Catherine's Sirloin Tip Roast |
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Prep Time: 5 Minutes Cook Time: 100 Minutes |
Ready In: 105 Minutes Servings: 6 |
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This was my mother's signature recipe. Slice lengthwise, very thinly. Also delicious chilled, with spicy mustard on tiny party rolls. Ingredients:
3 pounds beef sirloin tip roast |
4 cloves garlic, peeled and halved |
1 teaspoon coarsely ground black pepper |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Secure roast with cooking twine.
2. Make 8 (1/2 inch) slits around the roast, and insert 1/2 garlic clove into each slit. Sprinkle with fresh ground pepper. Place on a rack in roasting pan.
3. Roast in preheated oven for 20 minutes. Reduce heat to 325 degrees F, and insert meat thermometer into roast. Continue cooking about 1 hour, or to desired doneness; remove from oven. Loosely cover with foil, and let roast stand 15 minutes before slicing.
4. To serve, slice thinly against the grain, and use pan drippings for gravy.
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