A while back I picked up a Sirloin Tip Roast and having never cooked one, I started browsing the food websites looking for a recipe and this one kept coming up. So by popular demand I had to give it a try and I was certainly not disappointed! What I got was a wonderfully juicy and well spiced roast that I enjoyed every bite of.
Check out the original recipe here
Sirloin Tip Roast
This simple recipe will give you a juicy and flavourful roast everytime.
Ingredients
- 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
Instructions
- 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!
I would recommend a meat thermometer like this one, as it allows you to monitor the roast temperature throughout the whole cooking process, without opening your oven door and losing heat!
Bon Appetit!
Bob
How would you adjust cooking times for a larger roast?
If cooking a larger roast, I would just pay more attention to your meat thermometer rather then the time, cooking it until the roast reaches the appropriate temperature!
Making it this Sunday can’t wait to taste it!
I’m the worst at cooking roasts. I’m bound to be successul with a recipe that comes so highly recommended. Looks great!
This one definitely won’t overcook it! Especially if you use a meat thermometer!
Super Bowl is tomorrow and this is on the menu…front and center.
Great choice!
OMGosh!! Thank you!! This was just what I was looking for!! We loved it!! Got another one in the oven now!!
Great to hear you enjoyed it! It’s a great recipe 🙂
Your photo looks so much better than the original photo with the recipe!! Rare, juicy, beautiful! 🙂 Thanks for sharing!!
Looks delecious!