Perfect Sirloin Tip Roast
A sirloin tip oven roast should be slowly cooked to tenderize the meat, to turn this cut of beef into a masterpiece!
Servings: 8 servings
- 1 4-5 lbs Savannah River Farms Sirloin Tip Roast
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp fresh cracked pepper
- 1 tsp dried rosemary
- 1 onion
Move roast from the refrigerator at least 45-60 minutes before cooking.
Preheat oven to 450°F.
Rub roast with olive oil and seasonings. Slice onions into thick rings (do not separate rings) and place in the bottom of a dark pan.
Place roast on top of onions. (You may not need all of them, you need the onions covered by the roast or they will burn).
Roast at 450°F for 15 minutes. Reduce heat to 300°F and roast until cooked to desired temperature. (135°F for medium-rare, 145°F for medium), about 90 minutes more.
Remove from oven (a few degrees before it's done) at about 142°F and loosely tent with foil. Let rest at least 20 minutes before slicing.
Discard onions and save any drippings for gravy or freeze to add to soups or stews.