Sirloin Tip Roast

"This is actually a good recipe for any beef roast, but I especially like a Sirloin Tip Roast."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Amanda H. photo by Amanda H.
photo by Jenny Sanders photo by Jenny Sanders
photo by Dawn T. photo by Dawn T.
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
3hrs 50mins
Ingredients:
15
Serves:
6-8
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ingredients

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directions

  • Place roast in the refrigerator a couple of days ahead of time.
  • Set the roast at room temperature for 1 hour prior to cooking.
  • Thoroughly rinse the roast& pat dry with paper towel.
  • Generously salt& pepper the roast on all sides.
  • Cover the bottom of a roasting pan with olive oil& set on medium-high heat about 4 minutes until very hot.
  • Wearing a long sleeve shirt& oven gloves (so that you do not get splashed with hot oil), place roast into hot roasting pan& sear on all sides until nicely browned& about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes.
  • Set a wire rack in another roasting pan,& then set the roast onto the rack.
  • Pour water over the roast, making sure that it covers the bottom of the roasting pan,& then pour the wine over the roast.
  • Cut the 6 cloves of garlic in half lengthwise& with a small knife cut small slits into the top of the roast& insert the garlic clove halves into the roast.
  • Generously brush roast with Dijon mustard.
  • Generously season again with salt& pepper,& then generously sprinkle the rest of the seasonings, including the au jus mix, evenly.
  • Place roast, uncovered, in the middle of the oven that has been pre-heated to 325 degrees for 2 1/2 to 3 1/2 hours or until roast is almost done.
  • If you desire it to be medium-rare, remove from oven when it is rare.
  • If you desire it to be medium, remove from oven when it is medium-rare.
  • After removing from oven, tent with aluminum foil.
  • Allow to stand for 20 to 30 minutes to allow the juices to redistribute themselves evenly throughout the roast,& for the roast to complete its cooking to your desired doneness.
  • Set the roast onto a cutting board& carve immediately& serve.
  • Place all of the juices, including the 1/2 cup rendered from the initial searing process, into a gravy boat to serve as the au jus.

Questions & Replies

  1. What are the portions of rosemary, basil, tarragon etc... 4 tablespoons?? It doesn't say
     
  2. What is au jus mix?
     
  3. What are the measurements for the dry ingredients? I'm kinda in a hurry, company coming TONIGHT
     
  4. what are the measurements for the dry ingredients? I'm kinda in a hurry, company coming TONIGHT
     
  5. Why can’t I print the recipe ? I logged in and still not printing.
     
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Reviews

  1. Don't have to make the recipe to tell you the problems with it. The ingredients are good, no problem there. The execution though. Use cast iron, you don't sear in a normal roasting pan. It also shouldn't sear as long as it says, nor should you cook it nearly as long and hot as he says. Not even close. Lower to 250-275 and use a temperature probe to cook to desired doneness, but anything over 140 is going to get tough. And honestly, I want to take off another star for the directions to tell someone to use long sleeves for searing. I'm guessing he also needs to be told not to use a blower dryer in the shower.
     
  2. This was a nice change to our usual roast. Instead of getting to pans dirty I used a deep cast iron pan and used a little oil once pan was hot. My roast didn't have much fat on it at all which is a good thing. I seasoned with salt and pepper and seared both sides. Poured the liquids over it then instead of cutting into my nicely seared meat and risk losing some of the great juices I just sealed in there. I layed them on top of the roast after I brushed with the dijon and then sprinkled with the other seasonings (except salt I used garlic salt in stead of the 2 separate) I didn't measure the Au Jus mix but rather just sprinkled over the roast. My roast was only about 2 1/2 lbs so I roasted it for 1 1/2 hours then took it our and placed on a plate and tightly covered with foil and let it sit there while I cooked my potatoes. I also emptied the rest of the Au jus mix in the liquid in my pan and mixed well and let reduce for a few minutes. We did enjoy this recipe but I think the next time i will eliminate the salt altogether since the au jus mix is salty enough. The smell of it roasting wasn't so good at first but once it got going the smell improved. I think we will keep this one around for another go! Thanks
     
  3. I bought a Sirloin Tip roast on sale and had no idea what to do with it until I found this recipe. And am so glad I did, this was quite yummy!!!! I bought a 3 pound roast and cooked it for an hour with a meat thermometer( I like mine Medium Rare) I was afraid it would be tough, but it was quite tender. I used an entire packet of Au Jus Mix, I didn't see why I should throw away the rest, and the gravy was excellent!!!! We had some left overs and they made excellent sandwiches. Thanks for posting.
     
  4. This was delicious. We even had some of it with eggs for breakfast. Ended up substituting worcestercire sause for the au jus and thyme for the tarragon, just because that is what I had in the house, and cooked a 9.3 lb sirloin tip roast for 3 hrs (Hubby likes it rare). I figured that it was better to have it a little undercooked so that warming it up for subsequent meals wouldn't overcook it. Turned out great. Wonderful flavor. Thanks for sharing.
     
  5. Spectacular. I Purchased a whole sirloin roast becaseu my butcher was out of prime rib for our New Years dinner. With this recipe I was more than pleased however I found the recipe after I returned home and had to sustitute yellow mustard for dijon and i used a worcestercire powder in lieu of the au jus mix and a littel extra shiraz/cab wine. WOW, everyone was more thatn pleased with this even after the substitutions and we will definatley have this time and again. Too simple and very Awesome.
     
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Tweaks

  1. This was delicious. We even had some of it with eggs for breakfast. Ended up substituting worcestercire sause for the au jus and thyme for the tarragon, just because that is what I had in the house, and cooked a 9.3 lb sirloin tip roast for 3 hrs (Hubby likes it rare). I figured that it was better to have it a little undercooked so that warming it up for subsequent meals wouldn't overcook it. Turned out great. Wonderful flavor. Thanks for sharing.
     
  2. Wow! I make tri-tip at least once a month. I'm always looking for new ways to prepare it. I am so glad I found this recipe. I rated it a solid 5 stars. I used beef bouillon granules instead of the au jus mix but otherwise followed the recipe exactly. I don't like to roast anything by time alone so I roasted it using a digital meat therometer. My 2 1/2 pound roast cooked to an internal temperature of 125 degrees (rare)in a little over an hour. I served it with garlic mashed potatoes, mixed vegetables, and a tossed salad. I strained the roasting juces and served along side the meat. Fantistic meal.
     
  3. How long would I roast a 13lb. Sirloin tip to have it rare"
     
  4. How do I adjust cooking time for an 11 1/2 pound roast?
     
  5. Sorry but this was not good at all. The meat was terribly tough and the sauce/gravy was too strong although I followed the recipe to a "T". I would recommend a different cut of beef or even using a slow cooker instead.
     

RECIPE SUBMITTED BY

I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.
 
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