on all sides with salt and pepper.  

  3. Place roast in prepared roasting pan. I like to brush it with olive oil so that nothing sticks.

  4. Prepare the rub/marinade and rub it all over the roast, covering every side. Note: everything below salt and pepper in the recipe (with the exception of the rosemary) is mixed together to make the rub.

  5. Lay sprigs of rosemary on top of the roast. No fresh rosemary available? In a pinch, you could add some dried rosemary to your rub or sprinkle some over the roast.

  6. Place meat back into the refrigerator, covered with plastic wrap, for at least 2 hours.

  7. Remove beef from refrigerator about an hour before you plan to put it into the oven. 

  8. Place roast in the oven and roast at 450 degrees F for 15 minutes

  9. Turn the heat down to 325 degrees and continue cooking for about another hour

  10. 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. 

  11. Let the roast rest for 5-10 minutes to help hold in the juices and keep it nice and moist.

Nutrition Facts
Red Wine Rosemary Garlic Butter Rub Marinated Sirloin Tip Roast Recipe
Amount Per Serving
Calories 342 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Cholesterol 134mg45%
Sodium 946mg41%
Potassium 788mg23%
Carbohydrates 2g1%
Protein 48g96%
Vitamin A 145IU3%
Vitamin C 1.5mg2%
Calcium 54mg5%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.

We’ve tried this rub on any kind of beef, pork, and lamb. Try it on steak before grilling – oh my yumminess! It’s a delicious all-around rub and marinade that keeps the meat moist and imparts so much flavor!

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Reader Interactions

Comments

  1. Quirky Homemaker says

    October 20, 2016 at 9:36 am

    That looks amazing! Pinning it for later!

    Reply
  2. Miz Helen says

    October 22, 2016 at 12:22 pm

    I just love your beautiful Sunflowers on the table and I can’t wait to try your recipe for the Sirloin Tip Roast, it looks delicious. Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back soon!
    Miz Helen

    Reply
  3. Victoria @DazzleWhileFrazzled says

    October 22, 2016 at 8:25 pm

    This looks great. We often do steak on Sundays so I’ll share this with the BBQ-er! Pinned. Visiting from Bouquet of Talent Party.

    Reply
  4. Jess says

    October 25, 2016 at 1:54 pm

    Wow…this sounds so yummy!

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/

    Thanks for joining Cooking and Crafting with J & J!

    Reply
  5. Angie Rose says

    October 29, 2016 at 9:04 pm

    I really do enjoy cooking with red wine. This looks so savory, making me hungry just thinking about it! Thanks for sharing it over at #DIDI!

    Reply
  6. suzy says

    March 31, 2020 at 12:04 pm

    Can I make this in the slow cooker?

    Reply
    • Cyn Gagen says

      April 2, 2020 at 11:01 pm

      Hmmmm, I haven’t tried but you know, I bet it would be really good!

      Reply
  7. Alayna Davis says

    October 7, 2020 at 1:35 am

    Hi. This sounds delicious and am really looking forward to making it. I was wondering if the rub/marinade is made up everything else accept the salt and pepper used to season at the beginning?

    Reply
    • Cyn Gagen says

      October 7, 2020 at 9:05 am

      Great question! I’ll update the recipe to reflect this but yes. Everything other than the salt and pepper (and the fresh rosemary) is mixed together to make the rub. If you can’t find fresh rosemary, you can either add some dried rosemary to the rub or you can sprinkle some on top. I hope you enjoy it! We love it and use this marinade all the time.

      Reply

Trackbacks

  1. [BLOCKED BY STBV] Sausage & Apple Stuffing Recipe {Holidays in the Slow Cooker} - Gagen girls says:
    October 14, 2016 at 7:00 pm

    […] needed to be cooked in the slow cooker. I don’t like turkey – this year we opted for a beef roast – so I had nothing to stuff. I also didn’t want to sacrifice oven space and am always […]

    Reply
  2. How to Survive Thanksgiving: Easy Thanksgiving Menu Planning - Gagen girls says:
    September 11, 2020 at 10:22 pm

    […] A main dish! For us, that traditionally meant turkey or ham, though lately Mom been making an amazing beef roast. […]

    Reply
  3. My Thanksgiving Menu: Thanksgiving Dinner Recipes We Love - Gagen girls says:
    September 13, 2020 at 11:46 pm

    […] created this Red Wine Rosemary Garlic Marinated Sirloin Tip Roast recipe a few years ago and now we can’t get enough. If you’re like me and aren’t […]

    Reply

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