Ingredients:

  • 2 tsp Kosher salt
  • 1 tsp coarse black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, crushed
  • 0.5 tsp paprika
  • 3 lb sirloin tip roast
  • 1 tbsp extra virgin olive oil
  • 4 cloves garlic, smashed
  • 1 cup low-sodium beef broth

Instructions:

  1. Pat the sirloin tip roast completely dry with paper towels. Rub the olive oil over the entire roast, then coat generously with the herb rub, pressing it into the meat.
  2. Preheat your oven to 325°F (163°C).
  3. Heat a cast-iron skillet or Dutch oven over medium-high heat until the oil shimmers. Carefully sear the roast for 3–5 minutes per side until a deep brown crust forms.
  4. Add the smashed garlic cloves in the final 2 minutes of searing for a fragrant, toasted aroma.
  5. Pour the low-sodium beef broth into the bottom of the pan, being careful not to wash the crust off the meat.
  6. Transfer the pan to the oven. Roast until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium, measured at the thickest part of the roast.
  7. Remove the roast from the pan and place it on a carving board. Tent loosely with foil and let it rest for 20 minutes before slicing.