1.5 Lb Beef Sirloin Tip Roast
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03/28/2004
I used a iii lb tri tip roast for the meat. Combined the ingredients and put the roast in a large baggie and put the rub all over it and allow it marinate in the fridge for 4 hours. Cooked it on my grill using the indirect method for nigh 36 minutes. Yous have to let information technology residue for 10 minutes or and so. Simply oh my god!!!! We all just LOVED it. The meat was so juicy and tender so very very tasty!! If I could, I would have given this 10 stars!!! Served it with potato salad and fresh corn on the cob. SCRUMPTIOUS!!
01/23/2007
very tasty! i needed to cook it less fourth dimension, though... i like information technology medium rare. i followed the directions only it kinda got as well well done. my parents used to cook a roast at 200 degrees, ane 60 minutes per pound and information technology came out perfecto. i shall try this rub with their timing next time. I loved that I had all the ingredients to this rub! thanx
02/ten/2006
This is such a adept combination of spices! I use it for more than merely this item recipe, besides: One variation I savor, particularly, is to add a couple tablespoons of flour to the mixture, then I braise the meat before long before putting information technology into the oven to cook; the "blackened" crust that forms on the roast is second only to the amazing gravy that comes from the drippings. My fiance and his blood brother will never be able to swallow at abode anymore considering I've outdone their mom...
10/03/2005
The all-time rub I've ever fabricated. Followed it to a tee but used 1/2 T of tabular array salt instead of 1 T kosher. Used a two lb tri tip roast at 350 for 45 minutes (until 140 degree internal), turned off estrus, let sit down for 15 minutes, remove from oven, embrace with foil, and sit down some other x minutes. Came out perfectly medium rare.
02/08/2006
I love rubbed roasts, and mixing the herbs and spices with olive oil ensures the flavors will stick. The 15 min. rest time allows dried herbs to keen, the oil to blot flavors, and helps brand all very easily spreadable. This roast comes out exactly medium rare, the fashion we like it. An instant-read meat thermometer is essential, specially when roasting for guests.
03/nineteen/2007
All I tin can say is YUM! I used minced fresh garlic instead of the garlic pulverisation and added some celery seed. I roasted it with carrots, celery, onion, cauliflower, asparagas, and red pepper and a splash of port to go along the veggies from drying out. Information technology was wonderful! Thank you for the great recipe!
04/28/2012
Sirloin Tip is a lovely cut of beef, inexpensive, and if prepared properly, tender and flavorful. It's like a cross between lesser sirloin and bottom round, quite similar to rump roast. I've read that it'southward not really sirloin properly speaking, and since information technology's so lean it can exist tough if cooked at high temps. Low, slow and medium rare is best, simply like rump roast. However, I must concur with another reviewer here - NO crock pot please! A slow cooker will brand this into pot roast, and there are much better (and even cheaper) cuts for that, like chuck. Sirloin Tip tin can have a steak-like flavor and texture, and I think few of the states would decline steak in favor of pot roast! I've made this twice, first time equally written, and the consensus is correct - it's more spicy than herby. It's like a spicier version of Linberg & Snider Porterhouse and Roast Seasoning. That'south pretty loftier praise, and it tin be a nice change of pace from that quondam standby. Just just like that mix, it'southward better in moderation. Pasting it on is a flake much, and second time around I omitted the oil from the mixture and instead applied information technology directly to the roast, then dusted with the dry out spices. MUCH better that style, IMHO. Then my standard Sirloin Tip prep - sear in a fry pan, browning all sides; insert an electronic in-oven thermometer into the thickest part and roast at 225F until the center reads 140F. Take information technology out and cover, permit it sit for 15 minutes, slice thinly. Beef heaven!
03/eighteen/2010
For anyone thinking of making this in your tedious cooker... DONT!! Cheap meats are for braising (pot roasting). Adept cuts of meat like a sirloin are all-time with dry roasting- no liquid!
07/eighteen/2008
For my roast cooking impaired self, this was super easy and turned out fantastic. The thing that needs emphasis, if there are others of you lot out in that location like me, is that this needs to be piece paper sparse! We sliced it 1/4 inch thick and it was tough, merely so tried it paper sparse and it was just as tender as prime rib. For those of you that know you are supposed to slice this type of roast thin, pitiful this is for the balance of the people out in that location like me that take no inkling :) I followed the recipe to a tee, just just used one/2 of the salt and half of the cayennne and it was still spicy (non the meat, only the gravy was). Also I put a loving cup of beef broth and a cup of water with a few bay leaves in the bottom of the pan while it roasted for the gravy. SUPER YUMMY!
08/04/2009
excellent!!! I halved the cayenne (for the kiddos) and used some italian seasoning instead of oregano/thyme (burdensome italian seasoning in the palm of my hand before adding, as information technology releases fresher flavor)Nosotros too used veggie oil equally married man detests EVO. I permit a six.5# sirloin roast marinate for near 6 hours in the fridge. Added quartered potatoes, sliced onion and beef broth to pan, put roast on small rack in heart, and foil wrapped the whole thing. and so roasted in 325 oven for 2.5 hrs (didn't let meat get fully to room temp b4 roasting, only sat out 30 mins) OMG information technology was so delicious! It made the best au jus as well! whole family devoured information technology, and it'south rare for everyone to hold on anything! next day we sliced remaining meat thin and warmed upward in au jus and it made the greatest sandwiches! tytyty for a cracking recipe, and tytyty for this allrecipes community for peachy reviews that let originally clueless cooks like me make masterpieces such every bit this!
08/11/2010
This is a keeper. I made a v 1/two lb roast on the Weber BBQ - indirect. Estimating 17 minutes a pound - information technology was wonderful. I let it residuum, covered in foil for about 20 - 30 minutes to let the juices re absorb. Information technology was tasty and tender. Thank you for a nifty recipe. BTW - if you lot are looking for a rare to medium rare roast - take it off at 130 and let rest. You won't be disappointed.
x/07/2007
tin can you say "wash the beefiness OFF please?" once over again i autumn in the few--this was Way too spicy. of course i used high quality paprika that is hot in itself. and i DID launder the beef rub off. 1 hour was also painfully short to cook. sorry--my mouth is burning and i feel a trivial unkind...
12/xxx/2009
First fourth dimension reviewing, but wanted to say the flavours were Succulent. I ended up with a wee fleck more cayenne than intended, and so a small-scale extra boot. Substituted regular salt(1 i/two tsp) since my kosher has gone missing. Baked the 1 hour, turned off and left for 15. Then some other 5ish minutes on the cutting board with foil overtop. The temperature was a perfect medium-rare(our favourite), then obviously one would cook it a bit longer for more than well done. Diners were myself, the hubby, and our 15 yr old daughter. Two of our 4 children are open-minded eaters and she'south ane of them. RAVE REVIEWS! A long silence while they were devouring their plates. If nosotros all had more room in our stomachs, and more meat leftover, we would have eaten more. Only little 'tip' of my ain I would add is to put the meat fat-side upwards, if there is any fat on your roast. The fat melts away from the heat and goes down through the residual of the meat, making it -extra- juicy.
08/06/2010
The spices in this rub are fabulous!! The roast was outstanding, it was juicy, and flavorful and cooked to perfection. We did a 12.5 lb roast and sliced the leftovers thin for sandwiches the next day and it was still tasty and not at all dry.
08/11/2011
I got a 2lb sirloin tip on sale, reduced the spices to ii/iii of each and the table salt to a half. I just use smoked sweet paprika and that gave it an astonishing smokey scent and flavor.I left out the cayenne. I didn't have onion powder so I quartered a medium onion and threw it in a Pyrex dish with the roast and baked uncovered. I am concerned about cooking in/with aluminum. I make all my craven and beef roasts in Pyrex dishes they don't crave greasing or calculation water either, the meat volition requite out information technology's own juices and it never sticks. I reduced the baking estrus 25 degrees as you should with blistering in Pyrex dishes and roasted it 30 minutes per lb because I prefer it medium. My roast came out tender and perfect and released about half a cup of delicious juice/gravy in the pan. Brand sure to let information technology sit down when done as indicated or else most of the inner juices will run out while cutting and your meat will finish up beingness tough. Hubby gave information technology a thumbs up. He had to have a sandwich immediately! Overall nosotros loved the herbs and spices and the roast was a bully success. I also threw in some potatoes and eggplants to roast on the lesser rack :) overnice sides to go with it. It's a keeper.
01/28/2011
Very good. However, it took 1 60 minutes and i/ii just to go information technology to rare and probably another 15 minutes or then to get it to medium.
02/xv/2007
Succulent The only matter I did different is what my Mother always did. Before I rub the meat with the seasonings I rub the entire slice of meat with gravy master or kitchen boquet information technology seals in the juices and makes a really nice gravy and so I put the meat on a rack instead of sitting it directly on the bottom of the pan. I also mixed one package of dry onion soup with a 15 oz. can of beef broth and poured information technology into the lesser of the pan~ I kept an eye on this to make sure it does not dry out.If and then add together a small corporeality of h2o. I will always utilize this recipe it was crawly. Give thanks you
02/09/2008
I can't understand some of the less than shining reviews on this. This rub is awesome and and so easy- I always have the ingredients. I didn't notice it salty at all. The only affair I did was take downwards the cayenne because of the kids- not sure how much I actually did employ. Information technology smelled wonderful while cooking. I took it out at 140 and covered with foil for 15 minutes- sliced information technology sparse was a great medium rare. Turned a inexpensive roast into a gourmet roast. Best role is that information technology wasn't stringy boiled slow cooker meat. Keen with horseradish and a glass of wine. Thanks for sharing this gem...
03/ten/2009
Delicious! I did this in the tiresome cooker...
03/ten/2004
Sirloin tip roasts aren't exactly the most tender cuts of beef only they have a great flavor and this rub is the PERFECT compliment for this blazon of roast. The consistency of the rub is first-class and it doesn't overpower. I e'er cook a sirloin tip to 150 degrees and let information technology sit 15 minutes which gives the meat the perfect pink appearance. You don't want to overcook this beef or it will be EXTREMELY tough to chew. Also be certain to line the baking sheet with foil as per the recipe every bit some of the the drippings tend to really take hold while baking.
03/26/2010
This is an awesome recipe! The rub was sooo practiced. I did similar others and cut the salt down to my taste and glad I did. What's nice is you can cook information technology to your desired wellness. This recipe is a keeper.
04/26/2008
I've made this many times. Men Dear this! Actually, everyone loves this. Leftovers make admittedly killer sandwiches! A few tips I've gleaned from the other reviewers- one. Take the meat out of the fridge a total 60 minutes before you melt it. ii. Don't overcook it. It needs to be pinkish in the middle. 3. After cooking, let information technology sit 10 minutes earlier slicing. That volition help concord juices in the meat. There'll be plenty of juice in the pan, which is so delicious!
xi/x/2008
Did in the crockpot on low for seven hours with some potatoes and carrots. Husband loved it!
01/26/2011
Cracking rub for a roast. I used it on a pork roast and it tasted just a s good! Thanks for sharing!
11/09/2011
Great Flavor! I made this with a 4.75lb rolled roast. Rubbed seasoning all over meat and let it sit for about 1 60 minutes. I and then put information technology in a shallow pan with a rack on the lesser. Per another reviewer, I added a cup of beef broth to help with making gravy after. I cooked this at a 325 oven for 1 hour, and so 30 min at 350 until temp was about 135 and and then took it out and sabbatum it on my counter covered with foil for near 30 min for a PERFECT med rare roast. SOOOOO tender and smashing flavor. My 3 teenage sons and husband finished the whole roast for dinner! They left me 1 slice ...and then nice of them :) I will exist making this for years to come up. Thank you for this recipe! btw- the gravy was Wonderful with the drippings....I saved the broth I was not going to utilize from this to brand gravy, in ice cubes in the freezer for making soup or more gravy in the future.
01/30/2011
Very practiced. It was my kickoff time making a Sirloin Tip ROast and this recipe is a keeper. Side by side time I will cook information technology to 135 degrees. Information technology was a lilliputian too done for my liking.
01/04/2011
I made this last night, I used pork boneless sirloin. It was perfect my husband liked it so much. I just have to change a few ingredients because I did not have everything I substituted the oregano and thyme to herbes de provence, used garlic common salt powder and lessen my table salt. I read in one of the reviews that information technology's a chip salty so instead ane tbsp. I simply used ane tsp. (likewise much common salt is not salubrious anyway) and only 1 tbsp. paprika. Thank you for sharing the recipe.
09/nineteen/2008
Forget pot roast...this is our favorite way to consume roast. We normally cook it on the grill for like shooting fish in a barrel cleanup...plus it cooks faster and comes out perfect on the inside.
11/01/2009
Slap-up roast! I used the recipe as written and it came out as a perfect archetype. Literally the all-time roast I've ever made and I've been cooking for 40 years. I prefer this to a dry rub. And again, if it was too salty, it's because y'all didn't utilise kosher common salt which has approx. half the sodium.
02/22/2004
I have to say the "rub" you suggest to put on the roast is UNREAL, within a few minutes of putting the roast into the oven the whole house smelled wonderful. The roast was so tender and the taste and smell unlike this world thanks for sharing the "rub".
05/07/2008
Sooo expert! I made this exact to the recipe. I as well tossed some mini potatoes and carrots with the seasonings and olive oil and threw them into the pan with the roast. When the roast was done I removed information technology from the pan and put the veggies dorsum in the oven under the broiler for a few minutes to become them crispy. A+ recipe. Will be using over and over again.
12/07/2006
Fantastic. Hubby kept commenting on how perfect it was with every bite! I ate much more in one sitting that I wouldn't take believed before! I was just bummed that we didn't accept whatever horseradish, lol. This is my number 1 roasting recipe from at present on!
03/23/2008
Great flavor. I the recipe exactly for the rub. I didn't take time to melt the roast in the oven so I put it in the crock pot with 1 cup of beefiness broth. After 4 hrs on loftier it was a petty dry out but that was my fault. Next fourth dimension I'll start with 2 hrs on loftier or 4 on low. I made a great gravy with the liquid in the crock pot past adding a little milk and corn starch and humid until thickened.
09/29/2013
I did not like the paprika at all and would not use it over again. Side by side fourth dimension I would use the other spices and leave out the paprika. I too added flour to the rub and information technology did aid to brand a great gravy (which I would take preferred paprika-free). As with all beefiness roasts I cook, I cooked it for 15 minutes at 475 degrees and so cooked information technology the remainder of the time at 250 degrees. Information technology was so tender and cut like a tenderloin.
05/31/2009
I am happier than a pig in mud with this recipe. I followed as stated. I did not fifty-fifty cut the salt, which I debated for personal reasons. I did use Kosher, I can meet if you lot are using table table salt you lot would cut it. I did cut the cayenne to 1/8, just because I did want to overpower the kid. This meat and directions came out then tender and juicey. It sliced perfectly. Always remember meat should be at virtually room temp before putting oven or grilling. Do not put common cold meat direct in oven or grill. Huge divergence. Joel if yous were shut by I would kiss you! Cheers a million!
01/30/2006
OK...so I was looking for a roast recipe that differed from the standard cream of mushroom - onion soup mix stuff and came across this. One word: Fantabulous!!! I used this on a 3lb chuck roast and after marinating it in the rub overnight, threw information technology in the crock pot along with some mushrooms and beef goop and voila - perfection. My beau claimed it was the best roast ever and bated from my dad'due south I would have to agree! Leftovers were even improve. Cheers much for posting the recipe!
12/13/2011
Best roast I have ever fixed! Used ingredients to the letter, thats the only way I feel like you can honestly rate a recipe however, I rubbed the roast then put in fridge for a few hours, then took out and brought to room temp, baked at 350 wrapped tightly in foil when I took it out of the oven was floating in juice!! left wrapped to rest at least 15 minutes will use this recipe once more and once more, too I cut it very thin and yous did not even demand a knife to cutting it upward, wonderfull!!
04/10/2008
YUMMY! Full of flavor, and for my tastes, not too spicy or salty. I rubbed the herbs into the roast and let information technology set for 6 hours. A keeper.
08/10/2008
I used this rub for the starting time time and it worked out perfectly. I didn't accept onion pulverization but it didn't matter. I left the rub (minus onion powder) on the roast overnight in the fridge and the next day, cooked the roast in the oven until the meat thermometer read 140°F. I let information technology sit for a few minutes (virtually 10 minutes) before slicing and serving it. The wonderful herb rub gave a fantastic flavor to the sirloin, and it was cooked just right, medium rare and tender.
03/22/2010
Awesome taste! I fabricated the rub exactly every bit stated. Cooked to an internal temperature of 135 and so let it sit for fifteen minutes until it reached 145. Used the drippings to make gravy, nevertheless it was very salty gravy. The roast did not taste salty at all. Added extra water to the gravy to convalesce the saltiness. Served with Yorkshire Pudding, mashed potatoes and glazed carrots with brussels sprouts. Too adept for words!
04/09/2009
I call back this rub is first-class. I e'er utilize it whenever I brand a Sirloin Tip Roast. I utilize this recipe exactly equally written and it cooks perfectly and tastes delicious. I just love it, and so do my guests.
06/05/2007
This recipe was excellent. The merely advice I would give readers is to make sure they utilize a adept quality paprika. I used a smoked sweet Castilian diverseness. This can make or suspension the dish. Flavor was superb. Attempt to let stand overnight if possible...adds even more of the deliscious season from the rub.
09/24/2007
There was also much cayenne pepper in this for our liking and it made the gravy so spicy that the kids wouldn't eat it. My hubby didn't fifty-fifty cease a full slice. I'thou not sure what I'1000 going to practise with all the leftovers.
04/10/2014
This came out great! It was tender, juicy, and flavorful. I fabricated some alterations, based on other reviews: I was using table salt, so I just used ane tsp. I reduced the cayenne to ane/4 tsp and paprika to 1/ii TBSP. Instead of garlic powder, I used 2 tsp minced garlic. I put the spices, oil, and roast in a plastic ziplock bag and shook well to coat. I let it marinate overnight and brought it to room temp (nearly 1 hr) earlier cooking. I used a shallow roasting pan and put the raost on meridian of a rack. I added 1 tin can beef broth, two bay leaves, and half a sweet onion (sliced) to the lesser of the pan. It took almost 1hr 5 min for my 3lb sirloin to accomplish 135 degrees (in the center). I removed it from the oven, and allow information technology sit (covered) for about 15 min before slicing. The ends came out med well, and the center was a perfect med rare. I will definitely make over again, but adjacent time accept the roast out of the oven at 130 degrees, as I similar my beef rare.
11/21/2010
This was the Best roast nosotros have always had! Thank you so much for sharing. Here is what I did: Seared the roast on all sides while it was still semi-frozen. Placed it in a container with the rub and marinated information technology for about 4 hours. Baked it at 300 until it reached an internal temp of 140. Tented it with foil (and left the thermometer in) for nigh 15 minutes. Honestly, the rub is astonishing and I will use this recipe for the residue of my life now!!
01/xix/2012
The cooking method in this recipe was absolutely fantastic- I will certainly make roasts this style once again every bit the meat was perfectly cooked and very juicy. The spice rub, all the same was out of balance. My family loves things spicy but there was WAY too much paprika and cayenne- these spices completely overpowered the other flavours. Next time, I'll adjust the spice more to our liking (cut the paprika down to a teaspoon and the cayenne by at least one-half, maybe more). That being said- spice mixes practice tend to relate to personal preference. The cooking method was excellent and that's why I've given iv stars. I'll make this once more with tweaks to the spice.
03/21/2004
A great tasting rub. I prepared the rub and rubbed it into the meat, wrapped the meat up in articulate wrap and let information technology sit in the frig for 3 hrs. since I had the time. I cooked my roast (just 1 1/two lbs.) at 450 for 25 min., added a cup of h2o, reduced to 375 and cooked for some other 25 min., basting it until it reached 150 temp. Let it sit while I made the gravy. I served it with Roasted Garlic Cauliflower (on this site) and mashed potatoes.
01/23/2010
I was tired of ho-hum roasts that all gustation the same so I decided to give this a try especially since we like hot, spicy food. Information technology was very good (my husband still talks about how good it tasted!) but like other reviewers, I cut the salt down. Bated from using the sauce for au jus, some other good idea is to employ it equally gravy by draining it into some other pot, adding a beef bouillon cube and some corn starch. :-)
01/05/2006
This recipe makes an excellent roast every bit is, simply it also works very well when prepared as directed but slow cooked in a crock pot. The left-overs from this (if there are whatsoever) can be slow-cooked once again to brand pulled beef barbacue, and the herb crust cooks into the sauce to requite a nice kick!!
02/27/2011
Divine. I cooked the roast in the wearisome cooker on high for about 5 hours, which may have been overkill, but it was fall-autonomously succulent!
11/17/2009
I had a small cut two.25 lbs. only cooked for 45 mins. Should have stayed in a fleck longer. My roast was great! This rub is AMAZING!
05/24/2011
This is a decent base of operations rub to springboard off of. I replaced the cayenne with dry mustard powder and omitted the thyme. I've read some reviews about how moist and tender the roast was. I don't attribute that to the rub, since there isn't anything in it that tenderizes at all. It just provides some flavour, which I didn't discover to be too salty at all.
02/12/2013
Tasty but I used less common salt because I didn't have Kosher table salt. I used ane teaspoon of table salt and it was nevertheless a bit too salty.
11/09/2010
Awesome! Followed instructions to a T (doubled the rub, as I had a 5 lb roast). Turned out perfect. Call up this could hands replace the prime number rib roast at Christmas!!
ten/25/2010
This was the best roast beef I've ever made. The rub was great but of course doesn't flavor through the meat.....every bit expected. But the cooking instrucions for the roast fabricated information technology absolutely perfect. I remember this rub would give a lot more flavour to chicken.
x/16/2004
WOW!!! I've finally found a recipe worth reviewing. I had to make 2 copies of this just to send home with my guests. Only modify I made was cut the cayenne in half (were light weights here). I rubbed the roast and let it sit overnight in the fridge in a zipper pocketbook, then threw it in the crockpot on high for 5 hours. PERFECTION!!!!
03/23/2005
I gave this recipe 4 stars 'cause I loved it. But I had to tweak it a bit. One hour was not enough time for roast to cook..... make sure you employ a meat thermometer! Cook for ane 1/2 to 2 hours. I also cut back on the blackness pepper and the cayene pepper, information technology made the gravy too spicy! and I love neat gravy. For tougher cuts of meat I volition utilize this rub and and so sear the roast, wrap it in tinfoil to cook and it turns out Nifty!!
02/03/2009
This produces outstanding flavor. But for real out-of-this world Roast Beefiness, follow these instructions: If you lot have time, marinate the roast 8+ hours. Place tri tip roast on shallow rack in roasting pan. Roast at 375 for 30 minutes, lower oestrus to 250 and continue to roast until internal thermometer reaches desired doneness (160 for medium, my personal favorite). Mouth watering!
07/04/2009
This is wounderful! I dear the seasonings, and it made a very tasty gravy. Thanks!
03/31/2008
I trimmed it before I seasoned it. My husband said it was delicious and confided, "Much improve than my mom used to make!" But, I did make information technology in the slow cooker. With two little ones, it was super easy and my kids LOVEd it. Fifty-fifty with a little bit of a spicy kicking. I had it on a low setting and permit it sit all solar day long. It was just perfect, juicy, and brutal autonomously. Will surely make once more!
x/xx/2009
I couldn't call back what cut of meat I bought and was afraid that it was a pot roast so I used this rub on it hoping information technology would requite it enough season and tenderness to make information technology worth eating.I made the rub exactly as directed and used the full corporeality of kosher salt and didn't think information technology was too salty at all! I permit the rub sit virtually 15-20 minutes and then rubbed it on the meat (which was at room temp). I baked information technology at 350 and afterwards virtually 30 minutes I checked the temp and it was at 150. I turned the oven off and allow information technology sit within for about v more minutes before removing it completely from the oven. It made quite a chip of juice, which leads me to believe that information technology was a sirloin. I let the meat rest for about 10 minutes before cutting it and and so poured all the drippings over the cut meat. We didn't have potatoes with our repast and then we merely used the drippings as they were as a dip for the meat and it was wonderful! Only the correct amount of season and spice. This is the 2nd or third time I take used this recipe and every time the flavor is fantastic! Thank you for sharing.
x/05/2008
I used a lesser roast, and information technology worked beautifully cooked very slowly (250 degrees) to an internal temperature of 140 degrees. This more often than not tough cutting of beefiness turned out marvelously tender and delightfully seasoned.
08/08/2007
We LOVE this recipe. I ususally permit the meat marinate in the rub for a few hours prior to cooking. I have also tried this with center of round roast and it works dandy!
03/28/2011
didn't intendance for this recipe. Won't exist making it again.... at to the lowest degree won't be baking it in the house. Might be better grilled after it has fourth dimension to marinate!
x/08/2012
Great seasoning! I would similar to add a petty bit of chocolate-brown sugar, just to sweeten it a scrap, and I used fresh chopped garlic instead of one thousand. powder, amazing. I added vegetables to the mix and the flavor of the veggies. I could eat them all mean solar day if I had the chance. I permit the meat stand at room temp while marinating before cooking it. It turned out perfect. Cracking recipe.
ten/05/2008
Very good. Less salt. Actually the Paprika is a expert salt substitue......the rub ingredients resemble a famous "BAM" recipe. and good at that..
03/xi/2008
Fantabulous!! The just matter I did different was cut the salt in half & add water to the lesser of the pan one-half way through cooking. My gravy was so yummy! This is a keeper! Thanks!
04/03/2004
Very yummy and easy to make. Lining the pan was a very good idea. I just made 1 alter: I don't like really peppery stuff, so I omitted the cayenne pepper and increased the garlic and onion powerder in its identify. Also, information technology took nearly i.5 hours to get the run into to medium-well.
03/16/2011
This had really good flavor! A little on the salty side and I did 1/2 tablespoon of sea salt. My roast was a little bigger than 3 lbs so I let it get a little longer than one hour and information technology was still very rare. I also added some Rosemary to the rub. Very delicious! Side by side time less salt and melt a hair longer. Thanks for sharing:)
02/10/2011
I fabricated this a few weeks ago and am going to brand it once again tonight. This is an awesome recipe! I had gotten a sirloin tip roast for simply over 2.00 on sale i day and looked for a recipe to utilize with information technology. This 1 was loved past all in my family. I didn't fifty-fifty heed paying full price for another roast! One affair that I did do was to cut the gristle (argent skin) out of the middle before seasoning it.
05/eighteen/2011
This was a very expert recipe! I had back luck final fourth dimension I made a tip sirloin, so I was looking for something with lots of season. This did the trick! I don't similar spicy foods, and this was perfect! After reading Joel'south response about the salt, I did cut the kosher salt in half to merely 1/2 tablespoon and it was not too salty. I also didn't have any cayenne pepper, so I skipped information technology. I had a 2lb roast, and so I merely cooked it for forty minutes, and then turned the oven off and permit it sit in the oven for another fifteen minutes. It was perfect! Very flavorful and cooked perfectly! Thanks - I will definitely make this again! I most forgot to mention that while it was cooking, my kitchen smelled like a restaurant! I kept sniffing the oven because information technology smelled SOOO proficient!
12/30/2012
Wow! Very easy and great flavour. Highly recommend! Allow the roast come to room temperature, coated it then put it in the refrigerator for several hours. Finally found something that will give the meat a great flavour and not just the chaff! I piled the potatoes, carrots and celery effectually the edges and let them bake besides and made extra for stew with leftovers.
02/03/2011
This was astonishing - the spices were perfect, and the pan juices were dandy. I'll definitely make this again. It's company worthy.
07/26/2009
Sounded and then wonderful including the reviews, but the flavors only are not for u.s..
11/19/2006
I merely made this recipe, and information technology was outstanding! The "estrus" from the spices was more understated than hot; gave it sort of a smoky season, which was delicious. I had plenty juice in the pan to brand gravy; I whisked a couple tablespoons of flour with a footling water, and so whisked it into the pan juices; brought to a boil and then simmered for a few minutes. My husband raved about the flavour. Truly a keeper!
05/25/2010
I Liked the rub very much. I retrieve the roast needs to exist cooked at a lower temp. Next time I will cook at 275 for a longer period of time.
03/23/2008
This was succulent! I used about ane/3 the amount of salt in the recipe, and cooked the meat to an internal temperature of 145 degrees for medium rare. I too didn't have garlic and onion powders on hand, so used finely minced onions and garlic in the rub. Anybody loved it! Thanks for a great recipe!
02/08/2008
This was 1 of the best roasts that I have had thus far. Nosotros did cut down the salt, as nosotros are not that fond of it, but the roast turned out overnice, juicy and very flavorful. Thank you for a wonderful recipe. *Update* We have now made this recipe a few times. One change that we accept made is to apply a sweet paprika and replace chipotle chili powder for the cayenne. Information technology gives it a nice smokey flavor. Yum!
03/24/2010
VERY skilful. Even the iii-year-former ate it without complaint. It also made very yummy cold sandwiches when the leftovers were sliced thinly. Will definitely brand this again!
02/03/2007
Very succulent recip!. I cooked a 4 lb. roast, and it took close to 2 hours to hitting 142 degrees. I wish I took it out sooner, it was a little likewise well for our tastes, but the flavor was still there and nosotros really enjoyed it. Side by side fourth dimension I will accept information technology out at 135 as user ~TNT~ suggested. This will give me a perfect medium to medium rare roast. Thank you for sharing!!
01/01/2013
This is fabulous. I didn't find it also spicy or salty. (But, I used to live in Southward Louisiana.) The flavor was great. I am going to invest in an electrical knife to make it easier to cut very sparse slices every bit suggested. The flavor was great. Served with roasted Yukon and sweetness potatoes and steamed broccoli and cauliflower. Yum. my roast was only a petty over 2# so I cooked for simply 45 @ 325 and then permit it sit for 15 min.
xi/24/2004
Succulent... I will definately be making this recipe again. Husband liked information technology also. Had tons of flavor and tasted like I spent all solar day marinating this. Thanks for the post.
06/21/2011
I am not a ruby-red meat fan but even I accept to acknowledge that this was actually proficient. Make certain to accept note of the kosher salt - if using table salt cut in one-half!
07/nineteen/2004
Delicious! I couldn't get a sirloin tip, so I used on boneless chuck roast. Worked out just fine.
ten/25/2009
Thank you Joel, this was so easy and delish! I did cut way back on the salt and let the meat sit on the counter for an 60 minutes with the rub on information technology. I threw a few slices of bacon across the superlative too. The drippings in the pan made the Best gravy, adding nothing just flour and water and fresh ground pepper...the colour was beautiful on top of our mashed potatoes. Hubby and daughter thoroughly enjoyed.
12/19/2009
The herb rub imparted a very pleasant gustatory modality to my eye roast and did a good job of flavorizing the meat furthest from the surface.
03/21/2012
This is a great recipe. I modified it slightly (cut the oregano and thyme in one-half considering I'm not a big fan and skipped the oil all together). Placed the roast coated with the rub in a ziploc pocketbook in the fridge for about 6 hours. I too cooked my roast on the BBQ. I placed a drip pan with one/2 inch of h2o nether the middle grill of a three-burner charcoal-broil. Heated my BBQ to approx. 400°F (200°C) with hat closed. Turned off the middle burner under the drip pan than placed the roast on the grill over the unlit burner and roasted at medium-high rut with chapeau closed. For medium-rare, cook 20-25 minutes per pound. And so wrap your roast in foil and let it stand ten-15 minutes. Succulent!
11/23/2010
This was admittedly WONDERFUL! I had a four lb. sirloin tip roast then I cooked information technology in a roasting pan for thirty min. longer and it came out perfect. My husband and son couldn't stop eating it and even my picky girl had 3 helpings! There wasn't much left over. I added a picayune beefiness broth to the roasting pan and fabricated a very flavorful gravy. This is going to exist a regular choice for our Lord's day dinner rotation.
08/23/2005
This is the offset fourth dimension I have felt then strongly about a recipe that I HAD to review it! I can't fifty-fifty tell you how great this came out. I followed this recipe almost exactly (I halved the amount of cayenne because I am a lightweight). My husband couldn't stop talking about how great this marinade was and he wanted to "make sure you tin can replicate this." The cooking time was very accurate for a 3 lb roast as well - I used a buffalo sirloin tip roast and subsequently 1 hour it was PERFECTLY medium rare (about 130 deg. when I took information technology out to balance). All in all, FANTASTIC. Thank you, Joel!
10/14/2013
LOVED THIS! My husband bought a hind quarter of a cow and now nosotros have all sorts of cuts of meat that I don't usually buy. Allrecipes to the rescue! And this recipe was fantastic! After reading the other reviews, I but made two small changes (and another change by accident). I reduced the salt to 2/3 Tbsp (or two Tsps), and I put the roast in a ziplock after blanket information technology with the rub and let information technology "marinate" for a couple of hours. The accidental modify I fabricated was that I grabbed my smoked paprika out of my spice drawer instead of the regular so I decided to do half and half. I had my parents over and my whole family raved over the results. Will definitely make this again!
02/17/2013
I only made this for dinner and information technology was AWESOME!!!!! When I read the reviews, I did read the few that said it was too salty or too spicy and I am one that does non like a lot of salt nor do I like things "hot" spicy. I followed the recipe to the letter and information technology was neither too salty or spicy. When the flavors of all the spices come up together it is only magnificent!!! For those who do non like "hot" spicy I would suggest simply cut back on the Cayenne or simply omit it all together. My husband just LOVED this recipe! He said the gustation was excellent! I will utilise this rub on other meats for certain!!!
03/10/2014
I have never been a fan of roasts. My husband picked upwards an Angus Sirloin Tip Roast and I thought, Honey Lord, what am I going to practice with this. I found your recipe and am hooked. I have made it at to the lowest degree once a week. I clean out Sam'southward club of their SIrloin Tip Roasts everytime I am there. I use your version for pork and made a modified version for Chicken by adding two tsp of poultry seasoning to the mix. Fabulous! Thanks for sharing!
05/01/2007
I really liked this recipe.Simply the bake time was longer than what the recipe called for. I finally took my roast out nigh 20 minutes longer than the recipe indicated,and it was yet quite rare for my husbands' liking. I would always go this cutting of meat on sale at the shop and never know quite what to exercise with it,other than just bake it...finally I tin can brand something good with those "auction roasts" :)
01/05/2010
Wonderful! My husband made ME dinner terminal dark and chose this recipe. He has never done more a "spaghetti dinner" with jar sauce, but this came out perfect. The flavor was great - even my kids loved it. YUM. It's a keeper.
06/12/2006
I consider myself a pretty skillful cook, but have never been able to master roasts of whatever kind. No matter what cut of meat or how I cooked them, they were always tough. I made this for visitor tonight and all we could say was WOW! Could hardly quit eating information technology. This volition now and forever be my only roast recipe. One matter, though, I'll use a little less salt next time. Just a personal preference. Thanks, Joel, for submitting this recipe!
02/26/2011
I put the rub on several hours ahead and let it sit while the meat continued to thaw. Information technology was Fantabulous!!!!!!!!! Tasty and Juicy Maybe next time I'll add flour to the rub and brand gravy.
06/30/2009
Best roast always... did mine in smoker!
10/28/2009
Keen RECIPE!! I made this with complimentary range grass fed beef and it was even ameliorate. A couple things though, similar the other reviews said, it was quite salty and "Joel" did say to split it in half if you don't like all the common salt. That makes sense. And the amount of cayenne in it makes it just a trivial spicy so if you're cooking for a family that doesn't like spicy nutrient or you don't, just omit it.
07/06/2011
This rub is very yummy. Will definitely use again.
Source: https://www.allrecipes.com/recipe/54839/herb-rubbed-sirloin-tip-roast/
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