SIRLOIN TIP ROAST

1 Sirloin tip roast (5 to 8 lbs.)
1 cup water
½ cup red wine
6 garlic cloves
3 bay leaves
4 tablespoons au jus mix
Dijon mustard
Minced onions or onion powder    
Granulated garlic powder
Basil
Rosemary (crushed)
Tarragon
Salt
Ground black pepper
100% extra virgin olive oil
 

Preheat oven to 325 degrees.

Generously salt & pepper the roast on all sides. Cover the bottom of a roasting pan with olive oil and set on medium-high heat about 4 minutes. Place roast into hot roasting pan & sear on all sides until nicely browned, which should take a total of about 6 to 8 minutes. Reserve any juices from sear for gravy.

Place roast on rack in roasting pan. Pour water over the roast, making sure that it covers the bottom of the roasting pan and then pour the wine over the roast.

Cut the 6 cloves of garlic in half lengthwise and cut small slits into the top of the roast and insert the garlic halves into the roast. Generously brush roast with Dijon mustard. Generously season again with salt and pepper and then generously sprinkle the rest of the seasonings, including the au jus mix, evenly.

Place roast, uncovered, in the oven until internal temperature reaches 130-135 degrees. After removing from oven, tent with aluminum foil. Allow to stand for 10-15 min. to allow the juices to redistribute themselves evenly throughout the roast.

Place all the juices, including the ½ cup rendered from the initial searing process, into a gravy boat to serve as the au jas.

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