Ingredients
1 beef sirloin tip roast or beef tri-tip roast (2 to 3 pounds)1 tablespoon kosher salt2 teaspoons dried thyme2 teaspoons garlic powder1 teaspoon coarsely ground pepper1 small onion, chopped2 tablespoons olive oil, divided1 bottle (750 milliliters) dry red wine6 fresh thyme sprigs1 garlic cloves, crushed1/2 teaspoon whole peppercorns3 whole clovesHORSERADISH-THYME BUTTER (OPTIONAL):6 tablespoons softened butter2 tablespoons prepared horseradish3 tablespoons fresh thyme leaves
Preparation
Sprinkle roast with salt, thyme, garlic powder and ground pepper. Cover and refrigerate at least 8 hours or up to 24 hours. Meanwhile, in a saucepan, saute onion in 1 tablespoon oil until tender, about 5 minutes. Add wine, thyme, garlic, peppercorns and cloves. Simmer until reduced to 3/4 cup. Cool; strain, discarding solids, and refrigerate.
Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer’s directions.
Pat roast dry with paper towels. Brush with remaining 1 tablespoon oil; place over drip pan. Grill, covered, over medium-low indirect heat, brushing with mop sauce every 20 minutes, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-1/2 to 2 hours. Let stand 15 minutes before slicing.
If desired, in a small bowl, stir together butter, horseradish and thyme. Serve on top of roast.
