Tender SIRLOIN TIP ROAST recipe!
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- čas přidán 2. 11. 2017
- #weekendatthecottage #easydeliciousrecipes #sirlointiproast
For the full recipe: weekendatthecottage.com/sirlo...
Preparing a SIRLOIN TIP ROAST from Ontario’s acclaimed BLACKVIEW FARM has us believing in the superior taste of grass-fed beef.
I ordered a SIRLOIN TIP ROAST and here are my tips on how to best prepare it:
ROOM TEMPERATURE - It’s very important to begin this recipe with a roast that has been brought to room temperature. Take your roast out of the fridge about an hour and a half before you prepare it for roasting. This ensures the roast will cook evenly.
SEASONING - Flavouring the roast by studding it with garlic and a rub of fresh herbs, salt and pepper adds such depth of flavour, every bite is a taste sensation. We used fresh thyme, rosemary and sage, but you can experiment with your favourite herbs to create the taste profile you like best.
ROAST TIME - The best way to achieve your desired doneness is to use a meat thermometer. See our AMAZON LINKS if you don’t have one. As a general rule: rare is 125°F / 52°C, medium rare 130°F / 57°C, medium 145°F / 63°C, well done 160°F / 71°C.
Finally, as delicious as this roast is, there’s also something to be said about serving it with the perfect accompaniments. We suggest our SPICED LIME GINGER CARROTS and our light and fluffy GARLIC MASHED POTATOES. One final suggestion - head HERE to see our 1 minute City Slicker video on how to prepare YORKSHIRE PUDDING.
A final thank you to BLACKVIEW FARM for the superior roast used in the preparation of this post. You can visit them at www.blackviewfarm.com
Perfectly prepared SIRLOIN TIP ROAST - there’s nothing quite like it. Enjoy!
For more great recipes and entertaining ideas, please visit:
weekendatthecottage.com/
You can also find us as follows:
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THANKS FOR WATCHING! - Jak na to + styl
Thank you for this swift and to the point instructions on cooking the sirloin tip roast to perfection! I so very much appreciate your video six years later! All the best to you!
Thanks Pallas Athena! It's always a fave around here. Hope you enjoy!
This roast looks amazing.
I can't wait to see more of your videos.
Yay! Thanks so much for checking us out!
Thank you for getting to the point very quickly yet providing background! Kudos!
Thanks, Steven... hope you enjoy!
These cooking instructions are fantastic. This is the only way I’ll do it now. I also dry brine my roast. Thank you so much.
DOUG! Thanks for this... and for watching... and for writing in! Love the dry brined roast. Would love to hear what you think of our brined turkey??? Thanks!!!
Great video! Not too long and straight to the point. Thank you! I'll be making this for dinner tonight with our grass fed beef from a local farm here in Washington. I'm hungry already
Thanks, Crystal! The beef I've had from your beautiful state is quite stellar - enjoy!!!!!
Exactly what I’m looking for when I search for sirloin recipe amazing guide thank you for making this 🙏🏽
Thanks!
THIS recipe is exactly what I wanted!! Very clear and to the point! THANK YOU.
Thank you, Darrell - appreciate your feedback and kind words! You are going to LOVE this - such a perfect way of preparing this choice cut! Enjoy!
Have you made it? How'd it taste?
I want to send you a message to truly thank you for this recipe. I made this for New Year’s Day dinner for my family, and it was outstanding. A great way to start 2024!! Best Wishes
Scott! This is awesome - thanks for watching, and for trying the recipe! Wishing you health and happiness in 2024!
well done, thanks for not turning it into an overly long episode... just the meat... no fluff... well done indeed (excuse the pun...) '; p
Thanks, SigSix... probably because it was so delish... we wanted to eat it straight away...
Great video, straight to the point. Thank you!
Thank you! I'm going to check out your channel too!
I followed your cooking method for a sirloin tip and it turned out absolutely amazing even with a very "cost effective" piece of meat! Thank you, it will be my go to method from now on.
Thanks, Susan!
Hello sir, I enjoyed watching your quick and simple video.
Many thanks!😊
Thanks, Christine - it's a great way to prepare this favourite main!
Best recipe I found on You Tube....thank you!
Thank YOU for trying it... and writing in! N
Been searching for a good sirloin tip roast recipe with a good presentation and this is it. Very clear and to the point, thank you for sharing your talent.
Thanks, C! It really is fabulous... something we're quite proud of. Hope you can give it a go... with great success!
Me too! Making it now!
Lovely !
Thanks, Delia! Hope you enjoy!!!
Thank you for creating this!
Thanks David... it's super tasty!
Thank you for the recipe, it's very perfect!😀
Thanks, Simona - for sure a favourite! Enjoy!
I'll be making this as part of my Thanksgiving meal. Thank you for the quick and easy recipe! Happy Holidays and God Bless Everyone. :)
Thanks, Nadia... sounds like the perfect meat. Might go well with our SCALLOPED POTATOES... or CHEESY POTATO CASSEROLE... just saying! XO
@@Weekendatthecottage k thank you. :)
No bs love it thank you.
Thank you sir. Looks great!
Thanks Peter - it's all pretty delicious!
Absolutely great video
Thanks, Joe! Hope all is well - hang in there... eat roast!!!
I'm sold on this recipe 😋
Thanks for watching, Anna! It's a favourite recipe here for sure!
It turned out delicious, thanks.
Thanks, OneCup!!! It's always such a solid main course idea - crowd and family approved! Thanks for watching!
I'm in the searing stage and omg it smells so good!
Yay, Jamie! Thanks for watching, and trying our recipe!
Weekend at the Cottage, this Roast looks delicious! Thank you for all the cooking tips especially the one about taking the roast out of the fridge early so it's room temperature before putting it in the oven. Why is that important? P.S. the Yorkshire Pudding looks incredible too!
It's essential so the roast cooks evenly... enjoy!
Awesome
Thanks, friends. Hope you can try the recipe - certainly a solid choice!
Thank you very much, sirloin tip roast was cooked to perfection last night. Much appreciated! Medium rare please!
Yay! Thanks so much for trying the recipe and writing in. Cheers!
Looks delicious. Thank you!
Thanks, Seacoast - appreciate you watching and writing in...
@@Weekendatthecottage
We tried your recipe and it was perfect!! Thank you again.
Yes, just what was looking too.
Thank you, Lady Hawk!
I'm doing this for Christmas Eve dinner today - wish me luck!
Marion! Hurray... you will have great success - please let us know how you fared! Happy Holidays!
It came out really good, medium rare and tender, just like you said it would. I made homemade mashed potatoes, red cabbage and a white wine mushroom gravy with it. It was delicious! Thank you for the recipe!@@Weekendatthecottage
Excellent! LOVE that red cabbage with (something people don't often make or pair with beef - good for you!) All the best in the new year, Marion!
It's the German way to complete a good roast beef. dinner 😀@@Weekendatthecottage
Great Job! I'm new to heavy seasoning of beef roasts and wonder, does the "beefy" taste still come thru?? And is there enough juice for au ju ? THANKS
Hi Deborah - thanks for your comments! The flavour is still quite rich but not too beefy... in fact, it's just a nice subtle blend of everything. We started with a pretty lean sirloin... unlike a prime rib... so there wasn't much jus... still good though!
@@Weekendatthecottage Thanks
Hi there ! We have a smaller roast how long and Hugh or low in the crock pot ?
Hi Elyse! Thanks for writing in - I really want to help... BUT... have never cooked a roast in a crock pot - I don't want to give you advice, and it be wrong!!!
How long would you recommend cooking a 10lb roast?
Hey Double Rod! A good rule of thumb is to allow 20 minutes of cook time per pound. In your case 200 minutes. Ultimately though it'll all be about checking the temperature of the roast - Generally: 125F = rare / 130F = medium rare / 145F = medium and 160F = well done. Hope this helps
As pointed out in the video, a meat thermometer is your best friend.
I like rarer. What temp should I use?
Don't adjust the temp... roast for less time... thanks for watching!
Would cooking 2. 3pound roast be still one and a half hours?
Hey Shirley, thanks for writing in. Yes, same cook time... BUT... just make sure you leave space between them s they cook evenly, also preferably on the same oven rack! Enjoy!
It was sooo good,first on I made, thanks
A very nice video; however; why do people insist on saying "seal in the juices" when it does not? The Maillard reaction creates an excellent flavor and color. Sealing in the juices is a myth. I also like to add the salt portion of my seasoning after the browning section i.e. the first 15 minutes. It is a pain, but reduces any drying out (See Joel Robochon's book)
Hey, Glenn. Thanks for watching.
My roast doesn't have any fat cap at all 😔. Should I still roast it at 425 for 15 minutes to begin with ?
Hi Flo... sorry for the delay, YES!!! Please let us know how it turns out.
@@Weekendatthecottage Thank you for your reply. I made it before yesterday and it was my first time making this type of roast.
Needless to say, that I was nervous 😬.
However, 😀 it was the BEST roast I ever made. My gosh, I was so stunned and proud of myself. It is so easy and so delicious. My sons (2 grown students living at home) along with my hubby ate the whole roast the same night. I didn't have a lot of drippings I guess due to the lack of fat wrapped around the roast, so I made a peppercorn gravy on the side.
I also made Yorkshire pudding, but I suspect something went wrong. Despite looking like Yorkshire pudding, it tasted very doughy/uncooked like flavour and very greasy. Maybe that is the way it's suppose to taste and we simply don't like it 🤔🙄. I don't know.
Lastly, I made glazed carrots and those were sweet and delicious. I tweaked the recipe a little, only to substitute ingredients with those available to me.
All in all, I am so pleased to have discovered your channel.
Thank you for your recipies, advice, dedication, time, and...keep on smiling.
🍁
Where's the mashed potatoes recipe? Thx
Here you go... weekendatthecottage.com/garlic-mashed-potatoes/
To find out how long to cook your chunk of meat:
So if a 3.75 lb roast takes 1.5 hours to cook you’d divide the hours into the pounds- 1.5 /3.75 = .4
So .4 will be the ratio. Multiply the ratio of .4 to your pounds of meat.
Example: I have a 1.75 sirloin tip roast. If I multiply .4 x 1.75 = .7 hrs., which equals 42 minutes (.7 x 60 minutes). I can check the roast at 42 minutes to see if it’s at 130 F.
Where you been all my life?! This is AWESOME!!!! Thanks for this, friend!!!
Good video, but taking a three plus pound roast out of a fridge for an hour and a half will not bring it close to room temperature -- unless your room temp is around 50 degrees F./ 10 degrees C.
How about take the chill off? Thanks for watching Dan!
Thought I was suppose to seer in hot hot fry pan before I put in oven..am I?
Hi Lawrence, thanks for writing in. Nope, Preheat oven to 450°F with the rack in the middle position. Cut small holes into the outside of the roast and insert a slice of garlic in each. Place prepared herbs, salt, pepper and oil into a small bowl and stir together to form a paste. Rub paste evenly over the outside of roast before placing it, fat side up, on a wire rack positioned in a roasting pan. Then, place roast in oven for 15 minutes, then reduce temperature to 325°F and cook to desired doneness using a meat thermometer.
@@Weekendatthecottage ty..in oven now for Easter dinner.
For a large roast, the hot oven is your best bet. Even better if you have a convection roast option.
I know undercooked beef seems to be a trend but I prefer less or no bloody water in my food. 50c isn't even enough to kill some bacteria.
Thanks for your feedback Peter. For sure, the doneness of meat is an individual thing = cook the sirloin for 15 minutes longer... yay!
searing does not seal in the juices, good recipe tho
Thanks for writing in... we really appreciate it!
SEARING DOES NOT SEAL IN JUICES........ Searing caramelizes the sugars in the meat and adds flavor, it has nothing to do with how juicy the meat will be...
Thanks!
I used to fish with a Canadian guy. I have know many. Outside the French areas, Quebec, etc, and the Indians, the white guys always seem gay. Even if they are not. Just a social phenomenon I guess.
OH MY GOODNESS... this comment is priceless!!!! It's loaded with everything - it's a bit xenophobic, homophobic, racist, prejudiced... the whole nine yards! A suggestion... come spend some time fishing in Canada - the whole place is one big social phenomenon!!!! Thanks for writing in - you made our day!!!!
I am not afflicted with any non existent neurotic phobia and you are not qualified to invent or diagnose one. But you are obviously a great cook. Canada was a great country for hundreds of years but the group speak zombie nut wig left wing gobbledygook spewing echo chamber dwellers (like you), and the socialists and media/academia machine have turned it into a JOKE. Of course gay sex works great for guys in Canada because BOTH can watch the Hockey game, AAAAye! You are Cana-dee-an not you are aaaye by golly? 90% of Americans, Male and Female would think this dude is gay after watching this video. I have fished Quebec/Vermont and NY/Canada lakes. Not the areas where you conceded, even in jest, you have a "social phenomenon". Which really means a "diverse" society... AND THAT IS YOUR STRENGTH....Gee, If "diversity" is really a strength, then why don't those Hockey players all wear different jerseys and speak different languages......Because it is NOT a strength to the non brain washed candid mind. Racial diversity is obviously a right thing, but if the majority culture is not allowed to pick which cultural traits to adopt and which not to then it will be broken as Canada is and have no cultural identify other than snowflake left. We love Pizza and Pasta. The mafia not so much. Culture holds back minorities, not racism or phobe this and phobe that. Coining words do not mean the nut left is right. I bet this will make your WEEK! Bottom line: This dude comes off gay to the vast majority of non Canadians. This often happens with Canadian men as heard by the American ear and that IS A MODERN SOCIAL PHENOMENON whether you are amused or not. Kind of like a "fag hag" and other modern social phenomenon. If America tries to jail or penalize people who do NOT drink the blue koolade like Canada has, It will not be implemented without another civil war. By the way, Your recipe is great. I made a smaller one, a 3 pounder so I had to do the math on the 325 cooking time. I wrapped it and refrigerated it right away and then shaved it thin for sandwiches and Au ju dipping. (hey, that is French for "the juice", is it not)? AYE BY GOLLY?
No... it's "au jus"... but only zombie nut wig left wing gobbledygook spewing echo chamber dwellers... living on the free-thinking side of the border know the correct spelling. My goodness, you should hear me say the term... with a French accent... holding my fishing rod... complete with my gay affectations that a vast majority of people seem to get - you HAVE made my week... but I could blow your mind!!!! CHEERS friend!
Cheers and again, the recipe is great. By the way, I did type "au jus", Had French in H.S. and have been a roast beef fan all my life. Then I saw the post from Deborah below and she spelled it "au ju" so I took the s away. Of course the left only pulls out chickenchit like spelling on conservatives because FACTS are something they have ZERO of. And trust me. There is NOTHING about me you will be blowing, including my mind.
He’s gay. My gaydar went off immediately. But that’s ok.
His looked more medium, not medium rare.
Hey Donna - thanks for writing in! Hope yours turns out just right!
I’ll subscribe if you promise to not vote for that JOKE IN October ( that’s beside the point but I heard ( Ontario Canada ) I feel sorry for all Canadians since I’m American now
Back at ya...
That does not look like my sirloin tip roast at all!
Why? What does yours look like? Share...
@@Weekendatthecottage Mine looked like a shoulder roast and I think that the butcher at the store mis-labeled it. HOWEVER I did follow your recipe and it was wonderful! Merci Beaucoup!
Ahhhh... so glad you enjoyed it!
Weekend at the Cottage My Sirloin Tip had No Fat side at all and was shorter. It looked nothing like your either.
Sage on beef is a no no.. pass
Oh, no no? Too bad... it's pretty delish - thanks for watching!
@@Weekendatthecottage I've been cooking for almost 30 years and never seen a single person use sage on beef.. the cook on the beef itself looked great tho. To each their own
Worst ever. Total ignorance.
Oh well, kinda like playing a shitty game of chess... can't win 'em all!
Rosemary, sage & tyme are my last options for flavor!!! Thats like makeing a black licorice flavored steak!!! 🤢🤮🤮🤮
Good to know as a go forward that you don't like them... Thanks for watching!
@@Weekendatthecottage😂
Someone needs a tastebud check.. Wtf lol
You mean the most commonly used herbs for roast are bad? Lol
I dont usually use sage but thyme rosemary absolutely and comes out amazing each time. I hate liquorish and you need to have your buds checked bud
Doesn’t say to cover during cooking
Sorry, Pat! Thanks for writing in!
I prefer well done
Thanks for watching, AM... leave it in a good 10-15 minutes longer.