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.

 

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!

 

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.

 

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!

 

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.

 

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!

 

Once 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, flavorless 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.

 

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!

 

It wasn’t until I started watching cooking shows like chopped and MasterChef that I realized 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 flavor, I immediately thought back to that chicken I ordered and regretted it completely.

 

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!

 

I soon realized 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.

I came across this brilliant recipe for cooking a roast and with a few tweaks, 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 their medium cooked. That is pretty much a win in my books.

In order to consistently cook a perfect roast, you will want to invest in a good meat thermometer.

 

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!

 

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 aluminum foil and allow to rest for at least 15 minutes before carving.
  9. Slice the meat to desired thickness and serve.

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