Catherines Sirloin Tip Roast Recipes

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.

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.

Steps:

• Sear the roast on both sides with the butter in a dutch oven.
• Add soy sauce over top.
• Fill pot with water to top of roast.
• Simmer, covered for 5 hours and then refreigerate overnight.
• Slice the roast.
• Place in pan and pur juices over roast with salt and pepper to taste.
• Cover with foil and bake 30 minutes at 350.

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.

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.

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.