Sirloin Tip Roast

Don did it again. This roast is fabulous and will make your Sunday dinner really special. Great also for company.

  • 3-4 lb.  Sirloin Tip roast
  • cracked salt and pepper to taste
  • 2-3 tsp. each of thyme and rosemary
  • fresh parsley, chopped
  • 2 tbsp. olive oil
  • 1/2 large white onion
  • 2 garlic cloves

Mix the herbs and spices and coat the roast. Place in a gallon zipper lock seal bag for a total of 4 hours prior to cooking.

One hour before serving, remove the meat from the refrigerator and let come to room temperature.

Heat a Dutch oven and add the olive oil. When the oil is shimmering and hot, add the beef, onion and garlic and sear the meat on all sides for about 2 minutes each side.

On a cookie sheet pan, set an oven proof rack in it. Heat your oven to 350 degrees and cook the meat for approximately 90-95 minutes. Test with a thermometer for an internal temperature of 140-145. (After removing it from the oven it will continue to cook, so if you remove it at a temperature of 135, it will be perfect when ready to serve.)

Tent the meat with tin foil and rest for 15 minutes. Test for an internal temperature of 140 – 145 degrees. Slice on an angle. If more liquid drips while cutting, just add to your gravy.

Any bits left in the Dutch oven should be discarded. It is only the burned herbs and will not be usable for gravy.

Serve with garlic mashed potatoes, vegetables of your choice. Add a lovely glass of Sangiovese wine and you have a wonderful finish to your day.




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