The traditional toppings are a strong horseradish sauce and raw white onion, but a tomato-based barbecue sauce is sometimes used instead. 1 hour. Take a bow. Thankfully I found your recipe! 249. Absolutely fantastic. Thanks much , I’m cooking 2 for Christmas. 1 Traeger beef rub. Thank you!!! I am almost 48 years old and my ex husband did a lot of the cooking through the years. Great recipe! They love theirs medium cooked. Most tri-tips are purchased trimmed from the butcher and weigh 2-3 pounds. I only cooked it for 50 minutes because it wasn’t quite 2 pounds. For a 4 pound roast I cooked for 90 mins till the meat thermometer read 130. If you burnt it off the first time; you might of started a bit too hot. Cook for 1 hour and 20 minutes, or until the meat reaches 115°F on a. It overcooked because I had the aluminium foil covering that was steaming it. After trimming the roast, pat dry with paper towels and cut it into several large chunks. It won’t have the same depth of flavour that searing gives though. My meat thermometer has disappeared, but I followed your instructions and the roast was perfect. What times would I use for a 10# sirloin tip roast? FWIW, I have a 14″ rounded edge non stick that I LOVE, have even done whole turkeys in it, fried chips in it…its no cast iron, but it doesnt weigh a ton either. Do not add water to the pan. Of all the secrets a professional chef can tell you, quality meat is our number one ingredient. Mix all ingredients thoroughly, then add salt and pepper to taste. Nope, you definitely need to season first before you sear. I added an extra tsp of pepper but otherwise followed the recipe exactly. Cooking a large portion of relatively cheap beef made me nervous. I would say it is essential if you want it to cook evenly. If you cook your roast perfectly, you will have a high end restaurant meal and some great left overs! The only thing I did to alter it was cut slits in the roast and put cloves of garlic in it before I rubbed and seared it…OMG!! Perfection roast, but I’m very disappointed, I followed your recipe , but it didn’t cook very well it came out a little too rare, and it was soo tough! The roast was perfectly medium rare. At 230 I took it out of the fridge to warm up & @ 3pm I put it in the oven @ 250° for 1 hr 20 min then turned off the oven for 40 min then pulled it out & tented it for 15 min. I am hoping this will not make a difference. Heat for about two minutes per each surface side--approximately 10 minutes total--or until the entire outside of the roast is lightly browned. Can I just double the spices, and just cook longer until the temperance the 115 degrees? The only thing I would change next time is not add as much salt. The roast came out as juicy and tender as if it were prime rib! I am tying this beef roast tonight ! Your recipe for sirloin tip looks great but I do not like the mess searing makes. UNTIL NOW !!! Sounds more like a frying thermometer to me. It is a leaner hunk of meat with enough fat to make for a juicy hunk of smoked meat. Also, meat is best raised to room temp first anyway. I usually crust my roast and then sear it on and have never had problems with it burning or turning bitter, but you can certainly crust your roast after searing. THANK YOU SO MUCH! But today we’re making Baltimore pit beef, part of the East Coast tradition of pit barbecue. This recipe should also work for any beef roast. Cook the roast until it reaches 100-110°F internal temperature. Your email address will not be published. Season both before and after the sear. I usually buy top sirloin but bought the tip sirloin in error. I’ve never been able to keep it moist so my fingers are crossed for success. If you happen to over cook your roast, a good quality cut will still have all the flavor and better tenderness to save the day. Note: if you are cooking a tenderloin or other long or flat shaped cut, expect to halve the cooking time – around 22 minutes for medium-rare for a 2lb roast. Tri tip is a triangle shaped beef roast that comes from the lower part of the sirloin. Thank you. Your email address will not be published. I also covered the roasting pan during cooking since the recipie didn’t specify. Did you use a meat thermometer or go by the base times in the recipe? 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. As a child though, our roast beef was always well-done, needing loads of gravy for moisture and flavour. I didn’t realize that my oven temp was at 300. If you find you have trouble with the crust smoking while searing, use vegetable oil instead. Followed the directions and used a meat thermometer. I will likely change up the spices some, but that is personal taste. This looks so good – so glad I stumbled upon this recipe, Kim Followed the recipe and got the tastier Sirloin Tip Roast in years. Will use this recipe for other cuts too as the writer above does. Today I followed your recipe and it was awesome and my kids are SO HAPPY! No gravy or even salt needed. I prepared this as my daughter’s birthday meal and it is the first time I’ve had success with a sirloin tip roast! The key to any recipe whether you are cooking or baking is having a properly calibrated oven. This roast was awesome! Using your recipe for the temperature guide I cooked mine at 250 degrees (which in my hot running old oven is closer to the 300 degree mark). Any reheating suggestions? I prefer top sirloin because it has more fat marbling than round and because round can have a livery taste. Cut into large chunks, apply dry rub and refrigerate overnight. It was good chicken, it really was, but I think I pretty much ruined that relationship by not ordering a steak. With so many positive comments I thought this has to work. Thanks to Elizabeth for this tutorial. This resulted in a perfectly cooked, medium-rare roast beef with a savory and a bit spicy herb crust. and then the oven was off. I will on pinterest !!!! We offer a toast to this roast for being so tender. It had a thin layer of fat on one side which I trimmed off. The kids even enjoyed it. If you use a meat thermometer you can expect to eat the best sirloin tip roast you have ever eaten. I wasn’t able to cook it according to the directions, however. Jan 12, 2016 - Slow Smoked Sirloin Tip Roast, tender, juicy and melt in your mouth good. We are meat lovers, too, and you would be surprised at how delicious it is, even cooked all the way through! Will check meat i. Mine still has the fat cap on it. The prices of good quality beef is, yes, getting very expensive, but if you factor in the health aspect of eating less red meat, twice a month is an easy goal! Also known as a Spoon Roast in the States, the Pit Boys use the “double rub” technique and cook it slow and indirect over medium heat to produce a tender and juicy Beef Roast second to none. I added a bit more heat. Place aluminum pan with roast on grill on opposite side from charcoal. How does the tri tip compare to a brisket? We had it for my dad’s 86th Birthday dinner and everyone loved it! The key, I found, was that in order to consistently cook a perfect roast, you absolutely need to invest in a good meat thermometer. I have done roasts in both cast iron and non stick. I also can make lovely soups and stews, I’ve just never really been very good T meat recipes where I’d like it to come out medium rare. My family loves to eat our meals with dinner rolls, and these Coconut Hawaiian Rolls are my absolute favourite smothered in butter. This is AMAZING!!! Thank you! The spice rub in your recipie is good though. Place the cooking grate directly on top of the charcoal chamber and put the meat on the grate. If it’s ceramic, it probably sticks. Turned out excellent and the ease of the recipe was far superior to those long prep continuous watch methods I have used in the past! I feel like a food network rock star!!! So yummy. Thank you for the great tips. It’s practically the only way I ever get a roast to come out right as my oven runs hot. Thank you thank you . Had to be right up there with one of the top five meals I have ever prepared! Woodstock, Ontario. I’ve changed the spices a bit but the gift here is the method. Any ideas how to remedy this ??? This is the best recipe for roasting beef I’ve ever tried! Thanks a bunch for this recipe. Place the sirloin tip roast (or Bradley rack) directly on the smoker grate and close the lid or door. Will definitely make it again!! I seared in my cast iron skillet after having put a little bit of water on the hot surface..Each time I turned the meat, I gave another splash or water. I like to use my cast iron dutch oven. So here’s a version of Baltimore pit beef that’s adapted to the Weber Smokey Mountain Cooker. Place thinly sliced meat on a kaiser roll and top with horseradish sauce and raw white onion. Kitchen twine wrapped several times around? I used a baking sheet lined with foil and placed the roast on a cooling rack that fit inside. And my roasts are usually his and miss depending on the cut. Heat the remaining Evoo in a large cast iron skillet over medium-high heat. Excellent recipe. I prefer what is called “Pittsburgh Rare”….both roasts and my 2” ribeye steaks(custom cut) I have done for years:near burnt on the outside and near bleeding in the middle. Thank-you so much!!! I hope you enjoy it as much as my family does too. These Pan Roasted Brussels Sprouts with Bacon & Pomegranate are cooked in a skillet making it a perfect side for this roast. We ran out of basil and added smoked paprika (a household favourite) as well. I figured I would try your techniques for my last serloin tip roast. Line the water pan with aluminum foil suspended about 1″ above the bottom of pan. I just didn’t get the fuss, and didn’t want to eat “raw meat” or dry, flavourless meat. Leaving it in the oven with no heat on after the initial cook time would not have helped it at all. Saved this recipe and will definitely make this again. Made this recipe and followed it to the letter. Thank you so much for sharing this information, I will use it from now until I can cook no more. I don’t enjoy the taste of blood, so a platter with sliced beef dripping blood isn’t exactly appetizing. Yes, you can skip the sear and just cook until it reaches the indicated temperatures. You can easily put your veggies in at 250f while you cook your roast. It was so delicious! My only question, is why do you tie the roast and is this essential to the recipe? Trying this now! WOW! Made this tonight and it was awesome!! When it goes in the oven are you covering the meat with tin foil or something when it’s cooking? And at the end of this article I’ll show you a trick for slicing pit beef thin without an expensive meat slicer! Here’s the rub I used from America’s Test Kitchen. This was absolutely FANTASTIC! I’ve never had such a perfectly cooked piece of beef. Based on all the comments your recipe is full proof so it’s got to be a win-win. This was so amazing. I want to try this recipe, but do not have anything to tie my roast. I tend to use a crock pot for everything but read your advice and liked the way the picture looked, so glad now. Sear the meat on all sides to get a good crust, using tongs to turn every 2 minutes or so. I am a horrible roast cooker ! Everyone raved about the roast , even days later . And the timing was perfect. We have an internal, oven-connected thermometer that automatically shuts off the oven when it hits the right temp so this was practically a set-it-and-forget-it recipe for us. Have to compliment you on this recipe. https://www.youtube.com/watch?v=C1TVuntUh2Q&t=8m47s. It takes approximately 2 hours to smoke pork sirloin roast. I am not a huge fan of oregano so I opted to season it like a prime rib with toasted coriander in my searing cast iron skillet, and put that directly in the oven. Set the top vent to 100% open and leave it that way throughout the entire cooking process. I think it smells disgusting. I then tied the meat and wrapped in Saran Wrap for awhile. Usually for Sunday dinner whether at home or at my Grandparents house. The spices on this roast were out of this world. 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