Rate this recipe
4.4/5
(5 Votes)
Ingredients
- 10 – 12 LB SIRLOIN ROAST
- TNT RUB
- 4 TBSP GROUND MUSTARD
- 3 TBSP PAPRIKA
- 3 TBSP CHILI POWDER
- 3 TBSP MSG
- 2 TBSP SALT
- 2 TBSP GARLIC POWDER
- 2 TBSP BLACK PEPPER
- 2 TBSP WYLERS CHICKEN GRANULES
- 2 TBSP CELERY SALT
- 1 TBSP ONION POWDER
- 1 TBSP CAYENNE POWDER
- 1 TBSP CHIPOTLE CHILI POWDER
- 1 TBSP GROUND OREGANO
Details
Preparation
Step 1
MIX RUB TOGETHER IN A BOWL, PLACE IN AIR TIGHT CONTAINER TILL NEEDED.
TRIM ROAST OF EXCESSIVE FAT AND CUT INTO 1/4'S
SEASON WITH RUB WITH A MEDIUM COAT
PLACE INTO TUPPERWARE TYPE CONTAINER, COVER AND PLACE IN FRIDGE OVER NIGHT.
REMOVE FROM FRIDGE AND PLACE INTO OVEN RATED DISH.
PREHEAT YOUR OVEN TO 350 F
PLACE SIRLOIN ROAST IN OVEN, COOK TILL AN I.T. OF 150 - 180 F, YOUR CHOICE
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