Herb Rubbed Sirloin Tip Roast

sirloin-roast4Yesterday I finally opened my new meat slicer. So what am I going to slice?

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.
This roast?
Well it needs some more development.

sirloin-roastHow it was roasted turned out great.
A perfect medium rare. Thank God for digital thermometers.
The rub I used?
Not so good!
I was suspicious when I added the olive oil and took a smell.

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.

sirloin-roast2I have been experimenting with roast times lately. Logic and how we are told to roast something do not always align.

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.

sirloin-roast3Instead of searing or starting at a high temperature I preheated my oven to 200 degrees. Popped the roast in and carefully kept an eye on the inside temp of my oven.

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.


Herb Rubbed Sirloin Tip Roast
Serves 6
Sirloin Tip Roast that is slow roasted to medium rare inside with a crispy crust.
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Prep Time
15 min
Cook Time
2 hr 30 min
Total Time
3 hr
Prep Time
15 min
Cook Time
2 hr 30 min
Total Time
3 hr
414 calories
2 g
151 g
23 g
50 g
7 g
198 g
693 g
0 g
0 g
14 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 414
Calories from Fat 208
% Daily Value *
Total Fat 23g
Saturated Fat 7g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 13g
Cholesterol 151mg
Sodium 693mg
Total Carbohydrates 2g
Dietary Fiber 1g
Sugars 0g
Protein 50g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 (2.5 lb.) sirloin tip roast
  2. 1 1/4 Tbsp smoked paprika
  3. 1 Tbsp My Herbs
  4. 1/2 Tbsp Kosher Salt
  5. 1 tsp. garlic powder
  6. 1/2 tsp. black pepper
  7. 1/2 tsp. onion powder
  8. 1/2 tsp. cayenne pepper
  9. 2 Tbsp olive oil
  1. Mix all of the herbs together, add olive oil and make into a paste.
  2. Rub on all sides of roast and vacuum seal for 24 to 48 hours.
  3. 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).
  1. 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.
A Food Orgasm http://food-o.com/

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