Step 1: Preheat and Prep

1. Preheat your oven to 450°F (230°C).
2. Place your sirloin tip roast on a clean surface and pat it dry using paper towels. This helps create a better crust when roasting.

Step 2: Make the Herb Rub

1. In a small bowl, mix olive oil, garlic, rosemary, thyme, onion powder, paprika, salt, pepper, and Dijon mustard if using.
2. Rub the mixture all over the roast, ensuring it’s coated evenly.

Step 3: Optional Searing for Extra Flavor

1. Heat a skillet over high heat with a drizzle of olive oil.
2. Sear the roast on all sides until browned (about 2–3 minutes per side). This locks in flavor and gives a nice crust.

Step 4: Roast the Beef

1. Place the onion, carrots, and celery in the bottom of the roasting pan.
2. Set the roast on top of the vegetables, fat-side up.
3. Pour in the beef broth or red wine.
4. Insert a meat thermometer into the thickest part of the roast.

Roast at 450°F (230°C) for 15 minutes to create a crust, then reduce the temperature to 325°F (160°C) and continue cooking until internal temperature reaches your desired doneness:

1. Rare: 125°F (52°C)
2. Medium-Rare: 135°F (57°C)
3. Medium: 145°F (63°C)
4. Well Done: 160°F (71°C)

Step 5: Rest and Serve

1. Remove roast from the oven, tent with foil, and let it rest for 15–20 minutes. This allows juices to redistribute.
2. Slice thinly against the grain for maximum tenderness and serve with pan drippings or gravy.