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

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.

  • 3
    hrs
  • 8
    SERVINGS
  • 310
    Cal
  • 41 g
    Protein

Ingredients:

  • 1 beef Sirloin Tip Roast (3 to 4 pounds)
  • 1 tablespoon dried thyme leaves, crushed
  • 1 teaspoon pepper
  • 2 small firm pears, cut lengthwise in half, cored
  • 1 medium red onion, cut into 1/2-inch wedges
  • 1/2 teaspoon dried thyme leaves, crushed
  • 1 package (6 to 7 ounces) long grain and wild rice mix

Cooking:

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

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

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

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.

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