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!
Red Wine Rosemary Garlic Butter Rub Marinated Sirloin Tip Roast Recipe
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.
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
-
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 with salt and pepper.
-
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. Note: everything below salt and pepper in the recipe (with the exception of the rosemary) is mixed together to make the rub.
-
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.
-
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.
-
Place roast in the oven and roast at 450 degrees F for 15 minutes
-
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.
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!
Quirky Homemaker says
That looks amazing! Pinning it for later!
Miz Helen says
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
Victoria @DazzleWhileFrazzled says
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.
Jess says
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!
Angie Rose says
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!
suzy says
Can I make this in the slow cooker?
Cyn Gagen says
Hmmmm, I haven’t tried but you know, I bet it would be really good!
Alayna Davis says
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?
Cyn Gagen says
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.