Recipe by Alan Leonetti
This is actually a good recipe for any beef roast, but I especially like a Sirloin Tip Roast.
Top Review by Shawn C
This was a nice change to our usual roast. Instead of getting to pans dirty I used a deep cast iron pan and used a little oil once pan was hot. My roast didn't have much fat on it at all which is a good thing. I seasoned with salt and pepper and seared both sides. Poured the liquids over it then instead of cutting into my nicely seared meat and risk losing some of the great juices I just sealed in there. I layed them on top of the roast after I brushed with the dijon and then sprinkled with the other seasonings (except salt I used garlic salt in stead of the 2 separate) I didn't measure the Au Jus mix but rather just sprinkled over the roast. My roast was only about 2 1/2 lbs so I roasted it for 1 1/2 hours then took it our and placed on a plate and tightly covered with foil and let it sit there while I cooked my potatoes. I also emptied the rest of the Au jus mix in the liquid in my pan and mixed well and let reduce for a few minutes. We did enjoy this recipe but I think the next time i will eliminate the salt altogether since the au jus mix is salty enough. The smell of it roasting wasn't so good at first but once it got going the smell improved. I think we will keep this one around for another go! Thanks
- 1 sirloin tip roast (5 to 8 lbs.)
- 1 cup water
- 1⁄2 cup red wine
- 6 garlic cloves
- 3 bay leaves
- 4 tablespoons au jus mix
- Dijon mustard
- minced onions or onion powder
- granulated garlic powder
- rosemary (crushed)
- ground black pepper
- 100% extra virgin olive oil
- Place roast in the refrigerator a couple of days ahead of time.
- Set the roast at room temperature for 1 hour prior to cooking.
- Thoroughly rinse the roast& pat dry with paper towel.
- Generously salt& pepper the roast on all sides.
- Cover the bottom of a roasting pan with olive oil& set on medium-high heat about 4 minutes until very hot.
- 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.
- Set a wire rack in another roasting pan,& then set the roast onto the rack.
- Pour water over the roast, making sure that it covers the bottom of the roasting pan,& then pour the wine over the roast.
- 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.
- Generously brush roast with Dijon mustard.
- Generously season again with salt& pepper,& then generously sprinkle the rest of the seasonings, including the au jus mix, evenly.
- 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.
- If you desire it to be medium-rare, remove from oven when it is rare.
- If you desire it to be medium, remove from oven when it is medium-rare.
- After removing from oven, tent with aluminum foil.
- 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.
- Set the roast onto a cutting board& carve immediately& serve.
- 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.