TOP SIRLOIN ROAST GRILLED RECIPES

Steps:

• Sprinkle roast with salt, thyme, garlic powder and ground pepper. Cover and refrigerate at least 8 hours or up to 24 hours. Meanwhile, in a saucepan, saute onion in 1 tablespoon oil until tender, about 5 minutes. Add wine, thyme, garlic, peppercorns and cloves. Simmer until reduced to 3/4 cup. Cool; strain, discarding solids, and refrigerate., Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer's directions., Pat roast dry with paper towels. Brush with remaining 1 tablespoon oil; place over drip pan. Grill, covered, over medium-low indirect heat, brushing with mop sauce every 20 minutes, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-1/2 to 2 hours. Let stand 15 minutes before slicing., If desired, in a small bowl, stir together butter, horseradish and thyme. Serve on top of roast.

Steps:

• Preheat oven to 325°F. Pat roast dry and season on all sides with salt and pepper. Sprinkle flour over roast and use your hands to spread it out and pat it evenly over meat.
• Melt butter and 1 Tbsp. oil in a large roasting pan over medium-high heat on top of stove. Add roast and cook, turning with tongs, until browned on all sides, about 15 minutes total.
• Place carrots and potatoes in a large bowl and toss with remaining 1 Tbsp. of oil. Place vegetables in roasting pan all around roast. Roast, stirring vegetables often, until a meat thermometer inserted into thickest part of roast registers 140°F for medium rare, 1 hour 30 minutes to 1 hour 45 minutes.
• Transfer roast to a cutting board, tent loosely with foil and let rest for 10 minutes. Stick a sharp paring knife in carrots and potatoes to make sure they're easily pierced. If they're not, return roasting pan with vegetables to oven to continue cooking while roast rests.
• Thinly slice roast and serve warm with carrots and potatoes.