Wanted to let you know that I’m the person that my daughter-in-law, Melissa was talking about in her messages with you this past week!
I took the Sirloin Tip Roast with us when we visited them for Christmas and that’s what we had for our Christmas dinner. I used a ‘hybrid’ of a couple of the recipes that you sent me. Seared the roast in olive oil, seasoned it with Wyoming Steak Rub from Wild West Spices in Cody, WY , then added a beer & a cup or 2 of apple cider, carrots, potatoes & onions to the roasting pan, put the lid on and let it go in the oven for about 3 hours @ 300 degrees. We were a bit handicapped because we were using the oven in a rental condo that was a bit ‘iffy’ on temperature control, and we did not have a meat thermometer, so it was cooked through but even still it turned out very moist and tender.
YUM! So tender and moist and delicious!
Thanks for the inspiration! Kathy