Roast Sirloin And Vegetable Supper

• 2 lbs boneless beef top sirloin steaks, 1 1/2 inches thick, fat trimmed
• 2 lbs red potatoes, cut into 1 inch pieces
• 8 ounces baby carrots
• 8 ounces frozen pearl onions
• 1 large fennel bulb, trimmed (Reverse fronds for garnish.)
• 1 cup beef broth
• 2 teaspoons dried thyme, crumbled
• 2 teaspoons paprika
• 2 teaspoons dried oregano, crushed
• 3/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried sage, crumbled
• 1/2 teaspoon black pepper

1. Preheat oven to 350 degrees.
2. Spay a shallow roasting pan with non-stick cooking spray. Put the steak in the center of the pan. Arrange the vegetables around the steak. Pour the beef broth over the vegetables.
3. In a small dish, combine the remaining ingredients and sprinkle over steak and vegetables.
4. Roast uncovered for 40 to 45 minutes, or until done. Remove the steak from the dish, place on cutting board and cover with foil. Allow to rest for 10 minutes.
5. Stir the vegetables and return to oven for an additional 10 minutes or until vegetables are done. Divide the vegetables among 8 serving plates. Slice the meat thinly and place on top.
6. Sprinkle with chopped fennel fronds for garnish.

sirloin, red potatoes, carrots, onions, fennel bulb, beef broth, thyme, paprika, oregano, salt, garlic powder, sage, black pepper

Taken from www.food.com/recipe/roast-sirloin-and-vegetable-supper-417330 (may not work)