Sirloin Tip Roast

My husband bought 2 packages of sirloin tip roast when they were on sale (about 3lbs. each). The first one he marinated overnight, and I used it to make a stew in the crockpot the next day. The other one sat in the freezer for a few weeks.

Until last night, we had this! OVEN ROASTED SIRLOIN TIP ROAST! YAY!

It was a bit of an experiment like most of my cooking lately… using whatever is available in our fridge and pantry. And I was actually pretty impressed how this one turned out so I would like to share it here. The meat was moist and flavourful! I’m definitely going to make this again… and again… and again.

We had some left-overs for lunch and they were still tender and deliciously awesome even the next day!

So let’s get to it, shall we?

EASY SIRLOIN TIP ROAST

Ingredients:

• Sirloin Tip Roast (mine was exactly 1.29 kg; make sure to let it sit for an hour in room temperature for an even cooking)
• Potatoes
• Carrots
• Scallions/Green Onions (Or a med.-large size onion)
• Salt & pepper
• Old Style mustard (or Dijon mustard)
• Dried oregano, basil, thyme
• 1 sachet of Onion Mix
• Cooking oil (I use EVO oil)

Instructions:

1. Preheat oven for 375 F.

2. Rub a little bit of oil on your room temperature meat and then generously cover it with salt and pepper (TI the oil will help the salt & pepper to stick to the meat making your roast more flavourful!).

3. Using a non-stick frying pan, sear the meat in high temperature for a few minutes until golden brown. Set aside.

4. Cut your vegetables into bite sizes. (If you want your meat medium rare like we do, I suggest you cut the vegetables in smaller chunks as the meat will be done in an hour and you might find your vegetables a bit hard still, more like half cooked. If you prefer your vegetables soft and fully cooked (which my dad thinks is a crime! Lol. I suggest you cut them smaller or preboil them). 

5. Sprinkle a bit of oil at the bottom of your baking dish or roasting pan (I used a glass baking dish), and lay down your vegetables. Sprinkle a tad bit of oil on the vegetables too. Seasoned them with a little bit of salt. (If you don’t have green onions, just use regular onion. I was planning on using onion myself. However, I was being lazy to move the toy kitchen that my husband and I are constructing for our toddler’s 2nd birthday. It was blocking the cupboard where my onions were so I looked for the next best thing within my reach. I was glad to find some green onions in our fridge!)

6. Put your seared meat on top of your vegetables. Rub some mustard on the meat. (I was planning to use Dijon mustard, but we ran out of it so I used Old Style instead). 

5. Generously sprinkle all the dried herbs and onion mix to the meat and rub it to all sides. With fat side facing up, cover your dish with aluminum foil.

6. Roast in the oven for an hour if you want medium-rare. If you want it well-done, leave it longer until the meat is no longer pink when cut or when internal temperature reaches 170F.

7. Wait 10 minutes before carving the meat. Serve warm with salad! So if you end up eating too much meat you won’t feel so guilty!

Enjoy! 😉

Disclaimer: I don’t normally use measuring spoons/cups when I cook. Unless I’m baking of course. Cooking is more of an art. So when I cook, I usually just eyeball things. The key is to taste your food while you cook, and adjust your spices as your taste buds dictate. What maybe sweet for me, may not be the case for you. Hence, the lack of measurements on my recipes. I will leave that up to you. All the necessary ingredients (and tips!) however will be provided.

Happy experimenting cooking!

<3 Zhi