Ok . . . I just can't cook a tender roast. Never have. Don't know how. So a
buddy of mine goes out for Christmas and among other things buys a beautiful
big sirloin tip roast. I've invited him and his wife for dinner Friday nite.
Please can anyone give me some help on how to turn out a nice tender roast
like my Dad used to make. I remember about "searing" the thing and cooking
slow maybe at a low temp? Anyway I don't know what the hell I'm talking
about so any help appreciated. It was so big I cut it into three pieces.
Hope that's ok. It must have been ten -twelve pounds or more.
thanks guys/gals as usual. Look forward to your suggestions.



--
God Bless America

Josh The Bad Bear

On Tue, 27 Dec 2005 17:05:13 -0600, Joshuall wrote:

> Ok . . . I just can't cook a tender roast. Never have. Don't know how. So a
> buddy of mine goes out for Christmas and among other things buys a beautiful
> big sirloin tip roast. I've invited him and his wife for dinner Friday nite.
> Please can anyone give me some help on how to turn out a nice tender roast
> like my Dad used to make. I remember about "searing" the thing and cooking
> slow maybe at a low temp? Anyway I don't know what the hell I'm talking
> about so any help appreciated. It was so big I cut it into three pieces.
> Hope that's ok. It must have been ten -twelve pounds or more.
> thanks guys/gals as usual. Look forward to your suggestions.


Frankly I don't know from up about sirloin tip roast. I don't know if
they need dry heat or if they should be braised. I have a feeling
this is a piece of meat you need to cook a different way though.
http://www.foodsubs.com/MeatBeefLoin.html

It's obvious you want to know how to dry roast so let's assume this is
a tender piece of beef. After seasoning with salt, pepper, thyme and
of course, garlic... put it into a fairly hot oven -- 450 degrees --
and roast for 15 minutes to sear the outside. Turn down the dial to
350 degrees and finish it off at 20 minutes per pound (about 1 1/2
hours total for a 3 1/2-pound roast). Removed it from the oven when a
thermometer inserted in the middle registers 125 degrees. Let it rest
for about 20 minutes to allow the juices to settle and the meat
continue cooking. It will eventually climb to about 140 degrees....
which is pink perfection.

--

Practice safe eating. Always use condiments.

On Tue, 27 Dec 2005 17:05:13 -0600, "Joshuall" >
wrote:

> Ok . . . I just can't cook a tender roast. Never have. Don't know how. So a
> buddy of mine goes out for Christmas and among other things buys a beautiful
> big sirloin tip roast. I've invited him and his wife for dinner Friday nite.
> Please can anyone give me some help on how to turn out a nice tender roast
> like my Dad used to make. I remember about "searing" the thing and cooking
> slow maybe at a low temp? Anyway I don't know what the hell I'm talking
> about so any help appreciated. It was so big I cut it into three pieces.
> Hope that's ok. It must have been ten -twelve pounds or more.
> thanks guys/gals as usual. Look forward to your suggestions.

I've only made them one way. Stab X marks deeply into the roast with
a sharp knife. Shove slivers of garlic into the roast. All over.
Then I've always grilled it. Can't tell you for how long. It's been
awhile.

And 10-12 pounds is perfect for four people if you cook the roast
right. <G>

Carol

"Joshuall" > wrote in message
...
> Ok . . . I just can't cook a tender roast. Never have. Don't know how. So a
> buddy of mine goes out for Christmas and among other things buys a beautiful
> big sirloin tip roast. I've invited him and his wife for dinner Friday nite.
> Please can anyone give me some help on how to turn out a nice tender roast
> like my Dad used to make. I remember about "searing" the thing and cooking
> slow maybe at a low temp? Anyway I don't know what the hell I'm talking about
> so any help appreciated. It was so big I cut it into three pieces. Hope that's
> ok. It must have been ten -twelve pounds or more.
> thanks guys/gals as usual. Look forward to your suggestions.
>
>
>
> --
> God Bless America
>
> Josh The Bad Bear

here you go;


Do what the experts say - USE A MEAT THERMOMETER.

If you overcook it it will trun to shoe leather. Really.

Dimitri


http://www.beefitswhatsfordinner.com...p_00508_00.asp

Herb-Crusted Sirloin Tip Roast with Creamy Horseradish-Chive Sauce

Ingredients:
1beef sirloin (or round) tip center roast (2 to 2-1/2 pounds)
1tablespoon minced fresh parsley
1teaspoon dried thyme leaves, crushed
1teaspoon vegetable oil
1clove garlic, minced
1/2teaspoon cracked black pepper
Salt

Sauce:
1cup dairy sour cream
1/2cup prepared horseradish
2tablespoons milk
1tablespoon snipped fresh chives
1/8teaspoon ground white pepper

Instructions:
1.Heat oven to 325°F. Combine parsley, thyme, oil, garlic and black pepper;
press evenly onto all surfaces of beef roast.
2.Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer
so tip is centered in thickest part of beef. Do not add water or cover. Roast in
325°F oven 1-1/4 to 1-1/2 hours for medium rare doneness.
3.Meanwhile combine sauce ingredients in small bowl; cover and refrigerate.
4.Remove roast when meat thermometer registers 140°F for medium rare. (Do not
overcook.) Transfer roast to carving board; tent loosely with aluminum foil. Let
stand 10 to 15 minutes. (Temperature will continue to rise about 5°F to reach
145°F for medium rare.) Carve roast into thin slices; season with salt, as
desired. Serve with sauce.

Makes 6 servings.

Joshuall wrote:
> Ok . . . I just can't cook a tender roast. Never have. Don't know how. So a
> buddy of mine goes out for Christmas and among other things buys a beautiful
> big sirloin tip roast. I've invited him and his wife for dinner Friday nite.
> Please can anyone give me some help on how to turn out a nice tender roast
> like my Dad used to make. I remember about "searing" the thing and cooking
> slow maybe at a low temp? Anyway I don't know what the hell I'm talking
> about so any help appreciated. It was so big I cut it into three pieces.
> Hope that's ok. It must have been ten -twelve pounds or more.
> thanks guys/gals as usual. Look forward to your suggestions.
>
>
>


I use a warmish cooking temp 400F. I preheat the oven, rub salt and
pepper into the surface of the roast with my hands, insert my digital
thermometer and cook till internal temp is around 137F-139F. Without a
thermometer it is easy to under or overcook a roast. I put the roast on
an elevated rack cause I cook with a convection oven and the meat needs
to be exposed to the moving warm air that will cook it faster and more
evenly. Quick Read Thermometers start at under $10.00 and are well worth
the investment. I like the digital thermometer because it tells me how
fast the roast is cooking and allows me to time veggie cooking so
everything will be ready at the same time I ready to serve.

I let the roast sit "tented" on a platter for 15 minutes to get the
juices more evenly re-distributed and also to allow the temp to
rise/cook more into the low to middle 140s. Plus this allows me time to
make gravy and finish off side dishes. This is medium rare to me, and
the way I like a roast. If you leave the roast in the oven till it is
the suggested 160F it will be shoe leather. With a thermometer you can
get really close to a perfect roast, and with better meat selection and
good herb/spice use even closer to very good tender, juicy roasts.

Proper carving (across the grain) can help make a cheaper cut more
tender. Also flavourful meat marinades can help as well.