Herb-Crusted Sirloin Tip Roast with Creamy Horseradish-Chive Sauce

 

1
beef sirloin (or round) tip center roast (2 to 2-1/2 pounds)
1
tablespoon minced fresh parsley
1
teaspoon dried thyme leaves, crushed
1
teaspoon vegetable oil
1
clove garlic, minced
1/2
teaspoon cracked black pepper

 

 

Sauce:

 

1
cup dairy sour cream
1/2
cup prepared horseradish
2
tablespoons milk
1
tablespoon snipped fresh chives
1/8
teaspoon ground white pepper

 

 

Heat oven to 325 degrees.  Combine parsley, thyme, oil, garlic and black pepper.  Press evenly onto all surfaces of beef roast.  Place the roast on a rack in a shallow roasting pan.  Insert ovenproof meat thermometer so tip is centered in thickest part of beef.  Do not add water or cover.  Roast in 325 degree oven 1-1/4 to 1-1/2 hours for medium rare doneness (135 degrees).

 

Meanwhile combine sauce ingredients in small bowl; cover and refrigerate.

 

Remove roast when meat thermometer registers 135 degrees.  Transfer roast to carving board; tent loosely with aluminum foil.  Let stand 10 to 15 minutes.  Temperature will rise at least another 5 degrees.  Carve roast into thin slices; season with salt as desired.  Serve with sauce. 

 

Serves 6.