• 2 pounds sirloin tip roast (trimmed, rolled, tied)
• 1-1/2 tsp fresh rosemary leaves (chopped) or 1/2 tsp dried rosemary
• 2 tbsp fresh thyme leaves (chopped) or 3/4 tsp dried thyme
• 3 large cloves garlic (minced)
• 2 tbsp Dijon mustard
• 5 tbsp olive oil
• salt and pepper to taste
• 2 tsp chives (chopped 1/2-inch long)
• whole chives and raspberries for garnish, optional

Roast Preparation:

Let roast stand at room temperature for one hour.

Meanwhile, preheat oven to 250 degrees.

In small bowl, whisk together rosemary, thyme, garlic, 3 tbsp of olive oil, and mustard. Add salt and pepper to taste.

Heat remaining 2 tbsp oil in large heavy skillet over medium high heat. Sprinkle roast with salt and pepper to taste, and brown well on all sides (about 12 minutes).

Remove roast to wire rack in roasting pan. Spread herb-mustard mixture over top and sides. Roast at 250 degrees to an internal temperature of 120 degrees for medium rare (about 1 hour). Let stand, loosely covered with foil, for 20 minutes.

Slice thinly. Drizze with a little Balsamic Berry Sauce, sprinkle with chopped chives.  Garnish with whole chives and raspberries, if desires.  Pass remaining sauce.

• 1/2 cup balsamic vinegar
• 1/3 cup unsweetened frozen raspberries
• 1/4 cup plain non-fat yogurt
• 1/8 tsp Tabasco sauce
• 1 tbsp sugar

Sauce Preparation:

In a small saucepan, over medium heat, bring vinegar and berries to a boil. Lower heat and simmer to reduce by about one-half (approximately 6-7 minutes).

Strain through a fine sieve into a small deep bowl or glass measuring cup, pressing berries with a spoon to squeeze out juices. Cool to room temperature.

Stir in yogurt, Tabasco, and sugar. Cover. Place bowl in pan of hot water to gently rewarm over low heat. Serve warm (not hot).

This can be made while roast cooks and warmed just before serving.

NOTES:

Makes 6 servings.

This roasting technique will produce a tender roast from a leaner, less expensive cut than some. It will be evenly cooked all the way through.  

The seasonings and sauce make it very special. It's low in fat, too! (The sauce has no fat at all!)