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Roast Beef with Orange and Thyme
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Prep Time:
15 minutes
Total Time:
2 hours
Ingredients:
  • 1 boneless beef sirloin tip roast (2 to 2 1/2 lb)
  • 1/2 cup orange marmalade
  • 1 tablespoon olive or vegetable oil
  • 2 teaspoons Sriracha sauce
  • 1 tablespoon dried thyme leaves
  • 1 1/2 teaspoons Kosher (coarse) salt
  • 1/2 teaspoon coarsely ground pepper
  • 8 small (2 inch) red potatoes (about 1 1/2 lb), cut in half crosswise
  • 1 lb fresh asparagus spears, ends trimmed
Instructions:
  • Preheat oven to 325°F. Line a 15x10x1-inch pan with heavy-duty foil and spray with cooking spray. Arrange beef in the pan. In a small bowl, combine marmalade, oil, and Sriracha sauce; set aside 3 tablespoons for glazing vegetables. Brush a generous amount of the remaining marmalade mixture over the beef, saving the rest for later.
  • Roast the beef for 40 minutes uncovered, brushing it occasionally with the reserved marmalade mixture. In a small bowl, mix thyme, salt, and pepper. Sprinkle 2 teaspoons of the thyme mixture over the top and sides of the beef. Place the potatoes around the beef and brush them generously with some of the 3 tablespoons of marmalade mixture. Finally, sprinkle the potatoes with half of the remaining thyme mixture.
  • Roast until meat thermometer reads 135°F for medium-rare or 160°F for medium doneness. Rest beef on cutting board, loosely covered with foil, for about 10 minutes before slicing.
  • Preheat oven to 425°F. Arrange asparagus and potatoes in a single layer in a pan. Brush asparagus with remaining 3 tablespoons of marmalade mixture and sprinkle with the rest of the thyme mixture. Roast for 7 to 10 minutes until asparagus is crisp-tender.
  • Slice beef thinly against the grain and place on a serving platter. Add potatoes and asparagus alongside. Drizzle pan drippings over the beef before serving.

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