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Catherine's Sirloin Tip Roast

Catherine's Sirloin Tip Roast

  • Prep

    5 m
  • Cook

    1 h 40 m
  • Ready In

    1 h 45 m
Kate

Kate

This was my mother's signature recipe. Slice lengthwise, very thinly. Also delicious chilled, with spicy mustard on tiny party rolls.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 48.3 g
  • 97%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 132 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Secure roast with cooking twine.
  2. Make 8 (1/2 inch) slits around the roast, and insert 1/2 garlic clove into each slit. Sprinkle with fresh ground pepper. Place on a rack in roasting pan.
  3. Roast in preheated oven for 20 minutes. Reduce heat to 325 degrees F, and insert meat thermometer into roast. Continue cooking about 1 hour, or to desired doneness; remove from oven. Loosely cover with foil, and let roast stand 15 minutes before slicing.
  4. To serve, slice thinly against the grain, and use pan drippings for gravy.
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Reviews

Julie P.
377

Julie P.

10/17/2006

This was very good - only changes I made were to make it in slow cooker and pour about 1/4 cup of worcestershire sauce over roast. Cooked on low for about 6-7 hours - meat was so tender, it fell apart as I took it out of the crockpot.

COOKIN4FIVE05
301

COOKIN4FIVE05

1/15/2006

I've been making roast like this for as long as I've been cooking. For the last few years though, I have been adding some worstershire sauce over the whole roast then put the pepper and kosher salt over the whole roast and bake as directed. I find the worster. sauce gives it a really nice flavor and seems to make it even more tender. I also do this method with Prime Rib.

ANYELEA
189

ANYELEA

6/18/2005

This was really good! Everyone loved it. I used whole cloves of garlic and a lot more pepper than 1 tsp I also rubbed the pepper into the meat instead of just sprinkling it on. I also seared the meat on all sides (use a pan that can go from stove top to oven). I put large pieces of carrots, potatoes, onions around the roast when I lowered the tempature. They were so good and the drippings made a really tasty gravy! Thanks!

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