BEEF Sirloin Tip Roast

A few months back I rescued a Sirloin Tip Roast from the crock pot.  Jordan was going to treat it like a humble Chuck Roast.  It would have been good, but not lived up to its full potential.

When cooked properly, a Sirloin Tip Roast is fit for your most honored guests, cherished friends or lucky children.

If you cook this roast until it is medium or well done, it will be chewy and taste like humble roast, not flavorful sirloin.

It is simple to make properly.

All you need:

1) A defrosted Sirloin Tip Roast  – approximately 3 pounds.

2)  Byerly’s Aged Beef Dry Rub – trust me it’s worth the $8.

3)  Bacon Drippings – you could use olive oil or some other fat, but why?  We keep at least 1/2 pint of bacon drippings in the fridge at all times.

4)  A meat thermometer.

Mix a generous tablespoon of the dry rub in several tablespoons of bacon drippings.  My bacon drippings are stiff, coming straight from the jelly jar in the fridge.  Spread the mixture on the roast.  Let set on counter in casserole dish until room temperature – approximately 1 hour.

Preheat oven to 350 – my oven runs hot, so its probably closer to 375.

Cook until meat reaches internal temperature of 140.  This takes about 1 hour, but rely on your thermometer, not the clock.  We happened to roast sweet potatoes from the garden and apples from a neighbor at the same time.   Peel and slice, sprinkle with brown sugar, a bit of butter, cinnamon and walnuts – cook covered.

Remove roast from oven and let cook, perhaps 10 minutes.

Slice thin and against the grain of the meat.

It will look gorgeous on a platter.