Ingredients

For the roast:

• 3-4 lb sirloin tip roast, trimmed

• 2 tbsp olive oil

• 2 tsp kosher salt

• 1 tsp freshly ground black pepper

• 2 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried rosemary, crushed

• 1 tsp dried thyme

• 1 tsp paprika

• ½ tsp cayenne pepper (optional)

For roasting:

• 2 tbsp butter

• 1 large onion, quartered

• 4 carrots, cut into 2-inch pieces

• 4 celery stalks, cut into 2-inch pieces

• 1 cup beef broth

• 2 tbsp Worcestershire sauce

Instructions

Preparation:

1. Remove roast from refrigerator 30-45 minutes before cooking to bring to room temperature.

2. Preheat oven to 450°F and position rack in lower third of oven.

3. Mix seasoning blend in a small bowl combining salt, pepper, garlic powder, onion powder, rosemary, thyme, paprika, and cayenne.

Searing:
4. Pat roast dry thoroughly with paper towels and rub all over with olive oil.
5. Season generously with the spice mixture, pressing it into all surfaces of the meat.
6. Heat a large oven-safe skillet or roasting pan over medium-high heat. Add butter and sear the roast on all sides until deep brown, about 3-4 minutes per side.

Roasting:
7. Add vegetables around the roast in the pan. Pour beef broth and Worcestershire sauce into the bottom (not over the roast).
8. Transfer to oven and immediately reduce temperature to 325°F.
9. Roast for 20-25 minutes per pound for medium-rare (130-135°F internal temperature) or until desired doneness:

• Rare: 120-125°F

• Medium-rare: 130-135°F

• Medium: 135-145°F

• Medium-well: 145-155°F

Resting and serving:
10. Remove from oven when roast reaches 5°F below target temperature (it will continue cooking while resting).
11. Tent with foil and let rest for 15-20 minutes before carving.
12. Slice against the grain into ¼-inch thick slices for maximum tenderness.