sirloin tip roast ⋘ recipes.genehack.org

Adapted from Marinated Sirloin Tip Roast With Herbs and Red Wine.

Equipment

• food storage bag
• roasting rack
• several 1t, 0.5t, 0.25t measuring spoons
• ramekin
• meat thermometer
• saucepan (optional, if making gravy)
• additional ramekin (optional, if making gravy)
• additional measuring spoons (optional, if making gravy)

Ingredients

Staples

• dry red wine
• salt
• Cajun seasoning
• paprika
• coarsely ground black pepper
• thyme
• dried oregano
• garlic powder
• onion powder
• dried parsley
• EVOO
• cornstarch (optional, if making gravy)

To Buy

• sirloin tip roast, about 3 pounds
• beef broth (optional, if making gravy)

Prep

1. About 2 hours before roasting, add roast and 0.5C red wine to a food storage bag and return to fridge
2. Preheat oven to 350°F
3. Combine in a mixing bowl: 1.5t salt + 1t Cajun seasoning + 0.5t paprika + 0.5t coarsely ground black pepper + 0.5t thyme + 0.25t dried oregano + 0.5t garlic powder + 0.5t onion powder + 1t dried parsley + 1T EVOO
4. Take the roast out of the wine marinade and place it on a rack in baking pan
5. Rub all over with the herb and seasoning mixture

Cook

Roast

1. Roast in preheated oven for 60-90 minutes, or until roast is about 125°F on a meat thermometer for rare (135°F for medium-rare).

Gravy

1. Put 2 tablespoons of pan drippings in a saucepan
2. Place it over medium heat
3. In a cup or small bowl, combine 3T cornstarch with 3T water and mix until smooth
4. Add cornstarch to the drippings and whisk to blend
5. Add 2 cups of low-sodium beef broth
6. Cook, stirring until thickened
7. Taste and adjust seasonings

Notes

• Cooked 26 Jan 2022; took ~1.5 hours at 350°F to get to 125-130°F. Still had some tough bits; next time try 45-60 min at 350°F and then dropping to 300°F until done to see if things end up more tender. Might also be worth an initial sear before going into the roasting pan…