Sirloin Tip Roast Beef

By [e-mail]

From Rita H. Leftovers are yummy for sandwiches.

Ingredients

• Herb paste:
• 2 1/2 - 3 lb Sirloin Tip Roast, make sure it is labeled "choice", select will be too lean
• Herb paste
• Beef broth or red wine (a generous cup or so), optional
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon crushed red pepper or chili pepper flakes
• 1 tablespoon garlic, minced

Preparation

Step 1

Take the roast out one hour before roasting and leave it wrapped. Once it has come to room temperature after that hour, unwrap and pat dry. Preheat oven to 250°. While oven is preheating, film the bottom of an oven proof, heavy pan with olive oil. Heat on medium high until the oil just starts beginning to smoke. Put the roast in the pan and let it sear to a nice brown on all sides. Rub the roast evenly with the herb paste. Put back in pan and pour broth or wine around it. Roast for 1 hour & 30 minutes or until it reaches 130°. Turn off the oven and leave the roast inside and don't open the door. After 30-40 minutes, check the temperature. It should read 140-145° for medium. Remove from oven and let rest 10-15 minutes. Remove ties before slicing into thin slices. Drizzle with accumulated juices. If it is too rare, put slices in a single layer on a cookie sheet and broil until desired doneness. Keep an eye on it. Broiler cooks the meat fast!