Because of the ice/sleet/snow storm here in South Carolina, we decided to cook a small Sirloin Tip Roast I purchased Sunday while visiting West Ridge Farms-Premium Beef. Our thinking was to roast it for lunch to serve on some homemade Kaiser Rolls I had baked, then if we lost power, at least the beef would be cooked! Yes, ice storms can do so much damage, and power outages are the main problem.
A Sirloin Tip Roast is a less tender cut of beef, coming from an area near the sirloin (read more here), but makes a delicious roast if cooked properly. It’s a lean cut of beef making it suitable for roasts, beef kabobs, sliced thin for roast beef sandwiches and more.
Oh my goodness … this beef is AH MAZ ING!!! This is the BEST beef I have ever tasted, seriously. It was juicy, tender, succulent, and everything you’d want in a good beef roast. Raised on pasture, antibiotic and hormone-free, it beats any other beef I’ve ever had for flavor and taste. And there was little to no shrinkage when the beef roasted. Wow! I’m so glad I have more in the freezer to cook another day. Check out my day at the farm here.
1 – 2 or 3 lb. Sirloin Tip Roast
Oil to rub all over beef
Peppercorns, freshly ground
Course ground salt (Himalayan or Sea Salt)
Preheat oven too 500. Spray a small roasting pan with cooking spray. Oil beef all over with oil of your choice. Using a pepper grinder, grind pepper corns all over beef and sprinkle with course-ground salt. Roast in 500 oven for 15 minutes, reduce heat to 325 and continue to roast an additional 30 minutes or until a meat thermometer registers 130-135 for medium-rare. Remove roast from oven, cover with foil and let sit 20 minutes before carving to give the juices a chance to redistribute. Slice thin and serve in sandwiches or with au jus from the pan along with mashed potatoes and a vegetable. So … darn … good!