It's What's For Dinner Tonight---Grass-Fed Sirloin Tip Roast

 

After a few days of enjoying leftover Thanksgiving poultry I'm ready for some beef! But not just any beef!! This beautiful sirloin-tip roast has been thawing in the frig for 5-6 days. It's part of my annual "half-cow" purchase from my friend Robert at  Amber Grassfed Beef. 

I love this cut. It's not a big roast, only 2-3 pounds and an inch to inch and a half thick. I cook it long, slow, and low (300 oven for 2 hours) for the tenderest and tastiest result. The best part, though, is knowing the health benefits of this grass-fed delicacy! Check out this article from Eat Wild if you need to be convinced (or reminded) grass-only is the ONLY way to go!!

A great colorful duo of rainbow carrots and heirloom potatoes look so yummy alongside the beef.  Coarse Celtic salt, cracked pepper, sliced yellow onion and a generous handful of fresh thyme snippets are sprinkled on top just before covering and popping into the slow oven. 

I usually remove the meat and veggies from the pan juices with a slotted spoon, add freshly ground flour, cook for a few minutes on medium heat, turn off heat and stir in milk until smooth, and cook the gravy on medium-low until thick. Add some extra salt and pepper then add back the veggies and meat! What can I say! This Southern girl loves gravy. (And my super-fresh organic ingredients make it healthy and guilt-free!!)