This Hot & High, then Low & Slow method of roasting produces a delicious and amazingly tender medium rare roast. Serve this classic style roast with au jus and horseradish cream sauce. This is great roast for entertaining a crowd or a make ahead staple for shaved roast buffalo sandwiches. INGREDIENTS: Sirloin Tip or Top Round Roast 3 T Olive Oil Salt & Pepper to Taste 1 T butter 1 cup wine, stock or water PREPARATION: Rinse roast and pat dry. Rub roast with olive oil & season as desired. Let roast rest at room temperature for 2 hours before roasting. Pre-heat oven to 500° Place prepared roast in heavy roasting pan, and place in 500° oven. Close door quickly. Reduce oven temperature to 475° and roast uncovered for 13 minutes. Turn oven off. Leave roast in oven for 2 ½ hours. DO NOT OPEN THE OVEN DOOR ANYTIME DURING ROASTING PROCESS. (And yes, that is important enough for all caps!) Remove roast from oven and place on cutting board. Slice roast, keeping slices close together. Place roasting pan on stove top, over medium high heat. Add 1 tablespoon butter and scrape brown bits from the bottom of the pan. Deglaze with 1 cup wine, stock or water and bring to a simmer, for au jus. Preheat oven to 500° and place sliced roast in oven for 5 minutes to warm. Pass roast with au jus and horseradish sauce. Temperature Guide—Internal Temperatures of Meat: Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 155 degrees.
Grilled Sirloin Tip or Top Round Roast
Serves 8 This recipe has minimal preparation. Marinading roast prior to grilling will aid in tenderness, and is perfect for the great outdoors on a summer night. INSTRUCTIONS: Pierce the sirloin tip or top round roast with a fine-tipped fork. Place in marinade of your choice & let rest 1 hr. at room temperature. Refrigerate up to 48 hours. Remove from marinade, and pat excess marinade off with a paper towel. Let rest at room temperature 2 hours before grilling or roasting. Sear all sides of roast over hot coals or medium high gas flame—about four turns at 5 minutes each. Move roast to medium heat and cover grill. Continue grilling, for 20+ minutes, turning once for medium rare. Internal temperature should read 135°. Remove from oven and place on platter. Cover with foil and allow roast to rest for 5 to 10 minutes. Slice thinly against the grain. Temperature Guide—Internal temperatures of meat: Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 155 degrees.