Holiday beef roasts with Shalene McNeill from Texas Beef Council - | Lufkin and Nacogdoches, Texas

Holiday beef roasts with Shalene McNeill from Texas Beef Council

(Source: East Texas Kitchen) (Source: East Texas Kitchen)

Shalene McNeill with the Texas Beef Council ( shared a roast that would be beautiful on your table any day of the year!

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

•    1 beef Sirloin Tip Roast (3 to 4 pounds)
•    1 Tbsp. dried thyme leaves, crushed
•    1 tsp. pepper
•    2 small firm pears, cut lengthwise in half, cored
•    1 medium red onion, cut into half-inch wedges
•    1/2 tsp. dried thyme leaves, crushed
•    1 package (6 to 7 ounces) long grain and wild rice mix
•    Heat oven to 325°F. Combine 1 Tablespoon thyme and pepper; press evenly onto all surfaces of beef roast.
•    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.
•    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.)
•    Meanwhile, prepare rice mix according to package directions, omitting butter; keep warm. Coarsely chop pears and onion; stir into rice.
•    Carve roast into thin slices; season with salt, as desired. Serve with rice mixture.
This recipe is an excellent source of protein, niacin, vitamin B6, selenium and zinc; and a good source of vitamin B12 and choline.

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