Marinating the Roast

Cup of Yum
1. In a bowl, combine red wine, olive oil, balsamic vinegar, fresh rosemary sprigs, and lightly crushed garlic cloves. Mix well.
2. Place the sirloin tip roast in a tray or a marinating container.
3. Pour the prepared marinade over the roast.
4. Cover the tray or container with cling film and refrigerate for at least 4 hours or overnight, turning the roast occasionally to ensure even marination.

Roasting the Beef

1. Preheat your oven to 450°F (230°C).
2. Remove the marinated roast from the tray or container, pat it dry with a paper towel.
3. Keep the marinade, transfer it to a small pot and let it simmer over medium-low heat until it reduces by half. This process should take approximately 30 minutes. Set it aside to use for gravy later.
4. Season the beef with salt and freshly ground black pepper.
5. In a roasting pan, place the roughly chopped carrots, onions, garlic cloves, and celery along with fresh rosemary and thyme sprigs.
6. Place the seasoned roast on top of the vegetable and herb bed in the roasting pan.
7. Roast in the preheated oven for 15 minutes, then reduce the heat to 300°F (150°C).
8. Continue roasting for an additional 1 hour and 15 minutes for medium doneness.
9. Turn off the oven, and leave the meat inside for 45 minutes or until the core temperature of the beef reaches 130°F (55°C) when a meat thermometer is inserted.
10. When the sirloin tip roast is cooked, remove it from the baking dish, place it in a separate dish, cover it with tin foil, and let it rest for 20-25 minutes while preparing the gravy.

Making the Gravy

1. To make the gravy, skim most of the fat from the tray and place it over medium-low heat.
2. Add the beef stock along with the reduced marinade, and scrape the bits from the bottom of the pan.
3. Allow the gravy to simmer for 20 minutes, strain it through a fine sieve, and transfer it to a small saucepan.
4. Set the saucepan over medium heat and bring it to a boil.
5. Prepare a slurry by mixing 2 teaspoons of cornflour with 4 teaspoons of cold water, then gradually add it to the gravy while continuously whisking to prevent lumps from forming.
6. Stir in any juices from resting the beef and continue cooking for approximately 5 more minutes.
7. Slice the roast against the grain into thin slices and serve with the prepared gravy and your favorite side dishes on the side.