Prep 15 mins
Cook 2 hrs
A foolproof and delicious roast traditionally served with Yorkshire pudding.
- 1814.36 g sirloin tip roast
- 2.46 ml dry mustard
- 2.46 ml ground black pepper
- 59.14 ml dripping (or preferred fat/oil)
- Preheat oven to 350.
- Trim meat and score remaining fat.
- Rub surface of meat with the spices.
- Heat drippings in frying pan until hot.
- Place meat fat side down in drippings; brown on all sides.
- Place meat in a baking dish fat side up.
- Insert meat thermometer.
- Bake approximately 20 minutes/pound or until thermometer reads 140 (rare) to 170 (well-done).
Although this wouldn't be my favourite way to cook roast beef, it was still very good! I used a meat thermometer to cook a very small (1.5 lb) sirloin tip for hubby & myself - it took 1 1/2 hours for medium-rare. I served the beef with a carrot/turnip combo that I prepared according to Nana Lee's method in Turnip and Carrot Mash and another English classic - Marie Alice's Roast Potatoes (#918740). I skipped the gravy & Yorkies this time - after all, it was a weeknite, not Sunday! Thanx Molly!
Absolutely delicious Molly! I didn't have a meat thermometer so just went on the weight of the roast. Super easy traditional Sunday Lunch served with Yorkshire puds, roast potatoes and of course, peas. Thank you!
This recipe is nice and easy! My roast turned out really good. The flavoring was just right, not too over-powering.