Sirloin Tip Roast

Ingredients

• Beef tri-tip roast

  Bottom sirloin, separable lean only, trimmed to 0" fat, all grades, raw

  1.36kg

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Thyme

  Spices, dried

  ½ tsp, ground or 0.7g

• Onions

  Raw

  ½ large or 75g

• Carrots

  Raw

  2 large or 144g

• Rosemary

  Spices, dried

  ½ tsp or 0.6g

Directions

1. Remove the beef from the fridge 1-2 hours ahead of time to let it approach room temperature for even cooking.
2. Preheat oven to 450F. Set aside a roasting pan with a wire rack. (If you don't have a rack, you can strew thick cut onion and carrots underneath the meat instead.)
3. Pat dry the beef with paper towels to remove excess moisture. Then rub with oil on all sides followed by the salt, pepper and optional herbs. Optional: insert wireless thermometer (see note).
4. Put the beef in the prepared roasting pan with optional carrots and onions. Then roast for 15 minutes at 450F.
5. Reduce heat to 325F and continue cooking for 60-90 minutes more, or about 20 minutes per pound. It's done when the internal temperature reaches 125F as measured with an instant or wireless thermometer.
6. Optional: Halfway through cooking, baste the meat by spooning pan juices on top. (If there aren't many juices, add 1/2 cup of water or broth to the pan.)
7. Remove the roast from the oven. Tent with aluminum foil to keep warm and rest for 15 minutes to let the juices redistribute through the meat.
8. Slice thinly crosswise against the grain to serve. Save the pan juices for gravy or serve au jus.
9. Recipe by: TipBuzz (source: https://tipbuzz.com/sirloin-tip-roast/)

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