Marie's Tender Sirloin Tip Roast
photo by Baby Kato
- Ready In:
- 1hr 15mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 2 1⁄4 lbs sirloin tip roast
- 1 tablespoon olive oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh coarse ground black pepper
- 1 tablespoon fresh parsley, chopped fine
- 1 large garlic clove, minced
directions
- Remove roast from refrigerator one hour before serving to bring meat to room temperature for more even cooking.
- Mix together rest of ingredients and rub over roast.
- Let set for one half hour.
- Preheat oven to 325°, place roast in pan and place on upper oven rack.
- Cook for 25 minutes per lb for medium or approximately 50 to 60 minutes.
- Use a meat thermometer to check doneness - should read 140° for medium.
- Remove from oven, cover with foil to keep warm and let rest for 15 minutes before carving.
Questions & Replies
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Reviews
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All I can say is WOW!!!! I usually put my meat in the crockpot because it always comes out dry from the oven. I have tried so many oven recipes and almost gave up, but decided to give your recipe a try. I am so glad I did! It came out perfectly. So moist and tasted like an expensive cut of meat. I will now only use this recipe for any roast I make. Thank you for a fabulous recipe :)
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Tweaks
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Being an advanced cook, it's odd that I hadn't cooked a beef roast other than a tenderloin or prime rib before. My mother-in-law had given me a small, 1 1/2 pound sirloin tip roast, and as I lacked confidence, I decided to cook it to slice it up for sandwiches for the kids. So went the easiest route possible and rubbed it with about 1 1/2 tablespoons of Montreal Steak Seasoning and cooked according to directions here. Added chicken stock to the pan to prevent juices from scorching. Was surprised it took such a small roast 50 minutes to get to 140 degrees, and then thought that I may have overcooked it, so let it rest, uncovered for about an hour. When cool, I sliced it very thinly. WOW! Really good. I look forward to making another roast using this low heat technique and seasoning on the recipe.
RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.