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Thyme-Rubbed Beef Sirloin Tip Roast with Roasted Onion and Pear Wild Rice

Serve your guests a delicious beef Sirloin Tip Roast with a tasty side dish of roasted onions and pears served with wild rice.

Thyme-Rubbed Beef Sirloin Tip Roast with Roasted Onion and Pear Wild Rice

Cook Time: 3 hrs

Servings: 8

Ingredients: 7

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Ingredients

Preparation

  1. Step 1

    Heat oven to 325°F. Combine 1 tablespoon thyme and pepper; press evenly onto all surfaces of beef Sirloin Tip Roast.

  2. Step 2

    Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Place pears and onion around roast; sprinkle with 1/2 teaspoon thyme. Do not add water or cover. Roast in 325°F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/4 hours for medium doneness.

  3. Step 3

    Remove roast when meat thermometer registers 140°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 5°-10°F to reach 145°F for medium rare; 160°F for medium.)

  4. Step 4

    Meanwhile prepare rice mix according to package directions, omitting butter; keep warm. Coarsely chop pears and onion; stir into rice.

  5. Step 5

    Carve roast into thin slices; season with salt, as desired. Serve with rice mixture.

Nutrition Information

310 Calories

0 %*

2g SAT FAT

0 %DV**

41g PROTEIN

0 %DV

5 mg IRON

0 %DV

5.9 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 310 Calories; 54 Calories from fat; 6g Total Fat (2 g Saturated Fat; 0 g Trans Fat; 0.4 g Polyunsaturated Fat; 2.5 g Monounsaturated Fat;) 100 mg Cholesterol; 340 mg Sodium; 24 g Total Carbohydrate; 2 g Dietary Fiber; 41 g Protein; 5 mg Iron; 639 mg Potassium; 18.4 mg NE Niacin; 1 mg Vitamin B6; 2.6 mcg Vitamin B12; 5.9 mg Zinc; 34.8 mcg Selenium; 104.6 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Potassium, and Choline.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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