Thursday, April 28, 2016

Marinated Sirloin Tip Roast

Yum


Did you know? 
Sirloin Tip Roasts come from the round is a kind term for the rear end of the carcass. Those muscles are well exercised, so round cuts tends to be a bit tougher and leaner than cuts from the loin. Round cuts do well if they're cooked with moist heat, and many of them can also be roasted, as long as they're not overcooked.  A Sirloin Tip Roast makes a delicious roast if cooked properly. It's a lean cut of beef making it suitable for roasts, beef kabobs, sliced thin for roast beef sandwiches and more.


Oh my goodness ...  AH MAZ ING!!! It was juicy, tender, succulent, and everything you'd want in a good beef roast. The best beef is raised on pasture, antibiotic and hormone-free on small local farms where humane husbandry and respect of the animal its whole life is first and foremost. It beats any other beef I've ever had for flavor and taste. And there was little to no shrinkage when cooked, which is even better. This delicious roast is from my friends at Seldom Rest Farm in Kershaw, South Carolina. You can read all about my trip to their farm here.



Recipe
Ingredients
1 - 2 or 3 lb. Sirloin Tip Roast
1/2 cup oil
1/2 cup soy sauce
1/4 cup lemon juice
2-3 tbls. Worcestershire sauce
2-3 tbls. prepared mustard
2 tbls. minced garlic
1/2 tbls. course-ground pepper

Method
Mix all ingredients in a large gallon zip-top bag; add roast, seal bag, and let marinade overnight or at least 2-3 hours in the refrigerator (the longer the better). Remove 1 hour before cooking and let come to room temperature,

Preheat oven too 500.  Spray a small roasting pan with cooking spray, or line it with aluminum foil sprayed with cooking spray (makes clean up a breeze).

Remove roast from marinade and roast in 500 oven for 15 minutes, reduce heat to 325 and continue to roast an additional 30 minutes or until a meat thermometer registers 130-135 for medium-rare. (cooking times vary; check temp of roast after 20 minutes - remember it will cook longer while it's resting).

Remove roast from oven, cover with foil and let sit 15-20 minutes before carving to give the juices a chance to redistribute.  Slice thin and serve in sandwiches or with au jus from the pan along with your choice of side dishes.



Enjoy,
Mary

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