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Sirloin Tip Roast
https://gladerebooted.net/viewtopic.php?f=26&t=7337		 Page 1 of 1
Author:  LadyKate [ Sat Oct 08, 2011 11:25 am ]
Post subject:  Sirloin Tip Roast
I need a good recipe/meal idea. Suggestions?
I do have a very nice large crock pot, but not a good roasting pan for the oven...unless I could use a glass casserole dish.
Author:  NephyrS [ Sat Oct 08, 2011 3:05 pm ]
Post subject: 
You can use a glass casserole dish, you might want to use aluminum foil to cover it until you want to brown it at the end.

Personally, I'm a fan of roasting it with carrots, onions and potatoes.
Author:  LadyKate [ Sat Oct 08, 2011 3:32 pm ]
Post subject: 
So is it just like a chuck roast, then?
Author:  NephyrS [ Sat Oct 08, 2011 5:38 pm ]
Post subject: 
Much better quality, but yes.

You can also slice it into steaks and pan fry or grill them.
Author:  Müs [ Sat Oct 08, 2011 6:08 pm ]
Post subject: 
/second for cutting into steaks ;)
Author:  LadyKate [ Wed Oct 19, 2011 5:32 pm ]
Post subject: 
So, I made my first roast beef EVUH with this 2lb sirloin tip roast.
I did an hours worth of internet research first, reading tons of recipes and it seems that no one can agree on the proper way to cook one.
I finally brought out my mother's copy of "the joy of cooking" which explained how to properly cook this particular cut of beef. (Seems like I should have looked there first...)
I didn't see a recipe in there for it, however, just instructions on how to bake it, so I made a rub out of the ingredients that I had seen in several of the online recipes.

I took the roast out of the fridge and let it sit for an hour to get to room temperature. Then I took it out of the packaging, rinsed it off, patted it dry and rubbed it with a mixture of olive oil, sea salt, cracked pepper, 3 cloves of minced garlic, and dried parsley flakes.
I put it in a foil lined glass casserole dish (fat side up!) and covered it with plastic wrap and let it sit for 30 minutes before I stuck it in the oven, which had been pre-heated to 500 degrees. As soon as I got the roast in the oven, I turned the temperature down to 325 degrees and let the roast cook until my meat thermometer registered 150. (In retrospect, I should have taken it out at 140 but I wasn't sure and would rather be safe than sorry when it comes to food safety.)
I let it sit while I made the other dishes.

It turned out pretty well, actually, the meat was juicy and tasty. Even though it was still a little pink, I'd say it was slightly overdone and next time I'll take it out at 140 before letting it sit.
Author:  Midgen [ Wed Oct 19, 2011 5:51 pm ]
Post subject: 
That sounds tasty LK. My Mom used to make hers in a very similar way. The rub sounds fantastic!
Author:  LadyKate [ Wed Oct 19, 2011 6:03 pm ]
Post subject: 
Thanks! It was soooo good! I was surprised at how well the flavor went all the way through the roast from the rub.
Definitely something I am going to add to our regular menu...a 2lb roast was surprisingly affordable at less than ten bucks, and it was enough for the 4 of us with a little bit leftover for sandwiches the next day.
Author:  Rynar [ Wed Oct 19, 2011 6:11 pm ]
Post subject: 
My roast beef recipe is posted in this forum.
Author:  LadyKate [ Wed Oct 19, 2011 6:17 pm ]
Post subject:  Re:
Rynar wrote:
My roast beef recipe is posted in this forum.


Do I get a link or do I have to go hunt and peck for it?
Author:  NephyrS [ Wed Oct 19, 2011 6:18 pm ]
Post subject: 
viewtopic.php?f=26&t=6413&start=25.

A few threads down in the food section.
Author:  LadyKate [ Wed Oct 19, 2011 6:23 pm ]
Post subject: 
Thanky!
Author:  LadyKate [ Wed Oct 19, 2011 6:26 pm ]
Post subject: 
Ok, that's almost the exact same thing that I did....except I didn't cook it for 25 min at 500 degrees and then pull it out to let the oven cool down before putting it back in....I put it in at 500 and promptly turned the temp down to 325 and let the roast stay in the whole time.
Everything else I did was the same.
Author:  NephyrS [ Wed Oct 19, 2011 6:46 pm ]
Post subject: 
Not cooking it that first bit at 500 degrees doesn't let it brown/crisp up as much.

For any kind of roast, I'm of the opinion that you want to brown it well either in a pan on the stove or in the oven before you start- that's what helps keep the meat juicy while giving the outside that nice crust.

In a pan, you can sear it on the stove for a few minutes per side (all the sides). In the oven, you can put it in at 500 degrees for a bit.
Author:  LadyKate [ Wed Oct 19, 2011 8:35 pm ]
Post subject: 
So putting it in at 500 and turning the heat down doesn't give it enough time to do that?
Author:  Müs [ Thu Oct 20, 2011 4:01 am ]
Post subject:  Re:
LadyKate wrote:
So putting it in at 500 and turning the heat down doesn't give it enough time to do that?


It ends up cooking for all that time, and can possibly burn the outside. The oven stays hot for a good long time, its kinda what its meant to do.
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