Foolproof sirloin tip roast beef
Buy a roast labeled “choice” which has more fat running through it for flavor and tenderness. Beef marked “select” will be too lean for this recipe.
Ingredients
2-1/2 to 3 pounds sirloin tip roast, tied
Red wine or beef broth - 1 cup or so
Ingredients herb paste Mix together:
1 teaspoon each: salt and pepper
2 teaspoons each: dried oregano and dried basil
1/2 to 1 teaspoon crushed red pepper flakes
1 generous tablespoon garlic, minced
Bit of olive oil to bring it together
Instructions
Beef broth or red wine (a generous cup)
Take the roast out an hour before roasting and leave it wrapped. After that hour, unwrap and pat dry.
Preheat oven to 250. (No, that’s not a mistake!).
While oven preheats, film bottom of oven proof, heavy pan with olive oil. (I used my Le Creuset enameled cast iron braiser pan). Heat on medium high until oil shimmers. Put roast in pan, sear on all sides to brown.
Smear roast with herb paste. Pour broth or wine around it.
Roast uncovered until it reaches 130 degrees. This takes usually 1 hour and 30 minutes, but check toward the end of roasting time to give you an idea.
Turn off oven and leave roast inside and don’t open door.
After 25-40 minutes, check temperature. It should read about 135 after about 25 minutes for a rarer roast; up to 40 minutes for medium.
Remove from oven, let rest 10-15 minutes. Remove string. Slice thin. Drizzle with juices.
Tip:
Too rare?
Put slices in single layer on pan and broil until desired doneness. Keep an eye on it. Broiler cooks meat fast!