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.



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.



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…)



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!!!




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!!!


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!!!


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