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Sirloin Tip Roast
Hi everybody, I'm new here - just purchased a sirloin tip roast, about
2 lbs., because the price was great. I'm a terrific cook, but never bought one of these before - just thought I'd try something different. Does anyone have any good recipes I can try? I do have a slow cooker. Thanks! |
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"Bob (this one)" > wrote in
: > wrote: > >> Hi everybody, I'm new here - just purchased a sirloin tip roast, >> about > >> 2 lbs., because the price was great. >> >> I'm a terrific cook, but never bought one of these before - just >> thought I'd try something different. Does anyone have any good >> recipes > >> I can try? I do have a slow cooker. Thanks! > > It makes a good roast beef for slicing. Dry roasted. Season with salt, > pepper and garlic. Roast at 250°F to 130°F center temp. Let it rest > for 20 minutes, slice and eat with gravy or whatever sauce you like on > beef. Cold, it's great for sandwiches. > > Pastorio > > At 250°F, about how long might that take per pound? Thx -- It's me, Baker! When the Chips are Down, the Buffalo is Empty. |
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baker wrote:
> "Bob (this one)" > wrote in > :=20 >=20 >=20 wrote: >> >> >>>Hi everybody, I'm new here - just purchased a sirloin tip roast, >>>about=20 >> >>>2 lbs., because the price was great. >>> >>>I'm a terrific cook, but never bought one of these before - just >>>thought I'd try something different. Does anyone have any good >>>recipes=20 >> >>>I can try? I do have a slow cooker. Thanks! =20 >> >>It makes a good roast beef for slicing. Dry roasted. Season with salt, >>pepper and garlic. Roast at 250=B0F to 130=B0F center temp. Let it rest= =20 >>for 20 minutes, slice and eat with gravy or whatever sauce you like on >>beef. Cold, it's great for sandwiches. >> >>Pastorio >> > At 250=B0F, about how long might that take per pound? It will depend on variables like the temp of the meat, the accuracy of=20 your oven, the caloric output of your oven, etc. Not long, is what I'd say. Use a thermometer like the pros do. Pastorio |
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"Bob (this one)" > wrote in
: > baker wrote: > >> "Bob (this one)" > wrote in >> : >> >> wrote: >>> >>> >>>>Hi everybody, I'm new here - just purchased a sirloin tip roast, >>>>about >>> >>>>2 lbs., because the price was great. >>>> >>>>I'm a terrific cook, but never bought one of these before - just >>>>thought I'd try something different. Does anyone have any good >>>>recipes >>> >>>>I can try? I do have a slow cooker. Thanks! >>> >>>It makes a good roast beef for slicing. Dry roasted. Season with salt, >>>pepper and garlic. Roast at 250°F to 130°F center temp. Let it rest > >>>for 20 minutes, slice and eat with gravy or whatever sauce you like on >>>beef. Cold, it's great for sandwiches. >>> >>>Pastorio >>> >> At 250°F, about how long might that take per pound? > > It will depend on variables like the temp of the meat, the accuracy of > your oven, the caloric output of your oven, etc. > > Not long, is what I'd say. Use a thermometer like the pros do. > > Pastorio > > Thx, Bob. Can you recommend one? My trusty old meat thermometer bit the dust a while back. -- It's me, Baker! When the Chips are Down, the Buffalo is Empty. |
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1. let roast come to room temp.
2. preheat oven to 500 3. place roast in a pan on a rack with 1/2 inch water. 4. place roast in preheated oven for 30 min. 5. Turn down heat to 275. 6. roast 1 1/4-1 1/2 hours. 7. Check internal temp with meat thermometer. Should be about 50 for med rare. 8. Wrap roast in foil to let rest for 15 min. Make gravy with drippings. 9. Slice and serve with mashed potatoes, gravy and veggie of choice. > wrote in message ... > Hi everybody, I'm new here - just purchased a sirloin tip roast, about > 2 lbs., because the price was great. > > I'm a terrific cook, but never bought one of these before - just > thought I'd try something different. Does anyone have any good recipes > I can try? I do have a slow cooker. Thanks! > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > |
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MOMPEAGRAM wrote:
> 1. let roast come to room temp. This would be a few hours on the counter and is a good idea. It means=20 that the meat will cook more quickly and that the temperature=20 differential between the outside and inside is smaller so the outside=20 isn't subjected to so much heat in the course of cooking it. The more=20 heat applied to the outside, the drier it gets. Less is best. > 2. preheat oven to 500 > 3. place roast in a pan on a rack with 1/2 inch water. Water in the bottom of a roasting pan serves no real purpose. It=20 doesn't keep the meat moist. At best, it keeps the rendered fat and=20 water-based juices from spattering during the cook. > 4. place roast in preheated oven for 30 min. This will develop the Maillard reactions that brown the meat for the=20 good roasted meat flavor. > 5. Turn down heat to 275. > 6. roast 1 1/4-1 1/2 hours. This is guesswork. The temperature, size and shape of the meat, the=20 vessel used, the accuracy of the oven, how many times the door is=20 opened, etc. will be determinants of cooking time. > 7. Check internal temp with meat thermometer. Should be about 50 for m= ed=20 > rare. I assume this temp reading is a typo and would be 150=B0. That's not med = rare, it's med well. Med rare would be in the 130=B0-135=B0 range. rare=3D cold red center =3D no more than 125 med rare=3D warm red center =3D 130-135 med=3D warm pink center =3D 140-145 med well=3D hot pink center (reduced area) 150-160 well=3D nasty brown center =3D 170+ > 8. Wrap roast in foil to let rest for 15 min. Make gravy with dripping= s. Wrapping it in foil softens the crust because of moisture=20 redistribution. But it also keeps heat in to make the meat be cooked=20 even more. > 9. Slice and serve with mashed potatoes, gravy and veggie of choice. Yum. Pastorio > > wrote in message=20 > ... >=20 >>Hi everybody, I'm new here - just purchased a sirloin tip roast, about= >>2 lbs., because the price was great. >> >>I'm a terrific cook, but never bought one of these before - just >>thought I'd try something different. Does anyone have any good recipes= >>I can try? I do have a slow cooker. Thanks! |
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baker wrote:
> "Bob (this one)" > wrote in=20 > : >=20 >>baker wrote: >> >>>"Bob (this one)" > wrote in :=20 >>> wrote: >>>> >>>>>just purchased a sirloin tip roast, about 2 lbs.. >>>>>Does anyone have any good recipes=20 >>>> >>>>It makes a good roast beef for slicing. Dry roasted. Season with salt= , >>>>pepper and garlic. Roast at 250=B0F to 130=B0F center temp. Let it re= st >>>>for 20 minutes, slice and eat with gravy or whatever sauce you like o= n >>>>beef. Cold, it's great for sandwiches. >>>> >>>>Pastorio >>>> >>>At 250=B0F, about how long might that take per pound? >> >>It will depend on variables like the temp of the meat, the accuracy of = >>your oven, the caloric output of your oven, etc. >> >>Not long, is what I'd say. Use a thermometer like the pros do. >> >>Pastorio >> > Thx, Bob. Can you recommend one? My trusty old meat thermometer bit t= he=20 > dust a while back. Either of two choices. A remote-reading one that has a probe to leave=20 in whatever you're cooking. Polder is the one I have. Around $23. A=20 quick-read thermo from any supermarket or kichenwares store; under $10. Pastorio |
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"Bob (this one)" > wrote in
: > baker wrote: >> "Bob (this one)" > wrote in >> : >> >>>baker wrote: >>> >>>>"Bob (this one)" > wrote in : >>>> wrote: >>>>> >>>>>>just purchased a sirloin tip roast, about 2 lbs.. >>>>>>Does anyone have any good recipes >>>>> >>>>>It makes a good roast beef for slicing. Dry roasted. Season with >>>>>salt > , >>>>>pepper and garlic. Roast at 250°F to 130°F center temp. Let it re > st >>>>>for 20 minutes, slice and eat with gravy or whatever sauce you like >>>>>o > n >>>>>beef. Cold, it's great for sandwiches. >>>>> >>>>>Pastorio >>>>> >>>>At 250°F, about how long might that take per pound? >>> >>>It will depend on variables like the temp of the meat, the accuracy >>>of > >>>your oven, the caloric output of your oven, etc. >>> >>>Not long, is what I'd say. Use a thermometer like the pros do. >>> >>>Pastorio >>> >> Thx, Bob. Can you recommend one? My trusty old meat thermometer bit >> t > he >> dust a while back. > > Either of two choices. A remote-reading one that has a probe to leave > in whatever you're cooking. Polder is the one I have. Around $23. A > quick-read thermo from any supermarket or kichenwares store; under > $10. > > Pastorio Thx. I'll look for the Polder. -- It's me, Baker! When the Chips are Down, the Buffalo is Empty. |
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> wrote:
>> Hi everybody, I'm new here - just purchased a sirloin tip roast, about >> 2 lbs., because the price was great. >> >> I'm a terrific cook, but never bought one of these before - just >> thought I'd try something different. Does anyone have any good recipes A 2lb piece of sirloin tip is not a roast, it's a large steak and is best marinated and grilled or broiled (a la london broil). A whole sirloin tip weighs some 15lbs... I don't consider any beef cut under 4-5lbs a roast. If you attempt roasting that 2lb piece of sirloin by time odds are it'll become over cooked, even your dog will be disappointed. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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"A 2lb piece of sirloin tip is not a roast, it's a large steak and is
best marinated and grilled or broiled (a la london broil). A whole sirloin tip weighs some 15lbs... I don't consider any beef cut under 4-5lbs a roast. If you attempt roasting that 2lb piece of sirloin by time odds are it'll become over cooked, even your dog will be disappointed." Thing is, the cut is barrel-shaped, like a roast. (about 4") I think if I broiled it the outside would be charcoal before the inside was done. But....as I said, I've never made one of these before. But....I suspect my kitties would eat it even if it WERE half burnt/half raw! |
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>"A 2lb piece of sirloin tip is not a roast, it's a large steak and is
>best marinated and grilled or broiled (a la london broil). A whole >sirloin tip weighs some 15lbs... I don't consider any beef cut under >4-5lbs a roast. If you attempt roasting that 2lb piece of sirloin by >time odds are it'll become over cooked, even your dog will be >disappointed." > morecookies writes: >Thing is, the cut is barrel-shaped, like a roast. (about 4") I think if >I broiled it the outside would be charcoal before the inside was done. >But....as I said, I've never made one of these before. Slice it across the grain into a couple steaks. >But....I suspect my kitties would eat it even if it WERE half burnt/half >raw! ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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> wrote in message ... > Hi everybody, I'm new here - just purchased a sirloin tip roast, about > 2 lbs., because the price was great. > > I'm a terrific cook, but never bought one of these before - just > thought I'd try something different. Does anyone have any good recipes > I can try? I do have a slow cooker. Thanks! Sirloin Tip is my favorite for cooking in my crockpot. I put the roast in the crockpot and sprinkle it well with garlic salt and coarsely ground pepper. I do not add any liquid. I cook it on high for 1 hour then turn it down to low and cook for an additional 6 or 7 hours. If you do not want to do the initial cooking on high, cook on low for 10 hours. I've been cooking sirloin tips like this for many, many years and it turns out perfect every time for me. Charlie |
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Thanks - I'll give it a try. Worst thing that can happen is I'll have a
lot of high priced cat food!  ) |
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> wrote in message news:1097527988.ZSCsCpnxBgIPQOjLcfUcaA@teranews... > On Sat, 09 Oct 2004 22:45:03 GMT, "Charles Gifford" > > wrote: > > > > > wrote in message > ... > >> Hi everybody, I'm new here - just purchased a sirloin tip roast, about > >> 2 lbs., because the price was great. > >> > >> I'm a terrific cook, but never bought one of these before - just > >> thought I'd try something different. Does anyone have any good recipes > >> I can try? I do have a slow cooker. Thanks! > > > >Sirloin Tip is my favorite for cooking in my crockpot. I put the roast in > >the crockpot and sprinkle it well with garlic salt and coarsely ground > >pepper. I do not add any liquid. I cook it on high for 1 hour then turn it > >down to low and cook for an additional 6 or 7 hours. If you do not want to > > Is it worth the wait? What wait? I put it on in the morning, go about my business, and it is ready for my evening meal. Charlie |
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Charles Gifford wrote: > > wrote in message > news:1097527988.ZSCsCpnxBgIPQOjLcfUcaA@teranews... > >>On Sat, 09 Oct 2004 22:45:03 GMT, "Charles Gifford" > wrote: >> >> > wrote in message ... >>> >>>>Hi everybody, I'm new here - just purchased a sirloin tip roast, about >>>>2 lbs., because the price was great. >>>> >>>>I'm a terrific cook, but never bought one of these before - just >>>>thought I'd try something different. Does anyone have any good recipes >>>>I can try? I do have a slow cooker. Thanks! >>> >>>Sirloin Tip is my favorite for cooking in my crockpot. I put the roast in >>>the crockpot and sprinkle it well with garlic salt and coarsely ground >>>pepper. I do not add any liquid. I cook it on high for 1 hour then turn > > it > >>>down to low and cook for an additional 6 or 7 hours. If you do not want > > to > >>Is it worth the wait? > > > What wait? I put it on in the morning, go about my business, and it is ready > for my evening meal. > > Charlie > > And by then, the Guiness is properly built!!! -- Alan "I don't think you can win the war on terror." ...George (flip-flop) Bush, 8/30/2004 |
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"alzelt" > wrote in message ... > > > Charles Gifford wrote: > > > > What wait? I put it on in the morning, go about my business, and it is ready > > for my evening meal. > > > > Charlie > > > > > And by then, the Guiness is properly built!!! > -- > Alan Absolutamente! Charlie |
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"alzelt" > wrote in message ... > > > Charles Gifford wrote: > > > > What wait? I put it on in the morning, go about my business, and it is ready > > for my evening meal. > > > > Charlie > > > > > And by then, the Guiness is properly built!!! > -- > Alan Absolutamente! Charlie |
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Thanks Spoons - I'm gonna try all the recipes!
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When using a crock pot, shouldn't I put things like celery and green
peppers in towards the last hour or two? I never had a crock pot until I got one for my most recent birthday. I've used it once thus far - to make vegetable soup - and followed the directions in the booklet to the letter. The potatoes were fine, but the frozen veggies were like mush! So, I'm thinking that perhaps non-root veggies need a lot less time? |
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Hi again,
Let me know what you think of the recipe if you try them. I've never had a crockpot either but I got a nice 6 quart for christmas last year & I've used it maybe 5 times. But I plan on using it more this year. Like today I plan on making a lentil soup in it. Also last year I made chilli in it and it was really good but I found it too watery. Someone gave me a great tip..I was told to put the handle of a wodden spoon under the lip that way a little bit of air can escape. take care, Spoons > wrote in message ... > When using a crock pot, shouldn't I put things like celery and green > peppers in towards the last hour or two? > > I never had a crock pot until I got one for my most recent birthday. > I've used it once thus far - to make vegetable soup - and followed the > directions in the booklet to the letter. The potatoes were fine, but > the frozen veggies were like mush! So, I'm thinking that perhaps > non-root veggies need a lot less time? > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > |
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Hi again,
Let me know what you think of the recipe if you try them. I've never had a crockpot either but I got a nice 6 quart for christmas last year & I've used it maybe 5 times. But I plan on using it more this year. Like today I plan on making a lentil soup in it. Also last year I made chilli in it and it was really good but I found it too watery. Someone gave me a great tip..I was told to put the handle of a wodden spoon under the lip that way a little bit of air can escape. take care, Spoons > wrote in message ... > When using a crock pot, shouldn't I put things like celery and green > peppers in towards the last hour or two? > > I never had a crock pot until I got one for my most recent birthday. > I've used it once thus far - to make vegetable soup - and followed the > directions in the booklet to the letter. The potatoes were fine, but > the frozen veggies were like mush! So, I'm thinking that perhaps > non-root veggies need a lot less time? > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > |
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Spoons wrote:
> Also last year I made chilli in it and it was really good but I found it too > watery. Someone gave me a great tip..I was told to put the handle of a > wodden spoon under the lip that way a little bit of air can escape. > > take care, > Spoons That sort of defeats the purpose of the slow cooker though. I recall reading that each time the lid is lifted it takes 30-60 minutes for the crock to regain the heat loss. Goomba |
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