In cooking a loin tip roast for the time, I learned that it doesn't need to cook as long as I had previously thought. A nice sear for 15 minutes in a 450ºF oven and a slower roast for about 90 minutes seemed to do the trick. I presume that you could even sear it for the initial 15 minutes in the oven and then cover your roast with foil to lock in a lot of the moisture, maybe even add some stock to the bottom of the pan to help steam the meat.
WAGYU-ANGUS LOIN TIP ROAST
loin tip roast
4 tbsp. olive oil
1 onion, sliced
5 medium carrots, sliced into 1 1/2 inch pieces
1 1/2 lb. Yukon gold potatoes cut diced into 1 1/2 inch pieces
1 tbsp. Italian seasoning
Preheat oven to 450°F.
Remove roast from the refrigerator at least 45-60 minutes before cooking.
Rub roast with about 2 tablespoons olive oil, salt, and pepper. Slice onions into thick rings (do not separate rings) and place in the bottom of a dark pan.
Add the potatoes and carrots to a large bowl and coat with about 2 tablespoons of olive oil, then season with Italian seasoning, salt, and pepper.
Place roast on top of onions and scatter the potatoes and carrots around the roast.
Roast at 450°F for 15 minutes. Reduce heat to 300°F and roast until cooked to desired temperature. (135°F for medium-rare, 145°F for medium), about 90 minutes more.
Remove from oven and cover with foil. Let rest at least 20 minutes before slicing.