Sirloin Tip Roast

The Sirloin Tip roast is your typical pot roast which I think usually gets tossed in the oven with carrots and potatoes and cooked till it’s grey inside and then you make a gravy from the drippings to try and save it. That is the way I remember having it as a kid (sorry mom!).

It is definitely a tougher cut of meat, lean but without all the soft tender goodness of a tenderloin roast.

We saw a couple of them at the butcher on Sunday and it was so nice outside, I just wanted to kick back with a couple beers and do something that would require at least 2-3 beers to cook before it was done. Steaks would cook too fast… I wanted to enjoy the first nice day of the year in the sun… this seemed perfect!!!

I asked Jackie what kind of rub she wanted and was thinking the garlic/Dijon/Worcestershire/Herb rub that I used on a prime rib, but she said that might be too strong for her right now and a safer bet would be simply some Cluck & Squeal Beef Specific. It’s funny how pregnancy can turn you off of things that you normally love… anyway I kept it simple.

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I set up the Large Big Green Egg the same way I would for a steak cook and got the temperature up to about 650F and I proceeded to sear off the roast on the outside the same way I would a steak for about 6-8 minutes.

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After the sear, I took the meat off, put the plate setter onto the Egg and dropped the Temp to about 375-400F and put the roast back on to finish. I also lopped the top off of a head of garlic and drizzled it with olive oil, S&P and wrapped in foil to go with our Garlic Smashed Potatoes (which I did not get a picture of…)

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I don’t know exactly how long it took for the roast to cook, I forgot to set the timer, but I pulled it off when the meat probe hit 135F. I wanted Rare to Medium Rare in the middle. Too many of these roasts are dry and grey!!!

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It turned out very good!!! A little tougher cut, but was packed with a good beefy flavour, was lean and the Beef Specific was great being crusted on the outside as it was.

We only wished afterwards that we had some horseradish!!!

Happy Egging!!!
Brian

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3 thoughts on “Sirloin Tip Roast”

    1. Thanks! I haven’t tried a reverse sear, but I have read about it before. I may have to give it a shot next time! Thanks for the tip!!!

      Brian

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