Sirloin Tip Roast

Total Time
3hrs 50mins
Prep
20 mins
Cook
3 hrs 30 mins

This is actually a good recipe for any beef roast, but I especially like a Sirloin Tip Roast.

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Ingredients

Nutrition

Directions

  1. Place roast in the refrigerator a couple of days ahead of time.
  2. Set the roast at room temperature for 1 hour prior to cooking.
  3. Thoroughly rinse the roast& pat dry with paper towel.
  4. Generously salt& pepper the roast on all sides.
  5. Cover the bottom of a roasting pan with olive oil& set on medium-high heat about 4 minutes until very hot.
  6. Wearing a long sleeve shirt& oven gloves (so that you do not get splashed with hot oil), place roast into hot roasting pan& sear on all sides until nicely browned& about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes.
  7. Set a wire rack in another roasting pan,& then set the roast onto the rack.
  8. Pour water over the roast, making sure that it covers the bottom of the roasting pan,& then pour the wine over the roast.
  9. Cut the 6 cloves of garlic in half lengthwise& with a small knife cut small slits into the top of the roast& insert the garlic clove halves into the roast.
  10. Generously brush roast with Dijon mustard.
  11. Generously season again with salt& pepper,& then generously sprinkle the rest of the seasonings, including the au jus mix, evenly.
  12. Place roast, uncovered, in the middle of the oven that has been pre-heated to 325 degrees for 2 1/2 to 3 1/2 hours or until roast is almost done.
  13. If you desire it to be medium-rare, remove from oven when it is rare.
  14. If you desire it to be medium, remove from oven when it is medium-rare.
  15. After removing from oven, tent with aluminum foil.
  16. Allow to stand for 20 to 30 minutes to allow the juices to redistribute themselves evenly throughout the roast,& for the roast to complete its cooking to your desired doneness.
  17. Set the roast onto a cutting board& carve immediately& serve.
  18. Place all of the juices, including the 1/2 cup rendered from the initial searing process, into a gravy boat to serve as the au jus.