Sirloin Tip Roast beef

As promised, here is my recipe for the best Sirloin Roast Beef! Something about a roast on a sunday just feels right- it really is the perfect comfort food!

The Sirloin Tip cut of meat comes from the back of a cow and is located just above the tenderloin. The Sirloin cut is often sliced into steaks but also makes a fantastic roast. It is a tender and lean cut of beef that can be fairly inexpensive- I got this roast on sale @loblawson for just $9.99/lb, $12.76 for the roast and I got ~ 6 portions of quality beef.

Roast beef does not have to be a super labour intensive meal! This recipe takes a little planning ahead but is ready in about 90 minutes (not bad for a full roast!). My secret for this roast beef is marinating it in steak spice marinade and red wine for 24 hours (talk about FLAVOUR)! My other tip is to get a good, crusty sear on all sizes of the roast before popping it into the oven. Searing helps to hold the juices in the meat (I mean come on, nobody likes dry roast beef) and gives a fantastic flavour to the outside of the roast.


Yield: 4-6 servings


Ingredients:

  • 1.5kg Sirloin Tip Roast
  • 3/4 cup (or half of a 375ml bottle) steak spice marinade (I used @preschoice)
  • 1/2 cup dry red wine
  • 1/3 cup dry rub steak spice
  • 3 tbsp olive oil

Directions

  1. Place roast in a large container or bag and add steak spice marinade and red wine. Allow roast to marinate in the fridge, overnight or up to 24 hours.
  2. Line a roasting dish or baking pan with foil and set aside. Preheat oven to 300F.
  3. After the marinating period, drain off excess marinade and pat roast lightly with paper towel to dry slightly. Press dry rub steak spice on all sides of the roast. Heat olive oil in a large pot over medium heat. Add roast and sear each side for 1-2 minutes or until a brown crust forms.
  4. Transfer seared roast to the prepared roasting pan and place in oven. Bake for about an hour, turning half way through cooking (note that baking time will vary slightly depending on your oven and the size/ thickness of the roast). Turn the oven off and do not open the door. Allow the roast to sit in the warm oven for another 20 minutes to finish cooking to an internal temperature of ~130F for medium-rare or 140F for medium.
  5. Remove roast from oven and allow it to rest for another 10- 15 minutes before slicing. Slice to your desired thickness and serve with your favorite sides! There you have it, a no-fuss easy and delicious roast beef!

PRO TIP: I highly recommend using a thermometer to ensure that you do not overcook the roast. Food thermometers are relatively inexpensive (you can find a decent one for ~$10-15) and are well worth the investment when you are purchasing more expensive/quality cuts of meat.

Left: Marinated roast                                                 Right: Seared roast, ready for the oven!

Recipe & Photos By: Brittaney Berendsen RD