MARIE'S TENDER SIRLOIN TIP ROAST
This is a detailed recipe on how to cook a sirloin tip roast. The most important thing to remember is to not overcook it or it will be tough. Very tasty served with garlic mashed potatoes and gravy.
Provided by Marie
Categories Roast Beef
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove roast from refrigerator one hour before serving to bring meat to room temperature for more even cooking.
- Mix together rest of ingredients and rub over roast.
- Let set for one half hour.
- Preheat oven to 325°, place roast in pan and place on upper oven rack.
- Cook for 25 minutes per lb for medium or approximately 50 to 60 minutes.
- Use a meat thermometer to check doneness - should read 140° for medium.
- Remove from oven, cover with foil to keep warm and let rest for 15 minutes before carving.
BEEF SIRLOIN TIP ROAST WITH MUSHROOMS
This meaty main course, served with a mouth-watering mushroom gravy, is a snap to assemble and pop in the oven.
Provided by JimChicago52
Categories Main Dish Recipes Roast Recipes
Time 1h55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat; fry roast in hot oil until browned on both sides, about 10 minutes. Pour mushrooms and 1 cup beef broth over roast. Sprinkle with onion soup mix.
- Bake in preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 90 minutes. Remove roast from Dutch oven to a platter, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
- Whisk cornstarch and remaining 1/4 cup beef broth in a bowl and stir into Dutch oven with mushrooms and pan drippings. Bring to a boil over medium-high heat; cook and stir until thickened, about 2 minutes. Serve over sliced beef.
Nutrition Facts : Calories 373.4 calories, Carbohydrate 14.2 g, Cholesterol 98.1 mg, Fat 15.9 g, Fiber 3.9 g, Protein 43.1 g, SaturatedFat 5.5 g, Sodium 1293.6 mg, Sugar 3.1 g
SIRLOIN TIP ROAST
Make and share this Sirloin Tip Roast recipe from Food.com.
Provided by Alan Leonetti
Categories Roast Beef
Time 3h50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 40, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.2, Sodium 697.8, Carbohydrate 4.4, Fiber 0.1, Sugar 0.1, Protein 0.8
CATHERINE'S SIRLOIN TIP ROAST
This was my mother's signature recipe. Slice lengthwise, very thinly. Also delicious chilled, with spicy mustard on tiny party rolls.
Provided by Kate Holmgreen
Categories Main Dish Recipes
Time 1h45m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Secure roast with cooking twine.
- Make 8 (1/2 inch) slits around the roast, and insert 1/2 garlic clove into each slit. Sprinkle with fresh ground pepper. Place on a rack in roasting pan.
- Roast in preheated oven for 20 minutes. Reduce heat to 325 degrees F, and insert meat thermometer into roast. Continue cooking about 1 hour, or to desired doneness; remove from oven. Loosely cover with foil, and let roast stand 15 minutes before slicing.
- To serve, slice thinly against the grain, and use pan drippings for gravy.
Nutrition Facts : Calories 298.7 calories, Carbohydrate 0.9 g, Cholesterol 138.3 mg, Fat 10 g, Fiber 0.1 g, Protein 48.3 g, SaturatedFat 3.5 g, Sodium 132 mg
HERB RUBBED SIRLOIN TIP ROAST
Intensely flavored sirloin tip roast using a homemade herb rub paste that is certain to please the entire family.
Provided by Joel Manthei
Categories 100+ Everyday Cooking Recipes
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
- Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 1.6 g, Cholesterol 120.9 mg, Fat 25.4 g, Fiber 0.8 g, Protein 37.7 g, SaturatedFat 8.9 g, Sodium 1045.6 mg, Sugar 0.3 g
BEEF SIRLOIN TIP ROAST
This meaty sirloin tip roast, served with a mouthwatering mushroom gravy, is a snap to assemble and pop in the oven. It is my husband's favorite. -Burgess Marshbanks, Buies Creek, North Carolina
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Place a large piece of heavy-duty foil (21x17-in.) in a shallow roasting pan. Place roast on foil. Pour 1 cup water and mushrooms over roast. Sprinkle with soup mix. Wrap foil around roast; seal tightly. , Bake at 350° for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove roast to a serving platter and keep warm. Pour drippings and mushrooms into a saucepan. Combine cornstarch and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced beef.
Nutrition Facts : Calories 156 calories, Fat 5g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 324mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.
ROAST SIRLOIN OF BEEF
Gary Rhodes' delicious, succulent roast beef dish is perfect for a Boxing Day lunch or an alternative Christmas Day roast. And it only calls for four ingredients!
Provided by Gary Rhodes
Categories Dinner, Lunch, Main course
Time 2h40m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large fl ameproof roasting tin in the oven for 5-10 mins. Season the beef all over.
- Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.
- Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove. Once it begins to sizzle, pour in the red wine, allowing it to boil rapidly until almost completely evaporated. Tip in the consommé and allow to simmer for 4-5 mins. This will give a light sauce, rather than a gravy (see tip, below). Simmer for a few more mins before straining through a sieve for the smoothest of fi nishes. Carve the beef into thick slices, offering the gravy separately.
Nutrition Facts : Calories 331 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 36 grams protein, Sodium 1.47 milligram of sodium
SIRLOIN TIP CROCK POT ROAST WITH GRAVY
I bought a big roast at Costco, and threw this in the crock pot with some other ingredients, based loosely on some other recipes I've read here. I have never spent so little time on something that came out so good!
Provided by Sudie
Categories Roast Beef
Time 6h5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Put chopped onions on the bottom of the crock pot so the meat has something to rest on.
- Put meat in the crock pot and rub the salad dressing powder all over it, turning to get all sides.
- Open soup can and spread all over the roast with a butter knife.
- Do NOT add any liquid to the crock pot!
- Cook on high for two hours, then on low for another four, at least.
- You don't want the roast to be falling apart, but you want it tender.
- Remove the roast and put on a platter.
- Cover with foil and let it rest in a warm place for about 20 minutes.
- Meanwhile, add the diluted flour to the juices in the crock; turn the crock on high for 20 more minutes.
- Stir frequently.
- You can also make the gravy by adding the crock pot juices and flour mixture to a skillet over a med/high flame.
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- Remove the beef from the fridge 1-2 hours ahead of time to let it approach room temperature for even cooking.
- Preheat oven to 450°F. Set aside a roasting pan with a wire rack. (If you don't have a rack, you can strew thick cut onion and carrots underneath the meat instead.)
- Pat dry the beef with paper towels to remove excess moisture. Then rub with oil on all sides followed by the salt, pepper and optional herbs. Optional: insert wireless thermometer (see note).
- Put the beef in the prepared roasting pan with optional carrots and onions. Then roast for 15 minutes at 450°F.
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