SIRLOIN TIP RECIPES OVEN RECIPES

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MARIE'S TENDER SIRLOIN TIP ROAST RECIPE - FOOD.COM



Marie's Tender Sirloin Tip Roast Recipe - Food.com image

This is a detailed recipe on how to cook a sirloin tip roast. The most important thing to remember is to not overcook it or it will be tough. Very tasty served with garlic mashed potatoes and gravy.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 32.2, FatContent 3.4, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 291.5, CarbohydrateContent 0.5, FiberContent 0.1, SugarContent 0, ProteinContent 0.1

SIRLOIN TIP ROAST - BS IN THE KITCHEN



Sirloin Tip Roast - BS in the Kitchen image

This simple recipe will give you a juicy and flavourful roast everytime.

Provided by BS' in the Kitchen

Categories     Roast

Total Time 150 minutes

Prep Time 15 minutes

Cook Time 135 minutes

Yield 4

Number Of Ingredients 8

2.5 lb sirloin tip roast
2 tsp kosher salt or 1 tsp table salt
1½ tbsp vegetable or olive oil
1 tsp pepper
2 tsp dried oregano
2 tsp dried basil
1½ tsp crushed red pepper flakes (for extra spice use chili pepper flakes)
3 cloves of garlic (minced)

Steps:

  • Start off by salting the roast the day before you're going to be cooking it (this will give a more flavorful, evenly salted roast). Evenly rub the salt over the roast, take plastic wrap and tightly wrap it around the roast, then place on a plate/bowl in your refrigerator.
  • The next day, remove the roast about an hour before cooking (allowing it to warm to room temperature).
  • Unwrap the meat from the plastic wrap, dry any moisture off with paper towel.
  • Place your oven rack in the middle and preheat to 250°F. While the oven is preheating, rub your roast with 1/2 a tablespoon of oil and minced garlic, then evenly rub with your spice mixture (pepper, oregano, basil, red pepper flakes).
  • In a large cast iron pan on medium-high heat with a tablespoon of oil, sear each side of your roast until browned (3-4 minutes per side).
  • Once oven is preheated, place the roast on a wire rack on a rimmed baking sheet.
  • Cook the roast for about an hour and twenty minutes, or until the meat reaches 115°F on your meat thermometer (invest in one of you haven't yet!).
  • Turn your oven off, leaving the roast in for about 30-40 minutes or until it reaches 130°F for medium-rare or 140°F for medium. Leave the door closed this whole time to keep the heat in! I would recommend a meat thermometer like the one I have linked to below.
  • After the roast reaches your desired temperature, remove from the oven and allow to rest for 15 minutes. Once the time is up, slice, serve and enjoy!

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