On Sun 23 Jan 2005 07:01:34p, Damsel wrote in rec.food.cooking:

> On Sun, 23 Jan 2005 20:12:52 -0500, "elaine" > wrote:
>
>>I'm not too sure how much my sirloin roast weighed. Perhaps about 2
>>lbs. I let it sit out for about an hour and then put in the oven at 300,
>>(salt, pepper, thyme and rosemary) took it out about 1 and a half to 2
>>hrs later.
>>
>>Moist - medium rare (maybe more rare; good gravey).. I'd cook it again
>>this way.
>
> Sounds perfect to me, minus the rosemary which I consider evil. I keep
> waiting for the price of sirloin tip roasts to come down. They're
> great, stuffed with garlic and cooked slowly on the grill. mmmmmm
>
> Carol

I love rosemary, but not on beef. I really like it with pork or chicken
_and_ garlic with both.

Wayne