Thyme-Rubbed Sirloin Tip Roast with Pear Wild Rice
Herb-crusted beef sirloin tip roast with caramelized onions and pears folded into nutty wild rice. Medium-rare or medium doneness with a 15-minute rest ensures juicy, tender slices. Ideal for Sunday dinner or holiday tables when you want an impressive centerpiece that doesn't demand constant attention. The thyme rub creates a flavorful crust while roasting vegetables release natural sweetness into the rice.
Ingredients
- 3 pounds beef sirloin tip roastchuck roast or bottom round1:1 by weightprotein
longer cooking time needed
- 1 tablespoon dried thyme leaves, crushed
- 1 teaspoon black pepper
- 2 small pears, cut lengthwise in half, cored
- 1 medium red onion, cut into 1/2-inch wedges
- ½ teaspoon dried thyme leaves, crushed
- 1 package (6 to 7 ounces) long grain and wild rice mixlong-grain brown rice1:1 ratiograin
milder flavor
- salt, to taste(optional)
Instructions
- 1
Heat oven to 325°F.
- 2
Combine 1 tablespoon crushed thyme and pepper; press onto all surfaces of roast.
- 3
Place roast on rack in shallow pan. Insert meat thermometer into thickest part, not touching fat.
- 4
Arrange pears and onion around roast; sprinkle with remaining thyme. Do not cover or add water.
- 5
Roast until thermometer registers 140°F for medium-rare or 150°F for medium.
- 6
Transfer roast to carving board and tent loosely with foil. Rest 15 to 20 minutes.
- 7
Meanwhile, prepare rice according to package directions without butter.
- 8
Chop roasted pears and onion; stir into warm rice.
- 9
Slice roast thinly and season with salt. Serve with rice mixture.
Tips
Insert thermometer into the thickest part of meat without touching fat or bone for accurate doneness readings. Check temperature at 1 hour 45 minutes to avoid overcooking.
Resting the roast 15-20 minutes allows carryover cooking and lets juices redistribute, ensuring moist slices. Tent with foil to keep warm without steaming the crust.
Roast vegetables directly in the pan below the meat so they catch drippings and caramelize naturally without added fat.
Good to Know
Refrigerate sliced roast and rice separately in airtight containers up to 3 days. Reheat roast gently in 300°F oven with a bit of broth to prevent drying.
Prepare thyme rub up to 1 day ahead. Press onto roast 2 hours before roasting, or immediately before if preferred. Rice mix can be cooked 1 day ahead and reheated gently with vegetables folded in just before serving.
Slice roast thinly against the grain. Serve with the pear-onion wild rice and pan drippings spooned over top. Pair with roasted root vegetables or a green salad.
Common Mistakes
Do not skip the rest period to avoid tough, dry meat from rapid cooling.
Do not cover the roast while cooking to maintain the thyme crust.
Do not insert thermometer into fat or bone to avoid false doneness readings.
Substitutions
milder flavor
longer cooking time needed
FAQ
Can I prepare this roast ahead of time?
Yes. Apply the thyme rub up to 1 day ahead, wrap, and refrigerate. Bring to room temperature 30 minutes before roasting to ensure even cooking. Rice can be cooked 1 day ahead.
What if my roast is larger or smaller than 3-4 pounds?
Allow approximately 20-25 minutes per pound for medium-rare (140°F). Use an instant-read thermometer as your guide rather than time alone, since oven variance and meat shape affect cooking speed.
How long can I keep leftover roast and rice?
Refrigerate in airtight containers up to 3 days. Reheat roast gently at 300°F with broth. Rice reheats well in a covered skillet over low heat with a splash of water. Do not freeze raw roast; cooked sliced roast freezes up to 2 months.