Sirloin Tip Roast

Total Time: 3 hrs 50 mins Preparation Time: 20 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 6
• 1 sirloin tip roast (5 to 8 lbs.)
• 1 cup water
• 1/2 cup red wine
• 6 garlic cloves
• 3 bay leaves
• 4 tablespoons au jus mix
• dijon mustard
• minced onions or onion powder
• granulated garlic powder
• basil
• rosemary (crushed)
• tarragon
• salt
• ground black pepper
• 100% extra virgin olive oil

Recipe

• 1 place roast in the refrigerator a couple of days ahead of time.
• 2 set the roast at room temperature for 1 hour prior to cooking.
• 3 thoroughly rinse the roast& pat dry with paper towel.
• 4 generously salt& pepper the roast on all sides.
• 5 cover the bottom of a roasting pan with olive oil& set on medium-high heat about 4 minutes until very hot.
• 6 wearing a long sleeve shirt& oven gloves (so that you do not get splashed with hot oil), place roast into hot roasting pan& sear on all sides until nicely browned& about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes.
• 7 set a wire rack in another roasting pan,& then set the roast onto the rack.
• 8 pour water over the roast, making sure that it covers the bottom of the roasting pan,& then pour the wine over the roast.
• 9 cut the 6 cloves of garlic in half lengthwise& with a small knife cut small slits into the top of the roast& insert the garlic clove halves into the roast.
• 10 generously brush roast with dijon mustard.
• 11 generously season again with salt& pepper,& then generously sprinkle the rest of the seasonings, including the au jus mix, evenly.
• 12 place roast, uncovered, in the middle of the oven that has been pre-heated to 325 degrees for 2 1/2 to 3 1/2 hours or until roast is almost done.
• 13 if you desire it to be medium-rare, remove from oven when it is rare.
• 14 if you desire it to be medium, remove from oven when it is medium-rare.
• 15 after removing from oven, tent with aluminum foil.
• 16 allow to stand for 20 to 30 minutes to allow the juices to redistribute themselves evenly throughout the roast,& for the roast to complete its cooking to your desired doneness.
• 17 set the roast onto a cutting board& carve immediately& serve.
• 18 place all of the juices, including the 1/2 cup rendered from the initial searing process, into a gravy boat to serve as the au jus.