Herb-Crusted Sirloin Tip Roast W/ Creamy Horseradish-Chive Sauce

• 2 -2 12 lbs center sirloin tip roast
• 1 tablespoon minced fresh parsley
• 1 teaspoon dried thyme leaves, crushed
• 1 teaspoon vegetable oil
• 1 garlic clove, minced
• 12 teaspoon cracked black pepper
• salt
• 1 cup sour cream
• 12 cup prepared horseradish
• 2 tablespoons milk
• 1 tablespoon snipped fresh chives
• 18 teaspoon white pepper

1. Instructions:.
2. Heat oven to 325F.
3. Combine parsley, thyme, oil, garlic and black pepper; press evenly onto all surfaces of beef roast.
4. Place roast on rack in shallow roasting pan.
5. Insert ovenproof meat thermometer so tip is centered in thickest part of beef.
6. Do not add water or cover.
7. Roast in 325F oven 1-1/4 to 1-1/2 hours for medium rare, but watch it CLOSELY.
8. I strongly recommend using a meat thermometer with this one.
9. Meanwhile combine sauce ingredients in small bowl; cover and refrigerate.
10. Remove roast when meat thermometer registers 140F for medium rare.
11. (Do not overcook.)
12. Transfer roast to carving board; tent loosely with aluminum foil.
13. Let stand 10 to 15 minutes.
14. (Temperature will continue to rise about 5F to reach 145F for medium rare.)
15. Carve roast into THIN slices; season with salt, as desired.
16. Serve with sauce.

center, parsley, thyme, vegetable oil, garlic, cracked black pepper, salt, sour cream, horseradish, milk, fresh chives, white pepper

Taken from www.food.com/recipe/herb-crusted-sirloin-tip-roast-w-creamy-horseradish-chive-sauce-121984 (may not work)