Beef Loin Sirloin 1 Lb Roast

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Cook a perfect sirloin tip roast with this recipe each and every time. Juicy, full of flavour and cooked to perfection, you can't go wrong with an herb crusted roast like this!

Growing up we had roast beef pretty often. Usually for Sunday dinner whether at home or at my Grandparents house. I loved the smell of a roast beef dinner cooking, and to this day when I smell a roast in the oven, I think back to those days.

As a child though, our roast beef was always well-done, needing loads of gravy for moisture and flavour. There was a time when I just avoided eating beef because I didn't enjoy the texture or flavour.

My mom always liked to eat her steak medium, and it kind of grossed me out. I thought it was under-cooked and "yucky." See my dad likes his steak well-done, so that is how I ate mine too.

In my twenties I had a date take me to the Keg. You should have seen the look of horror on his face as I ordered chicken. Yep. Chicken. At a steakhouse.

I just didn't get the fuss, and didn't want to eat "raw meat" or dry, flavourless meat. So I ordered chicken. It was good chicken, it really was, but I think I pretty much ruined that relationship by not ordering a steak. Ooops.

Cooking a Beef Roast the Right Way

It wasn't until I started watching cooking shows like chopped and masterchef that I realised I should probably at least give a medium cooked steak a try. So, a little bit anxious, I ordered a medium cooked steak the next time I was out at a restaurant.

It was delicious.

Juicy and so full of flavour, I immediately thought back to that chicken I ordered and regretted it completely.

It wasn't long before I realised that I'd been cooking my own roast beef all wrong. I usually cook it in the slow cooker, and yes, it comes out tender and moist but it is also one-note and still over-cooked.

After consultant with a Chef friend, and with a few tweaks of my own, I was able to perfect cooking the perfect roast. It's just too bad that my husband isn't in on the beef train, he still likes his well-done. My kids though? They love theirs medium cooked. That is pretty much a win in my books.

The key, I found, was that in order to consistently cook a perfect roast, you absolutely need to invest in a good meat thermometer.

How to Cook a Perfect Sirloin Tip Roast

The secret to this sirloin tip roast recipe is to go low and slow while also carefully watching the internal temperature of the roast.

Using a meat thermometer is key to roasting a perfect cut of beef.  Do not try to wing it and go by the time given in the recipe. These are included as an approximation. It will change based on size, shape and weight of the roast along with from oven to oven.

If you use a meat thermometer you can expect to eat the best sirloin tip roast you have ever eaten.

This has been a reader favourite recipe since I first published it in 2016, and for good reason! I hope you enjoy it as much as my family does too.

About the Roast Beef Recipe Ingredients

Here's what you'll need to cook the best Beef roast of your life:

Sirloin Tip Roast: I used a Silroin Tip Roast for this recipe because it is a cheap cut that can be hard to cook right. This recipe should also work for any beef roast.

Spices & Seasoning: I use a tons of herbs and seasoning as a crust on my roast, feel free to experiment or just go with plain old salt and pepper. 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.

Oil: I use extra virgin olive oil but vegetable oil works just as well. 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. If you find you have trouble with the crust smoking while searing, use vegetable oil instead.

Best Side Dishes to Serve with Sirloin Tip Roast

How to Make Sirloin Tip Roast

Serves 6-8

Ingredients:

• 1 tsp black pepper
• 2 tsp dried oregano
• 2 tsp dried basil
• 1 tsp ground chile powder
• 1 tsp tumeric
• 1 tsp cumin
• 1 tsbp garlic powder
• 1 tbsp onion powder
• 2 tsp salt
• 1 2-3 lb sirloin tip roast, tied (1.1-1.4 kg)
• 2 Tbsp Extra Virgin Olive Oil, divided

Directions:

1. Place the oven rack in the middle position and preheat the oven to 250°F.
2. Combine all spices and seasonings together in a small bowl.
3. Rub the roast all over with a Tbsp of oil before rubbing in the spice mixture.
4. Heat the remaining Evoo in a large cast iron skillet over medium-high heat.  Add the roast and sear until browned on all sides, about 3 minutes per side.
5. Transfer the roast to a wire rack set inside a roasting pan.
6. Cook for 1 hour and 20 minutes, or until the meat reaches 115°F on a meat thermometer.
7. Turn the oven off, leaving the roast in the oven for another 40 minutes, or until the roast reaches an internal temperature of 130°F for medium-rare or 140° for medium.
8. Remove the roast from the oven to a carving board, and cover loosely with aluminium foil and allow to rest for at least 15 minutes before carving.
9. Slice the meat to desired thickness and serve.

Prep Time: 10 minutes

Cook Time: 2 hours

Inactive Time: 15 minutes

Total Time: 2 hours 25 minutes

Cook a perfect sirloin tip roast with this recipe each and every time. Juicy, full of flavour and cooked to perfection, you can't go wrong with an herb crusted roast like this!

Ingredients

• 1 tsp black pepper
• 2 tsp dried oregano
• 2 tsp dried basil
• 1 tsp ground chile powder
• 1 tsp tumeric
• 1 tsp cumin
• 1 tsbp garlic powder
• 1 tbsp onion powder
• 2 tsp salt
• 1 2-3 lb sirloin tip roast, 1.1-1.4 kg, tied
• 2 Tbsp Extra Virgin Olive Oil, divided

Instructions

1. Place the oven rack in the middle position and preheat the oven to 250°F.
2. Combine all spices and seasonings together in a small bowl.
3. Rub the roast all over with a Tbsp of oil before rubbing in the spice mixture.
4. Heat the remaining Evoo in a large cast iron skillet over medium-high heat. Add the roast and sear until browned on all sides, about 3 minutes per side.
5. Transfer the roast to a wire rack set inside a roasting pan.
6. Cook for 1 hour and 20 minutes, or until the meat reaches 115°F on a meat thermometer.
7. Turn the oven off, leaving the roast in the oven for another 40 minutes, or until the roast reaches an internal temperature of 130°F for medium-rare or 140°F for medium.
8. Remove the roast from the oven to a carving board, and cover loosely with aluminium foil and allow to rest for at least 15 minutes before carving.
9. Slice the meat to desired thickness and serve.

Nutrition Information:

Yield:

18
Amount Per Serving: Calories: 399 Total Fat: 24g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 145mg Sodium: 346mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 42g

Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!

mejoradowinstral2000.blogspot.com

Source: https://www.frugalmomeh.com/sirloin-tip-roast.html

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