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Restaurant Worthy Sirloin Tip Roast

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My dear friend, Mary Lee Olinger, an Anderson Township reader, asked me to do a cooking class for a family member who is getting married. Mary Lee’s daughter, Christie Sawyer, hosted it at her Glendale home. One of the items requested was a beef roast. Everyone needs a classic roast beef recipe and this one is it!  I know I’ve share other “perfect” beef roasts before, but this one is a bit different in that, as far as I’ve tested, it works awesome for a sirloin tip roast.

Now what I love about this roast is it really is foolproof if you follow directions.

You don’t need the herb paste on it, even salt and pepper will work. I haven’t tried this with anything but a sirloin tip roast but if I do and it turns out fantastic like this, I’ll let you know.

 

I brought along some fresh herbs and edible flowers to garnish the food we made. Greta, Christie’s daughter, loved garnishing the roast with edible flowers. “I’ve never eaten a rose petal”, she told me.  Isn’t that what cooking’s all about? Getting even the youngest excited about food!

 

Foolproof sirloin tip roast beef

 

Make sure you get a roast labeled “choice” which has more fat running through it for flavor and tenderness. One that’s marked “select” will be too lean for this recipe. Leftovers make a yummy sandwich. This is a recipe that has been on the internet a while with variations to the theme. Here’s how I made it:

 

2-1/2 to 3 pound sirloin tip roast, tied

 

Herb paste
Mix together:

 

1 teaspoon each: salt and pepper

 

2 teaspoons each: dried oregano and dried basil

 

1 teaspoon crushed red pepper or chili pepper flakes

 

1 tablespoon garlic, minced

 

Beef broth or red wine (a generous cup or so) optional

 

Take the roast out an hour before roasting and leave it wrapped. Once it has come to room temperature after that hour, unwrap and pat dry.

 

Preheat oven to 250. (No, that’s not a mistake!).  While oven is preheating, film the bottom of an oven proof, heavy pan with olive oil. Heat on medium high until the oil just starts beginning to smoke. Put the roast in the pan, and let it sear to a nice brown on all sides. Rub the roast evenly with the herb paste.  Put back in pan and pour broth or wine around it. Roast for 1 hour and 30 minutes or until it reaches 130 degrees.

 

Turn off the oven and leave the roast inside and don’t open the door. After 30-40 minutes, check the temperature. It should read 140-145 for medium. Remove from oven and let rest 10-15 minutes. Remove ties before slicing into thin slices. Drizzle with accumulated juices.

 

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