Have you ever found yourself sitting in front of the TV, watching Netflix, and eating a freshly cooked roast with a side of popovers at midnight? Probably not, but that’s where Shan and I found ourselves this week. Eating a roast and watching The Hunger Games. It just made sense.
Traditional evening dinners are not really a thing for us. We find ourselves eating supper between 3-4pm before Shan heads to work or night classes, or between 10-11pm once she is home. It’s a strange thing. Fortunately, working from home with a flexible schedule, we make it work! Last week, Shan and I made a serious effort to get more protein in our diets. In a flurry of excitement, we bought chicken breast, pork loin, sausages, and more. Looking into our fridge a day later, we realized what we had done… Rather than freeze everything, we powered our way through the protein, and culminated our week of meat with this beautiful Sirloin Tip Roast with a side of Black Pepper & Chive Popovers.
In an effort to put more “dinner dinners” on the blog, I figured a roast would be a great start. This recipe comes from my previous blog, BS’ in the Kitchen, and happens to be the most popular recipe I’ve ever posted! It’s without a doubt, the best way I’ve cooked a sirloin tip roast. I don’t like to claim anything is “THE BEST”, just search Pinterest, apparently every recipe is the best ever…it gets old. In this case, after several reposts, comments, and reviews stating “this is the best recipe I’ve tried!!”, I can proudly say it’s a pretty great way to prepare a roast. The cooking process favours a lower heat, giving the roast an almost sous-vide quality, providing a beautiful, even doneness throughout.
The spice rub is super simple, favouring ingredients you’ll likely have on hand, and the cooking technique is relatively hands off. The best thing you can do when cooking this recipe (and any large piece of meat), is invest in a decent meat thermometer. Just think about it. The beef is going to be at least $15, so investing $20 for a thermometer that takes the guess work out of cooking it, make perfect sense to me!
Toast to the roast!
- 2.5 lb sirloin tip roast
- 1 tsp table salt
- 1 tbsp olive oil
- 1 tsp pepper
- 2 tsp dried oregano
- 2 tsp dried basil
- 1½ tsp crushed red pepper or chili pepper flakes
- 3 larges cloves of garlic (minced)
- The day before roasting, salt your roast with a teaspoon of table salt, evenly rubbing the outside of the roast.
- Once salted, tightly wrap the roast in plastic wrap, and allow to rest in the fridge overnight.
- The next day, take the roast out at least an hour before cooking, allowing it to warm to room temperature. It's very important to have the roast near room temperature, since cooking a cold roast will result in uneven cooking, and likely undercooking.
- Once roast has come to room temperature, unwrap from plastic wrap, and pat dry with paper towel.
- Preheat oven to 250F.
- While oven it preheating, on your stove, get a heavy bottomed pan (cast iron is preferred) on medium-high heat, with about a tablespoon of olive oil.
- Once heated (the olive oil should just be starting to smoke), place the roast in the pan, allowing it to get a golden brown sear on each side (this will take about 3 minutes per side).
- While roast is searing, assemble your spice rub, mixing the minced garlic, oregano, basil, pepper, and crushed red pepper flakes.
- Once the roast is seared on all sides, remove it from the pan, and rub evenly with herbs.
- Insert oven-safe meat thermometer into the roast, place on a baking tray with a rack, and place in the oven.
- Cook the roast for about an 1 hour and 20 minutes (If you're using a larger roast, the timing may need to be increased), or until the roast reaches an internal temperature of 120F for medium-rare, or 130F for medium.
- Once the roast has reached 120-130F (depending on desired doneness), turn off the oven and let the roast rest inside the oven, 30-40 minutes, until the temperature rises to your final temperature (around 130F for medium-rare, or 140F for medium). Do not open the oven door at this time, as you want to keep all the heat inside to let the roast continue cooking.
- Once the roast has reached your desired temperature, remove from the oven and allow to rest about 10-15 minutes before serving.
- I would strongly recommend buying a meat thermometer for this recipe. If you're roasting any piece of meat that is at least $15, it is well worth the small investment to ensure things are properly cooked!