Southwest Sirloin Tip Roast w/ Black Beans/Corn
- beef sirloin tip roast (2 lbs)
- 2 tsp
- ground cumin
- 1/2 tsp
- 1/2 tsp
- 1 jar(s)
- (16 oz) thick and chunky salsa
- 1 can(s)
- (15 oz) black beans, drained
- 1 1/2 c
- frozen corn
- serve with additional salsa
- hot cooked rice
How to Make Southwest Sirloin Tip Roast w/ Black Beans/Corn
- 1Press cumin onto beef roast. Sprinkle salt and pepper over roast and place in shallow roasting pan. Pour salsa over roast.
- 2Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Roast in 325 degree F. oven 1-1/4 to 1-1/2 hours for medium rare.
- 3Meanwhile, place corn in saucepan and heat according to package directions. Drain any liquid, add black beans and heat.
- 4Remove roast when meat thermometer registers 135 degrees F. for medium rare; 150 degrees F. for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10 degrees F. to reach 145 degrees F. for medium rare; 160 degrees F. for medium.)
- 5Carve roast across the grain into thin slices. Serve with warm black bean and corn medley and additional salsa over hot cooked rice.