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
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.
GRILLED BEEF SIRLOIN TIP ROAST
My husband made this for lunch today. He grilled it over charcoal and the meat ended up being very moist and tender. Great flavor and easy to make! Preparation ime equals marinating.
Provided by Dine Dish
Categories Roast Beef
Time 9h
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine oil, garlic, teriyaki marinade and liquid smoke in sealable plastic bag; mix well.
- Add the roast.
- Squeeze air from bag, allowing marinade to cover the roast; seal.
- Marinate in refrigerator for 6-8 hours, turning occasionally; drain.
- Place roast on grill rack over medium-hot coals.
- Grill with lid down for 45 minutes.
- Turn the roast over and grill for another 30 minutes or until done to taste.
- Cut into 1/2 to 3/4 inch slices.
- Serve immediately.
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.
BEST ROAST BEEF
Provided by Jamie Oliver
Categories main-dish
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop.
- Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.
- Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.
- While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.
- After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.
- Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.
- Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.
- Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.
- Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug. Serve with Yorkshire puddings.
- Preheat oven to 450 degrees F.
- Mix the batter ingredients together. Let rest for 10 minutes
- Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.
ROAST SIRLOIN OF BEEF WITH CARAMELIZED ONIONS AND MUSHROOMS
Provided by Food Network
Time 1h25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Rub steak with 1 tablespoon olive oil. Season beef with salt and pepper. In a large casserole on the stovetop, sear beef on both sides. To a heavy roasting pan add onions and 2 tablespoons olive oil and roast in oven for 20 minutes, to begin caramelizing onions. Place charred roast on top of onions and roast until internal temperature is 135 degrees (for medium rare), or higher, about 45 minutes. In final 15 minutes (internal temperature of beef should be approximately 120 degrees), mix garlic, parsley, extra virgin olive oil, and lemon juice. Brush mix on steak as roasting marinade and brush on mushroom caps. Add mushroom caps to roasting pan while the beef cooks for final 15 minutes.
- Remove roast, place on carving board, and allow to rest. Place onions and mushroom caps on platter.
- Pour excess fat from roasting pan, leaving 1 tablespoon. Add flour and cook on stovetop for 2 minutes. Add wine and reduce by half. Add broth and cook for 2 minutes.
- Carve roast. Serve with onions, mushrooms and gravy.
ROAST SIRLOIN OF BEEF
Provided by Fergus Henderson
Categories Beef Roast Father's Day Dinner Meat Candy Thermometer Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 425°F. Season roast generously with gray sea salt and pepper. Heat oil in an ovenproof skillet or a small roasting pan set over high heat. Add roast to skillet and brown on all sides, about 3 minutes per side. Transfer skillet to oven and roast until an instant-read thermometer inserted into center of roast registers 120°F for medium-rare, 40-50 minutes. Tent with foil; let rest 15 minutes. Thinly slice roast. Arrange on a platter and sprinkle with additional gray sea salt. Serve with Spinach Gunge alongside.
BEEF SIRLOIN TIP ROAST WITH MUSHROOM GRAVY
A great cost alternative to an expensive cut of beef and if cooked properly using a meat thermometer this recipe will give you perfect results! The roast weight specified should give you 8-10 servings --- *important* the roast must be brought down to almost room temperature, this is a critical step that will relax the meat fibers and insure a juicy tender roast, this step should take a few hours so start this well in advance, do *not* season the roast with salt it will draw out moisture from the meat and will create an overly salty gravy --- one or two 8-ounce cans sliced drained mushrooms may be used in place for the fresh but fresh is better
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Allow the roast to come down to almost room temperature before starting which will take a few hours.
- Meanwhile sauté the fresh mushrooms in a skillet until all moisture is released; set aside (if using canned them omit this step).
- Set oven to 350°F.
- Loosely place a piece of heavy-duty foil in a shallow roasting pan (use a large enough piece to wrap the roast in).
- Rub the meat all over with oil, then season with garlic powder and ground black pepper (do not season with salt).
- Place the roast onto the the foil in the. pan.
- Pour 1-1/4 cups water into the bottom of the foil, then sprinkle dry soup mix over the water.
- Insert a meat thermometer into the middle of the roast.
- Wrap the foil around the roast (leaving the thermometer sticking out of the foil for easy reading, then seal the roast up tightly with foil.
- Cook until an meat thermometer reads 130°F for medium-rare.
- IMPORTANT; start checking the temperature of the thermometer at about 1-1/2 hours.
- Remove the roast to a serving platter then cover just loosely with foil.
- Place the pan drippings into a saucepan.
- In a small cup whisk together the cornstarch with 1/4 cup cold water.
- Gradually whisk into the saucepan then bring to a boil whisking for 2 minutes.
- Add in the sautéed mushrooms to the gravy.
- Serve with the sliced roast.
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
TOP SIRLOIN ROAST
This is a wonderful garlic-infused roast that has replaced my traditional pot roast recipe. Be sure to use a good-quality top sirloin roast for the most tenderness and flavor. I love using the traditional potatoes and carrots but also add the red pepper and mushrooms for more nutritional value. Use an amber beer or a medium slightly-darker beer, such as Yuengling® Black and Tan.
Provided by BJT1968
Categories Main Dish Recipes Roast Recipes
Time 1h45m
Yield 8
Number Of Ingredients 16
Steps:
- Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
- Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
- Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
- Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
- Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 40.3 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 6.5 g, Protein 35.1 g, SaturatedFat 3.9 g, Sodium 820.6 mg, Sugar 7 g
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
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
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.
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
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