The problem wasn’t with the seasoning of the roast, but the seasoning of the OP’s pan. They’re sometimes referred to as “Tiger Sauce” but should not be confused with the sauce sold in supermarkets under the same name, which is a red pepper-based condiment. Of all the secrets a professional chef can tell you, quality meat is our number one ingredient. Tried it for the first time today. I followed your recipe exactly, and got very much the same results- a perfectly cooked medium-rare roast. But all in all happy I have a good technique for cooking med-rare meat consistently through the entire roast! We are meat lovers, too, and you would be surprised at how delicious it is, even cooked all the way through! Now, when I reheat the leftovers, should I just warm up oven and let it do its thing. Hello Her oven is about 50 degrees off so we raised cook temp to 300. I figured I would try your techniques for my last serloin tip roast. The traditional toppings are a strong horseradish sauce and raw white onion, but a tomato-based barbecue sauce is sometimes used instead. I feel like I never really learned how to cook meat properly except in the crock pot. Top Sirloin Roast Beef Many prize this cut of Beef, cut from under the tenderloin, because of its intense beefy flavor. You'll Need The Following Items to Cook This Traeger Pork Roast. It wasn’t long before I realised that I’d been cooking my own roast beef all wrong. One advantage with non stick is if you know your skillet, you know the “sear” stage….OR you can just build up to it with the roast(I like the small side), then just rotate around the skillet, making sure you hit the hot spots. Yay, leftover sandwiches, the best!! So not medium rare! Make sure the knife you use is very sharp so you don’t have to put too much pressure on the meat and lose juices that way. Place the sirloin roast directly onto the grill. Sure it is more than cheap roasts, like inside round, eye round, tri-tip, and shoulder, but you will be happy you spent a little more for a top-sirloin. Usually cook for about 15 people and they all love it. Do you not roast potatoes and carrots with this and make gravy? Followed everything no tweaks. Uncovered roast for baking. I wish I had taken a picture, mine looked almost exactly like yours. Can I put them in together? The only thing I would change next time is not add as much salt. Amazing. Please click the following link to follow Delmarva Backyard. Thank you so much for the advice. It was a teeny bit rare for me, because it was a slightly larger roast, almost 4 lbs so I had to adjust the time a bit…but it really was tasty and so tender. Heat the remaining Evoo in a large cast iron skillet over medium-high heat. Also, meat is best raised to room temp first anyway. In doing so, they most likely will be done at the same time. Spritz with water, apply more rub, and sear over hot … We ran out of basil and added smoked paprika (a household favourite) as well. Thank you!!! Traeger Wood Pellet Grill and Smoker - If you cannot stand cooking your food with a tedious gas or charcoal powdered grill then make the switch over to a Traeger grill today. I turned off the oven at an internal temp of about 119. I was hoping to get it to 140 F medium/rare. For a 3lb 2oz sirloin tip cap removed oven roast I followed recipe for rub, seared on all sides about 2 min very careful burned easily. One word to describe this recipe: EXCELLENT!!!! Season both before and after the sear. (adsbygoogle = window.adsbygoogle || []).push({}); Man has been barbecuing meat over holes in the ground ever since he discovered fire and harnessed it for cooking. Respectfully Rob S. Thank you for the recipe. Make sure to reserve a couple of tablespoons of the rub to sprinkle on the meat later in the cooking process. Then will follow No mess. I like to use my cast iron dutch oven. Thanks for the recipe. The only thing I thought may have been a mistake about this recipe was rubbing the roast with the spice rub and then searing it. The Evoo works well for this recipe because it roasts at a low temp and the searing is pretty quick, it adds a nice depth of flavour to the roast. Barbecue enthusiasts usually select fattier meats for smoking because the fat naturally bastes the meat during the long cooking process, keeping it moist. Happy cooking friends. Tasty seasoning! My only question, is why do you tie the roast and is this essential to the recipe? Adjust the bottom vents as needed to maintain this temperature range throughout the cooking process. I did not use any wood chunks for this cook, relying only on the charcoal for mild smoke flavor. I feel like I might die from hunger because it’s driving me insane. Cast iron is a superior material for not sticking. A Word About Thermometers Be SURE to use a digital probe meat thermometer to monitor the temperature at the center of the meat. Will definitely be using this one again. I have quite a bit left over. Do you cover it while cooking? Highly recommend this. I did sear it and put it in a 250 degree oven. The roast was tender and the same doneness from edge to edge. The second photo shows the roast out of the Cryovac packaging. I will check back in once it’s done and I try it. Woodstock, Ontario. That worked really well. Now, when I reheat the leftovers, should I just warm up oven and let it do its thing. I would say it is essential if you want it to cook evenly. I live out west and usually buy a quarter or half a beef at a time. No. Sucks that I have to scroll through your life story to read it. It won’t have the same depth of flavour that searing gives though. It was easy to prepare. Although we only left the roast in for an additional 10 minutes after turning the oven off. . Take a bow. I like mine very rare. Cook the roast until it reaches 100-110°F internal temperature. 1. Quick and easy roast recipe, loved it! I’m afraid it won’t be as delicious as the fresh one we made ❤️. Do I double the time??? Pour in two cups of apple juice or hard apple cider. But after the allotted time it was still rare to raw in most spots. That is pretty much a win in my books. This looks so good – so glad I stumbled upon this recipe, Kim I think I seared it a bit too much, but the thermometer kept me on track during roasting and the times were right for 3.3 lb roast. Choose a 5-8 pound top sirloin, top round or bottom round beef roast. In real life, you’ll just drizzle the sauce over the meat. Got the sirloin tip roast from a well known local butcher and I am sure that helped. I think we will try 1tsp instead. This roast was awesome! Directions: Slow Smoked Sirloin Tip Roast Give your roast a good dusting with your Big Dick’s “Big Kahuna” rub for a nice Hawaiian twist. So tasty and tender! I usually crust my roast and then sear it on and have never had problems with it burning or turning bitter, but you can certainly crust your roast after searing. Stay tuned…. I added water to the pan I seared in and then threw that water into the roast and veggie pan. And the timing was perfect. Covered or not in oven? Thanks. Hi Elizabeth ~ I’m cooking this right now but I think your temperature of 115 ˚ F can’t be right? Article Summary X. I have NEVER had a top round roast come out that tender and juicy and the spice combo was perfect. The roast usually weighs in at less than three pounds. Tying the roast ensures even cooking, especially since a sirloin tip roast is generally uneven. Rested the smoked roast loosely under a foil tent for 10 minutes before slicing against … Could have left out the 40 million duplicate pictures. Cutting the meat too soon from the oven or grill forces the meat to expel its juices. I thought it was under-cooked and “yucky.” See my dad likes his steak well-done, so that is how I ate mine too. Will use this recipe for other cuts too as the writer above does. Have to compliment you on this recipe. I don’t know what one-note means but it is hard to overcook anything in a crock pot, based on my experience. Thank You so much for checking out the video. I just didn’t get the fuss, and didn’t want to eat “raw meat” or dry, flavourless meat. Perfect to use for leftover sandwiches & casseroles. It was the best piece of beef I’ve ever had. This is the best recipe for roasting beef I’ve ever tried! It is a leaner hunk of meat with enough fat to make for a juicy hunk of smoked meat. Elizabeth, The secret to this recipe is to go low and slow while also carefully watching the internal temperature of the roast. Turned out excellent and the ease of the recipe was far superior to those long prep continuous watch methods I have used in the past! I am cooking a 10 pound roast today for our family Christmas party. Meat was not tender. We were wanting BIG MEAT for our Date Night Dinner 5 ½ pound Sirloin Tip Roast The lean side had some silverskin and miscellaneous fat that I also removed. Leaving it in the oven with no heat on after the initial cook time would not have helped it at all. My family and I love this recipe! For a 4 pound roast I cooked for 90 mins till the meat thermometer read 130. Help, please. I tried it. It turned out perfect. 1 Traeger beef rub. I loved the crust – it’s messy, but worth it! I just made this EXACTLY like the recipe and it was delicious. https://www.youtube.com/watch?v=C1TVuntUh2Q&t=8m47s. Once the meat is out the oven crank it up to 425f and toss the veggies in a little olive oil with salt and pepper and cook on a baking tray with shallow rims. But smoking a juicy, flavorful sirloin tip on your backyard barbecue is possible if you properly season the roast through a process called dry-rub curing. At a steakhouse. As an Amazon Associate I earn from qualifying purchases. The author says a roast is “one-note and over cooked” when made in a crock pot. I feel like a food network rock star!!! My little family of 4 won’t eat the 3.5lb roast we got. Thank you. You sear the meat then pop it in at 250 for 1 hr and 20 minutes ( or until the meat reaches 115° on a meat thermometer) then turn the oven off and allow to cook for another 40 minutes in the residual heat of the oven until it reaches 130°. This worked out well for me. He was a really really good cook! In the South, whole hog was the pit barbecue tradition of choice. Tried this last night. Take it down to fuck all with a Brillo pad, then re-season with some kind of animal fat (I use beef tallow, but lard works just as well). Can I just double the spices, and just cook longer until the temperance the 115 degrees? In the photo above, I spread the horseradish sauce on each half of the roll so you could focus on the gorgeous pit beef! Sounds more like a frying thermometer to me. Tip: Using tongs and a paper towel, apply a coat of olive oil to grill grate prior to cooking to prevent sticking. We just prefer some more heat. Assemble the cooker with the empty, foiled water pan in place. I prefer what is called “Pittsburgh Rare”….both roasts and my 2” ribeye steaks(custom cut) I have done for years:near burnt on the outside and near bleeding in the middle. Using your recipe for the temperature guide I cooked mine at 250 degrees (which in my hot running old oven is closer to the 300 degree mark).