With our fresh mixed quarter of beef ready to pick up this fall, I wanted to make sure Bill and I used up any remaining cuts from last year’s store. One of those was a 3 1/2 pound sirloin tip roast, a cut that I rarely make. In fact, I had never bought one in the grocery store before switching to local grassfed meat.
My Joy of Cooking book, by Irma S. Rombauer and Marion Rombauer Becker, claims the sirloin tip roast needs a moist heat method for cooking. But I came across several recipes online that did not give directions for covering the meat. So I decided to forego Irma’s and Marion’s suggestion and tried this recipe called Savory Herb Sirloin Tip Roast.
I like recipes that call for a rub, and this rub was similar to the one we use on our grassfed ribeye steaks. The preparation and cooking are simple. It turns out like the traditional roast beef you might see at restaurants, something we don’t often eat since we get lots of chuck roasts, steaks, and ground beef in our mixed quarter.
As I’ve mentioned before, cooking grassfed beef is totally different from factory farmed beef. You have to be cautious with the cooking time because it’s much leaner. It’s best to err on the side of undercooking because beef will cook further as it rests. I only had this 3.5 pound roast in the oven for 90 minutes.
Here’s the recipe:
- 1 sirloin tip roast, about 3 to 4 pounds
- 2 tablespoons olive oil
- 2 medium cloves garlic, finely minced
- 1 teaspoon salt
- 1 to 1 1/2 teaspoons cracked black pepper or about 1/2 teaspoon coarsely ground pepper
- 2 teaspoons paprika
- 1 teaspoon chopped fresh rosemary, or about 1/2 teaspoon crumbled dried leaf rosemary
- 1 tablespoon grated onion
- 1/2 teaspoon dried leaf thyme
Remove roast from any netting and place in a foil-lined roasting pan. (I used a shallow Le Creuset baking dish with a lid because it came in handy both during the prep stage in the fridge and in the resting phase when it came out of the oven.)
Combine remaining ingredients in a small bowl, mixing well.
Rub roast all over and tie with twine to keep it together if necessary. Cover and refrigerate for 1 to 2 hours.
Heat oven to 325°. Uncover the beef and place in the oven. Roast for about 25 minutes per pound, or until the roast is tender and done as desired. (As mentioned above, I did 1 1/2 hours for a 3.5 pound roast that was medium rare in the center and medium in the outer pieces.)
For medium-rare, the roast will register about 140° F. Remove from the oven and cover with foil (or lid). Let stand for 15 minutes before carving. Serves 6 to 8.
This time of year, what goes better with roast beef than roasted root vegetables?