Herb Rubbed Sirloin Tip Roast
I had a nice sirloin tip so I decided to try and roast it for sandwich meat. In my opinion sirloin is tough but if you slice it thin for sandwich meat it is quite good.
Today was an R & D day so everything I cooked was new and an experiment.
The green beans turned out great a definite keeper.
Well it needs some more development.
The finished roast taste was not awful and will work just fine since the rub was only on the crust. Too salty but easily corrected.
The recipe below is corrected and I already know it will work just fine next time around. Trying to get flavor into a huge chunk of meat is almost impossible. What I did here was place the rub paste on the outside of the roast and pop it into a bag and vacuum sealed it with my food saver. I left it in the frig. for about a day and a half.
Slow roasting your meat will eventually make it more tender. There are enzyme reasons that fly over my head at mach.
All I know is that our Christmas turkey that has been slow roasted can not be beat for flavor and juiciness. This method was used by my Grandmother and was always worth the time when I adopted it years back.
So here is what I did this time and low and behold it worked great.
My objective was to have the roast medium rare through without having an over cooked edge on the whole outside.
I always have a thermometer in the oven because I do not trust the digital readings of my oven and can adjust if necessary.
When I had a digital read of 120 degrees inside my meat I took it out and raised the temp of my oven to 450 and finished baking to crisp the outside. And getting a final inside read of around 130 degrees. It worked just as I had hoped.
- 1 (2.5 lb.) sirloin tip roast
- 1 1/4 Tbsp smoked paprika
- 1 Tbsp My Herbs
- 1/2 Tbsp Kosher Salt
- 1 tsp. garlic powder
- 1/2 tsp. black pepper
- 1/2 tsp. onion powder
- 1/2 tsp. cayenne pepper
- 2 Tbsp olive oil
- Mix all of the herbs together, add olive oil and make into a paste.
- Rub on all sides of roast and vacuum seal for 24 to 48 hours.
- To Bake: Preheat oven to 200 degrees. Place roast in a pan and roast for about 2 1/2 hours. Check with a digital thermometer for an internal temperature of 120 to 125. Take out of oven and let rest covered in foil. Heat oven to 450 and add roast back for 15 minutes. The roast should then register 130 to 135 degrees internally (medium rare).
- Sirloin tip is what I consider a tough piece of meat but sliced thin for sandwiches or grilled Panini it works ... this is how I do it.