Now is the season where we’re eating up what’s left in the freezer. I’d thawed out a sirloin tip roast, and had absolutely no idea what to do with it. Thank you, internet! We started with this recipe, and did some slight modifications, due to our collection of spices, and our larger than 3 lb. piece of meat. DH made the spice rub, I dried off the meat and did the temperature watch while it roasted. This stuff will be lovely in sandwiches, since we have a LOT leftover.
I think the next time I do this, I will put the meat on a rack on the sheet pan, so that the outside can get crispier.
Equipment
- sheet pan
- aluminum foil
- paper towels
- bowl
- measuring spoons
- spoon or small spatula
- meat thermometer
Ingredients
- sirloin tip roast (3-5 lb)
- 1 Tbs paprika
- 1 Tbs kosher salt
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/2 tsp onion powder
- 1/2 tsp ground chipotle (ours is from Penzeys)
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 2 Tbs olive oil
Procedure
- Preheat oven to 350 degrees F (175 degrees C). Line sheet pan with aluminum foil.
- Place meat on sheet pan, and dry off with paper towels.
- Combine dry ingredients in a bowl. Add the olive oil, stir it up, and let it sit for 15 minutes, for the spices to blend.
- Rub herb paste on all sides of the meat, then place pan in oven.
- Roast meat until internal temperature reaches 145 degrees F (63 degrees C). Let rest 15 minutes before slicing.
