I have discovered a great cut of beef. A Sirloin Tip Roast isn't really part of the Sirloin. It is part of the Round, but this cut is adjacent to the Sirloin. So, it is more tender than other roasts from the Round. Sometimes it is called a Round Tip Roast.
A Sirloin Tip Roast does not need wet heat to be tender, like a rump roast (which is also part of the Round). That means you can oven roast it. To make this cut be really good here are some tips:
- Let the meat come to room temperature before cooking. It will cook more evenly.
- Do not cook above medium or at the very most medium well. If you don't like you meat pink make a pot roast!
- Cut against the grain and cut it thin.
- Use a digital or instant read thermometer. I like to use a digital thermometer because I put it in before the meat goes in the oven and I can check on it without opening the oven. Most even have an alarm that will go off at a set temperature. If you don's have one check every so often with an instant read, but don't leave it in the meat.
This is how I made my roast this time but I may go grab another at the store this week because they are on sale and try a low and slow method.
Spice Rub:
1 1/2 teaspoons Brown Sugar
1 1/2 teaspoons Paprika
1/2 teaspoon Salt
1/2 teaspoon Garlic Powder
1/2 teaspoon Black Pepper
1/2 teaspoon Dried Rosemary
1/8 teaspoon Onion Powder
1/8 teaspoon Dried Oregano
2-4 lbs Sirloin Tip Roast
Cooking spray
Preheat oven to 500°F
Combine all Spice Rub ingredients.
NOTE: I like to grind up my dried Rosemary up a bit with my mortar and pestle, because when whole Hubby says they feel like little sticks in his mouth. If you use powdered Rosemary use less because whole dried rosemary takes up more room in the measuring spoon. (does that make sense?).
Trim fat from roast if desired. Rub spice mixture in the meat. Don't just sprinkle it on, rub it.
Place meat in a roasting pan on a rack roast in oven for 20 to 30 minutes (depending on the size of your roast.).
NOTE: You don't want a deep roasting pan. The sides of the meat benefit from being exposed to the hot oven. So don't hide in the bottom of a pan let it be seen and caramelize.
Caramelizing is what it is all about in this first hot stage. It makes a tasty outside and seals in the juices.
When desired crust is obtain remove roast from oven and lower temperature to 350°F
Take pictures while you wait...Oh...that is only if you are a food blogger. Or if you want picture of a half cooked roast. To each their own.
Insert digital thermometer if you have one and return roast to oven for 40 to 60 minutes until it is done to your liking. If you are using an instant read thermometer start checking at about 30 minutes if you have a small roast.
120-125°F is rare
140-150°F is medium
160-170° well done (a sad state for a Sirloin Tip Roast to be in)
Keep in mind that the temperature will rise 3-5°F after you remove it from the oven.
I took mine out at 135°F and it was 139°F by time I cut it, which brings me to the next step...
Cover roast with foil and wait 20 minutes.
Why?
Well, when you first take the roast from the oven the juices are bubbling. If you were to cut in to it then the juice would flow right out of your meat rendering it dry. So let the juice mellow out some.
Cut it against the grain. I cut the first slices with the grain (Oops!). Since, I had a side by side comparison, trust me against the grain is the way to go. Oh, and cut it thin.
My 3 year old, Puppy, said "Takea picshure of my plate!" So I did. He liked the meat, too.
Tomorrow I'll post a leftover idea for extra meat!
