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
Should this be covered or uncovered in the oven?
Uncovered!
I commented on this recipe but it’s not listed here. Went into detail about it but can’t copy to here. So, to make a long story short, my standing rib roast was excellent. Followed recipe exactly, including day before prep. Awesome flavor; will definitely use again.
making my first roast in a slow cooker. do i leave the lid on.
Hi Phyllis, this recipe does not call for a slow cooker. Not sure which recipe you are following, but if you are using a slow cooker, you would typically want to leave the lid on, otherwise it will lose too much heat, and not cook the meat.
Is it your intent to have the pharmacy text adds on this website or have you been hacked?
No, it looks like there has been a hack that has inserted the code. Not sure how to get rid of it, any advice?
Thanks for sharing this recipe. I have re-shared on my blog as a part of a full menu plan for a dinner party- This is actually one of my favorite things to make for guests as it seems fancy and elegant but really isn’t that much work.
This was delicious for dinner on a weeknight!
This was perfect! I made little slits and stuffed slices of garlic in them. Mmmmm!