Sirloin Tip Roast

Recipe by Alan Leonetti
READY IN: 3hrs 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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