Sirloin Tip Roast with Carrots and Baby Red Potatoes

Name: Sirloin Tip Roast with Carrots and Baby Red Potatoes
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 10
Cuisine: Global
Ingredients: 907 grams 24 whole small baby red potatoes (about , scrubbed; 907 grams carrots (about 8 large), cut into large pieces; 2 Tbsps all-purpose flour; 2 kilograms sirloin tip roast; 10 servings Salt and pepper; 2 Tbsps unsalted butter; 2 Tbsps vegetable oil

Sirloin Tip Roast with Carrots and Baby Red Potatoes might be just the main course you are searching for. This recipe serves 10. One portion of this dish contains around 39g of protein, 8g of fat, and a total of 336 calories. If you have butter, carrots, salt and pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes.

Instructions

Preheat oven to 325F. Pat roast dry and season on all sides with salt and pepper.

Ingredients you will need

Salt And Pepper

Equipment you will use

Oven

Sprinkle flour over roast and use your hands to spread it out and pat it evenly over meat.

Ingredients you will need

Spread

All Purpose Flour

Meat

Melt butter and 1 Tbsp. oil in a large roasting pan over medium-high heat on top of stove.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Roasting Pan

Stove

Add roast and cook, turning with tongs, until browned on all sides, about 15 minutes total.

Equipment you will use

Tongs

Place carrots and potatoes in a large bowl and toss with remaining 1 Tbsp. of oil.

Ingredients you will need

Potato

Carrot

Cooking Oil

Equipment you will use

Bowl

Place vegetables in roasting pan all around roast. Roast, stirring vegetables often, until a meat thermometer inserted into thickest part of roast registers 140F for medium rare, 1 hour 30 minutes to 1 hour 45 minutes.

Ingredients you will need

Vegetable

Meat

Equipment you will use

Kitchen Thermometer

Roasting Pan

Transfer roast to a cutting board, tent loosely with foil and let rest for 10 minutes. Stick a sharp paring knife in carrots and potatoes to make sure they're easily pierced. If they're not, return roasting pan with vegetables to oven to continue cooking while roast rests.

Ingredients you will need

Vegetable

Potato

Carrot

Equipment you will use

Cutting Board