Sunday, 29 November 2009

Herb Rubbed Sirloin Roast

My Achilles Heel (or Achilles Hell as I like to call it) has always been beef roasts. I can roast chickens, the odd turkey and amazing pork roasts but good, tender beef roasts have always eluded me. I have tried repeatedly to mimic my Mom and my sister Jennifer's amazing beef roasts ... but mine always turned into quite remarkable imitations of a large hockey pucks. I tried roasting them in the oven and even in the mighty crockpot ... to no avail. UNTIL NOW!

Yup, I did it. I made an awesome beef roast last night! Great flavour and cooked medium-rare just like we like it. It even tasted great tonight for roast beef sandwiches to eat while watching the Grey Cup (well, I'm typing and reading while the Grey Cup is on but you get the picture!).

1 1/4 tbsp paprika

1 tsp salt (or 1 tbsp kosher salt)

1 tsp garlic powder

1/2 tsp ground black pepper

1/2 tsp onion powder

1/2 tsp cayenne pepper

1/2 tsp oregano

1/2 tsp thyme

2 tbsp olive oil

1 (3lb) sirloin tip roast

In a small bowl, mix paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano and thyme. Stir in the olive oil and allow mixture to sit about 15 minutes.

Line a large baking dish with aluminum foil. Place roast on the foil and cover all sides with the spice mixture. Allow roast to sit in the fridge for 1 hour.

Preheat oven to 350F. Roast for 1 hour, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit for 15 minutes before slicing.

Recipe originally from:

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