Monday, March 26, 2012

Herb Rubbed Sirloin Tip Roast

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I make sirloin tip roasts a lot.  I can still purchased a sirloin tip roast on sale here for $2.49 a lb. which is much less than chuck or similar cuts.  I also like that a sirloin tip roast can actually be roasted instead of pot roasted if that is what I want to do with it.

Recently I was looking for a new recipe and found Herb Rubbed Sirloin Tip Roast over at allrecipes.  I changed the ingredients some and gave the recipe a try.  I liked that the seasonings were mixed with the olive oil which made a nice paste that was easy to apply with a pastry brush. This is a method that I am going to adopt for other rubbed meats.   We liked it a lot, and I will be making this roast often.  The rub has a bit of a kick to it, so omit the chipotle and reduce the cayenne pepper if it is too much.
 
I do like to stud my roasts with garlic which gives the meat a subtle garlic flavor.,  You can see the pieces of garlic in the slices in the photo.   My hubby likes his meat well done, and I like medium rare.  To compromise when making a roast, I usually cook the meat until it is medium, than he takes his slices from the outside, and I take mine from the middle.

Herb Rubbed Sirloin Tip Roast
adapted from allrecipes

2 t. regular paprika
1 t. smoked paprika
1 T. kosher salt (1 t. if using regular table salt)
1 t. dried dill weed crushed
1 t. garlic powder
1/2 t. onion powder
1/2 t. freshly ground black pepper
1/4 t. freshly ground chipotle chili  seasoning (This is a Spice Island Grinder product), optional
1/4 t. cayenne pepper (increase to 1/2 t. if not using the chipotle)
1/2 t. dried thyme, crushed
1/2 t. ground oregano
2 T. olive oil
1 (3 lb.) sirloin tip roast
1 to 2 cloves garlic, thinly sliced

Combine seasoning ingredients and olive oil.  Let stand for 15 minutes.  Meanwhile poke slits in the meat with a knife and insert the garlic slices into the slits.  Cut the garlic slices in half if necessary.  Place the roast on a foil-lined roasting pan.  Spread the seasoning paste on all surfaces of the meat.  Place in a 350 degree oven and roast to at least a temperature of 145 degrees for rare.  This will take at least one hour, longer for beef that is more well done.  Let stand 15 minutes before serving.  Serves 8 or more.

Linking to Hunk of Meat Monday

2 comments:

  1. This looks delicious! Have you ever grilled it? (I'm looking for grill recipes so my husband can cook sometimes! I'm following you via GFC and am looking forward to seeing what you are cooking next!

    ReplyDelete
  2. This looks like a good way to cook a roast. I have a Chuck Roast to cook in the crockpot, so I'll use these spices when I cook it. Thanks for sharing!

    ReplyDelete

I love to read your comments and suggestions. Hope that you enjoyed your visit to Grandma Loy"s Kitchen.

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