Ingredients:

  • 3.5 lb sirloin tip roast, trimmed of silver skin
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced into a paste
  • 2 tbsp balsamic vinegar
  • 1 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, stripped from stem
  • 2 large yellow onions, thickly sliced
  • 1 cup beef bone broth, low sodium
  • 2 tbsp unsalted butter

Instructions:

  1. Remove the 3.5 lb sirloin tip roast from the fridge 45 minutes before cooking.
  2. Mix the olive oil, minced garlic paste, balsamic vinegar, salt, pepper, rosemary, and thyme in a small bowl.
  3. Pat the roast completely dry with paper towels, then massage the herb paste into every nook and cranny.
  4. Scatter the sliced yellow onions across the bottom of your roasting pan and pour in the beef bone broth.
  5. Place the roast on top of the onions and slide it into an oven preheated to 450°F for 15 minutes until the outside begins to sizzle and brown.
  6. Lower the oven temperature to 325°F and continue cooking for approximately 1 hour until the internal temperature hits 130°F.
  7. Transfer the roast to a wooden board and tent loosely with foil for at least 15 minutes.
  8. Place the roasting pan on the stove over medium heat, whisking the onions and broth while adding the 2 tbsp of butter until a glossy sauce forms.
  9. Identify the direction of the muscle fibers and slice perpendicular to them.
  10. Arrange the slices on a platter and spoon the velvety onion jus over the top immediately.