Paleo Sirloin Tip Roast

By mack

Ingredients

• 1 sirloin tip roast (5 to 8 lbs.)
• 1 cup water
• 1/2 cup red wine
• 6 garlic cloves
• 3 bay leaves
• 4 tablespoons au jus mix
• Dijon mustard
• minced onions or onion powder
• granulated garlic powder
• basil
• rosemary (crushed)
• tarragon
• salt
• ground black pepper
• 100 % extra virgin olive oil

Preparation

Step 1

Place roast in the refrigerator a couple of days ahead of time.
2 Set the roast at room temperature for 1 hour prior to cooking.
3 Thoroughly rinse the roast& pat dry with paper towel.
4 Generously salt& pepper the roast on all sides.
5 Cover the bottom of a roasting pan with olive oil& set on medium-high heat about 4 minutes until very hot.
6 Wearing a long sleeve shirt& oven gloves (so that you do not get splashed with hot oil), place roast into hot roasting pan& sear on all sides until nicely browned& about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes.
7 Set a wire rack in another roasting pan,& then set the roast onto the rack.
8 Pour water over the roast, making sure that it covers the bottom of the roasting pan,& then pour the wine over the roast.
9 Cut the 6 cloves of garlic in half lengthwise& with a small knife cut small slits into the top of the roast& insert the garlic clove halves into the roast.
10 Generously brush roast with Dijon mustard.
11 Generously season again with salt& pepper,& then generously sprinkle the rest of the seasonings, including the au jus mix, evenly.
12 Place roast, uncovered, in the middle of the oven that has been pre-heated to 325 degrees for 2 1/2 to 3 1/2 hours or until roast is almost done.
13 If you desire it to be medium-rare, remove from oven when it is rare.
14 If you desire it to be medium, remove from oven when it is medium-rare.
15 After removing from oven, tent with aluminum foil.
16 Allow to stand for 20 to 30 minutes to allow the juices to redistribute themselves evenly throughout the roast,& for the roast to complete its cooking to your desired doneness.
17 Set the roast onto a cutting board& carve immediately& serve.
18 Place all of the juices, including the 1/2 cup rendered from the initial searing process, into a gravy boat to serve as the au jus.