Catherine's Sirloin Tip Roast

55 Reviews

Prep: 5 min
Cook: 1 hr 40 min
Ready In: 1 hr 45 min

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

Ingredients

3 pounds beef sirloin tip roast
4 cloves garlic, peeled and halved
1 teaspoon coarsely ground black pepper

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 6 servings

Directions

Preheat oven to 400 degrees F (200 degrees C). Secure roast with cooking twine.
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.
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.
To serve, slice thinly against the grain, and use pan drippings for gravy.

Nutrition

Amount Per Serving (6 total)

Calories
299 cal
15%

Fat
10 g
15%

Carbs
0.9 g
< 1%

Based on a 2,000 calorie diet

Share It

Reviews (55)

Rate This Recipe

352

Julie P.

Oct. 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 apar..." See moret as I took it out of the crockpot."

288

COOKIN4FIVE05

Jan. 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 o..." See morever 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."

169

ANYELEA

Jun. 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 ..." See moreon 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!"

More Reviews