Garlic Studded Sirloin-tip Roast
From Cosmicmother 8 years ago
- 3 hrs to make
- Serves 6
This is my favorite roasting technique, perfect with a sirloin or tri tip roast. It stays beautifully tender and easy to slice. The garlic roasts into the meat and gives it a nice background flavour that is not pungent. Read more This is great with mashed potatoes and gravy and the leftovers make amazing roast beef sandwiches See less
Ingredients
- 1 3 lb. Sirloin-Tip Roast or other type of premium oven roast shopping list
- 3 large whole cloves of garlic shopping list
- Olive or canola oil Spray shopping list
- 1 1/2 cups of water shopping list
- Spice Rub: shopping list
- 1/2 tsp. onion powder shopping list
- 1/2 tsp. garlic powder shopping list
- 1/2 tsp. dried Thyme shopping list
- 1/4 tsp. paprika shopping list
- 1/4 tsp. mustard powder shopping list
- 1/4 tsp. fresh ground black pepper shopping list
- pinch of cayenne powder shopping list
- 1 tsp. Sea Salt shopping list
- ~OR use any steak spice or rub you like! (I change it up often) shopping list
How to make it
- Pre-heat the oven to 450f degrees. Prepare a small roasting pan, or a smaller pan with a wire rack.
- Mix together the spice rub ingredients in a small bowl.
- Pat the roast dry with a paper towel and rub the spice mixture all over the beef. (Let rest until it's at room temp, about 30 minutes or while the oven preheats, or place in the fridge uncovered--up to several hours with the rub before roasting and then bring to room temp.)
- Place the roast in the roasting pan.
- Remove paper skins from the garlic and cut each clove in half, then cut into slivers.
- Poke holes with a paring knife into the roast, deep enough to fit in the garlic slivers. Continue until all the garlic is used up.
- Spray the outside of the roast with just enough oil spray to cover the surface.
- Bake at 450f degrees for 15-20 minutes, or until the outside is lightly seared. Then turn the heat down to 275f degrees. Add a cup and half of water to the bottom of the pan and cook for 2 hours.
- Check the center of the roast for doneness with a thermometer. 145f for medium-rare, 160f for medium-well. The roast may need an additional 30-45 minutes in the oven, so check on it in 15 minute intervals. (add more water to the pan if needed)
- Once the roast is done remove from oven, cover, and let rest for at least 15 minutes before carving.
- Use the pan and resting juices for your gravy or au jus.
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The Rating
Reviewed by 1 people-
Excellent!!! I followed the recipe as closely as possible. I didn't have cayenne so I left that out. I only used one clove of garlic but it was the size of a shallot, this I micro planed and massaged over the outside of the roast. Roasts and steaks I...more
gaspesiangal
in Ottawa loved it
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