♡ How To SIRLOIN TIP ROAST

Try easy SIRLOIN TIP ROAST Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

1 sirloin tip roast (5 to 8 lbs.) 1 cup water 1?2 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

DIRECTIONS

Place roast in the refrigerator a couple of days ahead of time. Set the roast at room temperature for 1 hour prior to cooking. Thoroughly rinse the roast& pat dry with paper towel. Generously salt& pepper the roast on all sides. Cover the bottom of a roasting pan with olive oil& set on medium-high heat about 4 minutes until very hot. Wearing a long sleeve shirt& oven gloves (so that you do not get splashed with hot oil), place roast into hot roasting pan& sear on all sides until nicely browned& about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes. Set a wire rack in another roasting pan,& then set the roast onto the rack. Pour water over the roast, making sure that it covers the bottom of the roasting pan,& then pour the wine over the roast. Cut the 6 cloves of garlic in half lengthwise& with a small knife cut small slits into the top of the roast& insert the garlic clove halves into the roast. Generously brush roast with Dijon mustard. Generously season again with salt& pepper,& then generously sprinkle the rest of the seasonings, including the au jus mix, evenly. Place roast, uncovered, in the middle of the oven that has been pre-heated to 325 degrees for 2 1/2 to 3 1/2 hours or until roast is almost done. If you desire it to be medium-rare, remove from oven when it is rare. If you desire it to be medium, remove from oven when it is medium-rare. After removing from oven, tent with aluminum foil. Allow to stand for 20 to 30 minutes to allow the juices to redistribute themselves evenly throughout the roast,& for the roast to complete its cooking to your desired doneness. Set the roast onto a cutting board& carve immediately& serve. Place all of the juices, including the 1/2 cup rendered from the initial searing process, into a gravy boat to serve as the au jus.

by: Alan Leonetti

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