Herb Rubbed Sirloin Tip Roast
This sirloin tip roast is intensely flavored with a homemade herb rub paste that will please the entire family.
This sirloin tip roast is intensely flavored with a homemade herb rub paste that will please the entire family.
As submitter of this recipe, I would like to make the following comments based on the reviews that I have read. Many of the reviews state that it is too salty; I admittedly love salt so the amount of salt may indeed be too much for some. I would point out that if you are using table salt to cut the amount of salt in 1/2. Many users also ask if this is good on other cuts of meat, I use it on all cuts of meat (beef and pork) especially roast. For poultry, I might suggest replacing the oregano with sage.Read More
can you say "wash the beef OFF please?" once again i fall in the few--this was WAY too spicy. of course i used high quality paprika that is hot in itself. and i DID wash the beef rub off. 1 hour was also painfully short to cook. sorry--my mouth is burning and i feel a little unkind...Read More
As submitter of this recipe, I would like to make the following comments based on the reviews that I have read. Many of the reviews state that it is too salty; I admittedly love salt so the amount of salt may indeed be too much for some. I would point out that if you are using table salt to cut the amount of salt in 1/2. Many users also ask if this is good on other cuts of meat, I use it on all cuts of meat (beef and pork) especially roast. For poultry, I might suggest replacing the oregano with sage.
I used a 3 lb tri tip roast for the meat. Combined the ingredients and put the roast in a big baggie and put the rub all over it and let it marinate in the fridge for 4 hours. Cooked it on my grill using the indirect method for about 36 minutes. You have to let it rest for 10 minutes or so. But oh my god!!!! We all just LOVED it. The meat was so juicy and tender and so very very tasty!! If I could, I would have given this 10 stars!!! Served it with potato salad and fresh corn on the cob. SCRUMPTIOUS!!
very tasty! i needed to cook it less time, though... i like it medium rare. i followed the directions but it kinda got too well done. my parents used to cook a roast at 200 degrees, one hour per pound and it came out perfecto. i shall try this rub with their timing next time. I loved that I had all the ingredients to this rub! thanx
This is such a good combination of spices! I use it for more than just this particular recipe, too: One variation I enjoy, particularly, is to add a couple tablespoons of flour to the mixture, then I braise the meat shortly before putting it into the oven to cook; the "blackened" crust that forms on the roast is second only to the amazing gravy that comes from the drippings. My fiance and his brother will never be able to eat at home anymore because I've outdone their mom...
The best rub I've ever made. Followed it to a tee but used 1/2 T of table salt instead of 1 T kosher. Used a 2 lb tri tip roast at 350 for 45 minutes (until 140 degree internal), turned off heat, let sit for 15 minutes, remove from oven, cover with foil, and sit another 10 minutes. Came out perfectly medium rare.
I love rubbed roasts, and mixing the herbs and spices with olive oil ensures the flavors will stick. The 15 min. rest time allows dried herbs to swell, the oil to absorb flavors, and helps make all very easily spreadable. This roast comes out exactly medium rare, the way we like it. An instant-read meat thermometer is essential, especially when roasting for guests.
All I can say is YUM! I used minced fresh garlic instead of the garlic powder and added some celery seed. I roasted it with carrots, celery, onion, cauliflower, asparagas, and red pepper and a splash of port to keep the veggies from drying out. It was wonderful! Thanks for the great recipe!
Sirloin Tip is a lovely cut of beef, inexpensive, and if prepared properly, tender and flavorful. It's like a cross between bottom sirloin and bottom round, quite similar to rump roast. I've read that it's not really sirloin properly speaking, and since it's so lean it can be tough if cooked at high temps. Low, slow and medium rare is best, just like rump roast. However, I must concur with another reviewer here - NO crock pot please! A slow cooker will make this into pot roast, and there are much better (and even cheaper) cuts for that, like chuck. Sirloin Tip can have a steak-like flavor and texture, and I think few of us would pass up steak in favor of pot roast! I've made this twice, first time as written, and the consensus is correct - it's more spicy than herby. It's like a spicier version of Linberg & Snider Porterhouse and Roast Seasoning. That's pretty high praise, and it can be a nice change of pace from that old standby. But just like that mix, it's better in moderation. Pasting it on is a bit much, and second time around I omitted the oil from the mixture and instead applied it directly to the roast, then dusted with the dry spices. MUCH better that way, IMHO. Then my standard Sirloin Tip prep - sear in a fry pan, browning all sides; insert an electronic in-oven thermometer into the thickest part and roast at 225F until the center reads 140F. Take it out and cover, let it sit for 15 minutes, slice thinly. Beef heaven!
For anyone thinking of making this in your slow cooker... DONT!! Cheap meats are for braising (pot roasting). Good cuts of meat like a sirloin are best with dry roasting- no liquid!
For my roast cooking impaired self, this was super easy and turned out fantastic. The thing that needs emphasis, if there are others of you out there like me, is that this needs to be slice paper thin! We sliced it 1/4 inch thick and it was tough, but then tried it paper thin and it was just as tender as prime rib. For those of you that know you are supposed to slice this type of roast thin, sorry this is for the rest of the people out there like me that have no clue :) I followed the recipe to a tee, but only used 1/2 of the salt and half of the cayennne and it was still spicy (not the meat, but the gravy was). Also I put a cup of beef broth and a cup of water with a few bay leaves in the bottom of the pan while it roasted for the gravy. SUPER YUMMY!
excellent!!! I halved the cayenne (for the kiddos) and used some italian seasoning instead of oregano/thyme (crushing italian seasoning in the palm of my hand before adding, as it releases fresher flavor)We also used veggie oil as hubby detests EVO. I let a 6.5# sirloin roast marinate for about 6 hours in the fridge. Added quartered potatoes, sliced onion and beef broth to pan, put roast on small rack in middle, and foil wrapped the whole thing. then roasted in 325 oven for 2.5 hrs (didn't let meat get fully to room temp b4 roasting, only sat out 30 mins) OMG it was so delicious! It made the best au jus as well! whole family devoured it, and it's rare for everyone to agree on anything! next day we sliced remaining meat thin and warmed up in au jus and it made the greatest sandwiches! tytyty for a great recipe, and tytyty for this allrecipes community for great reviews that let originally clueless cooks like me make masterpieces such as this!
This is a keeper. I made a 5 1/2 lb roast on the Weber BBQ - indirect. Estimating 17 minutes a pound - it was wonderful. I let it rest, covered in foil for about 20 - 30 minutes to let the juices re absorb. It was tasty and tender. Thanks for a great recipe. BTW - if you are looking for a rare to medium rare roast - take it off at 130 and let rest. You won't be disappointed.
can you say "wash the beef OFF please?" once again i fall in the few--this was WAY too spicy. of course i used high quality paprika that is hot in itself. and i DID wash the beef rub off. 1 hour was also painfully short to cook. sorry--my mouth is burning and i feel a little unkind...
First time reviewing, but wanted to say the flavours were DELICIOUS. I ended up with a wee bit more cayenne than intended, so a minor extra kick. Substituted regular salt(1 1/2 tsp) since my kosher has gone missing. Baked the 1 hour, turned off and left for 15. Then another 5ish minutes on the cutting board with foil overtop. The temperature was a perfect medium-rare(our favourite), so obviously one would cook it a bit longer for more well done. Diners were myself, the hubby, and our 15 year old daughter. Two of our 4 children are open-minded eaters and she's one of them. RAVE REVIEWS! A long silence while they were devouring their plates. If we all had more room in our stomachs, and more meat leftover, we would have eaten more. Only little 'tip' of my own I would add is to put the meat fat-side up, if there is any fat on your roast. The fat melts away from the heat and goes down through the rest of the meat, making it -extra- juicy.
The spices in this rub are fabulous!! The roast was outstanding, it was juicy, and flavorful and cooked to perfection. We did a 12.5 lb roast and sliced the leftovers thin for sandwiches the next day and it was still tasty and not at all dry.
I got a 2lb sirloin tip on sale, reduced the spices to 2/3 of each and the salt to a half. I only use smoked sweet paprika and that gave it an amazing smokey scent and flavor.I left out the cayenne. I didn't have onion powder so I quartered a medium onion and threw it in a Pyrex dish with the roast and baked uncovered. I am concerned about cooking in/with aluminum. I make all my chicken and beef roasts in Pyrex dishes they don't require greasing or adding water either, the meat will give out it's own juices and it never sticks. I reduced the baking heat 25 degrees as you should with baking in Pyrex dishes and roasted it 30 minutes per lb because I prefer it medium. My roast came out tender and perfect and released about half a cup of delicious juice/gravy in the pan. Make sure to let it sit when done as indicated or else most of the inner juices will run out while cutting and your meat will end up being tough. Hubby gave it a thumbs up. He had to have a sandwich immediately! Overall we loved the herbs and spices and the roast was a great success. I also threw in some potatoes and eggplants to roast on the bottom rack :) nice sides to go with it. It's a keeper.
Very good. However, it took 1 hour and 1/2 just to get it to rare and probably another 15 minutes or so to get it to medium.
DELICIOUS The only thing I did different is what my Mother always did. Before I rub the meat with the seasonings I rub the entire piece of meat with gravy master or kitchen boquet it seals in the juices and makes a really nice gravy then I put the meat on a rack instead of sitting it directly on the bottom of the pan. I also mixed one package of dry onion soup with a 15 oz. can of beef broth and poured it into the bottom of the pan~ I kept an eye on this to make sure it does not dry out.If so add a small amount of water. I will always use this recipe it was awesome. Thank you
I can't understand some of the less than shining reviews on this. This rub is awesome and so easy- I always have the ingredients. I didn't find it salty at all. The only thing I did was take down the cayenne because of the kids- not sure how much I actually did use. It smelled wonderful while cooking. I took it out at 140 and covered with foil for 15 minutes- sliced it thin was a great medium rare. Turned a cheap roast into a gourmet roast. Best part is that it wasn't stringy boiled slow cooker meat. Great with horseradish and a glass of wine. Thanks for sharing this gem...
Delicious! I did this in the slow cooker...
Sirloin tip roasts aren't exactly the most tender cuts of beef but they have a great flavor and this rub is the PERFECT compliment for this type of roast. The consistency of the rub is excellent and it doesn't overpower. I always cook a sirloin tip to 150 degrees and let it sit 15 minutes which gives the meat the perfect pink appearance. You don't want to overcook this beef or it will be EXTREMELY tough to chew. Also be sure to line the baking sheet with foil as per the recipe as some of the the drippings tend to really take hold while baking.
This is an awesome recipe! The rub was sooo good. I did like others and cut the salt down to my taste and glad I did. What's nice is you can cook it to your desired wellness. This recipe is a keeper.
I've made this many times. Men LOVE this! Actually, everyone loves this. Leftovers make absolutely killer sandwiches! A few tips I've gleaned from the other reviewers- 1. Take the meat out of the fridge a full hour before you cook it. 2. Don't overcook it. It needs to be pink in the middle. 3. After cooking, let it sit 10 minutes before slicing. That will help hold juices in the meat. There'll be plenty of juice in the pan, which is so delicious!
Did in the crockpot on low for 7 hours with some potatoes and carrots. Husband loved it!
Great rub for a roast. I used it on a pork roast and it tasted just a s good! Thanks for sharing!
Great Flavor! I made this with a 4.75lb rolled roast. Rubbed seasoning all over meat and let it sit for about 1 hour. I then put it in a shallow pan with a rack on the bottom. Per another reviewer, I added a cup of beef broth to help with making gravy after. I cooked this at a 325 oven for 1 hour, then 30 min at 350 until temp was about 135 and then took it out and sat it on my counter covered with foil for about 30 min for a PERFECT med rare roast. SOOOOO tender and great flavor. My three teenage sons and husband finished the whole roast for dinner! They left me one slice ...so nice of them :) I will be making this for years to come. Thank you for this recipe! btw- the gravy was Wonderful with the drippings....I saved the broth I was not going to use from this to make gravy, in ice cubes in the freezer for making soup or more gravy in the future.
Very good. It was my first time making a Sirloin Tip ROast and this recipe is a keeper. Next time I will cook it to 135 degrees. It was a little too done for my liking.
I made this last night, I used pork boneless sirloin. It was perfect my husband liked it so much. I just have to change a few ingredients because I did not have everything I substituted the oregano and thyme to herbes de provence, used garlic salt powder and lessen my salt. I read in one of the reviews that it's a bit salty so instead 1 tbsp. I only used 1 tsp. (too much salt is not good for you anyway) and just 1 tbsp. paprika. Thank you for sharing the recipe.
Forget pot roast...this is our favorite way to eat roast. We usually cook it on the grill for easy cleanup...plus it cooks faster and comes out perfect on the inside.
Great roast! I used the recipe as written and it came out as a perfect classic. Literally the best roast I've ever made and I've been cooking for 40 years. I prefer this to a dry rub. And again, if it was too salty, it's because you didn't use kosher salt which has approx. half the sodium.
I have to say the "rub" you suggest to put on the roast is UNREAL, within a few minutes of putting the roast into the oven the whole house smelled wonderful. The roast was so tender and the taste and smell unlike this world thank you for sharing the "rub".
Sooo good! I made this exact to the recipe. I also tossed some mini potatoes and carrots with the seasonings and olive oil and threw them into the pan with the roast. When the roast was done I removed it from the pan and put the veggies back in the oven under the broiler for a few minutes to get them crispy. A+ recipe. Will be using over and over again.
Fantastic. Hubby kept commenting on how perfect it was with every bite! I ate much more in one sitting that I wouldn't have believed before! I was just bummed that we didn't have any horseradish, lol. This is my number one roasting recipe from now on!
Great flavor. I the recipe exactly for the rub. I didn't have time to cook the roast in the oven so I put it in the crock pot with 1 cup of beef broth. After 4 hrs on high it was a little dry but that was my fault. Next time I'll start with 2 hrs on high or 4 on low. I made a great gravy with the liquid in the crock pot by adding a little milk and corn starch and boiling until thickened.
I did not like the paprika at all and would not use it again. Next time I would use the other spices and leave out the paprika. I also added flour to the rub and it did help to make a great gravy (which I would have preferred paprika-free). As with all beef roasts I cook, I cooked it for 15 minutes at 475 degrees and then cooked it the rest of the time at 250 degrees. It was so tender and cut like a tenderloin.
I am happier than a pig in mud with this recipe. I followed as stated. I did not even cut the salt, which I debated for personal reasons. I did use Kosher, I can see if you are using table salt you would cut it. I did cut the cayenne to 1/8, just because I did want to overpower the kid. This meat and directions came out so tender and juicey. It sliced perfectly. Always remember meat should be at almost room temp before putting oven or grilling. Do not put cold meat directly in oven or grill. Huge difference. Joel if you were close by I would kiss you! Thanks a million!
OK...so I was looking for a roast recipe that differed from the standard cream of mushroom - onion soup mix stuff and came across this. One word: EXCELLENT!!! I used this on a 3lb chuck roast and after marinating it in the rub overnight, threw it in the crock pot along with some mushrooms and beef broth and voila - perfection. My boyfriend claimed it was the best roast ever and aside from my dad's I would have to agree! Leftovers were even better. Thanks much for posting the recipe!
Best roast I have ever fixed! Used ingredients to the letter, thats the only way I feel like you can honestly rate a recipe however, I rubbed the roast then put in fridge for a few hours, then took out and brought to room temp, baked at 350 wrapped tightly in foil when I took it out of the oven was floating in juice!! left wrapped to rest at least 15 minutes will use this recipe again and again, also I cut it very thin and you did not even need a knife to cut it up, wonderfull!!
YUMMY! Full of flavor, and for my tastes, not too spicy or salty. I rubbed the herbs into the roast and let it set for 6 hours. A keeper.
I used this rub for the first time and it worked out perfectly. I didn't have onion powder but it didn't matter. I left the rub (minus onion powder) on the roast overnight in the fridge and the next day, cooked the roast in the oven until the meat thermometer read 140°F. I let it sit for a few minutes (about 10 minutes) before slicing and serving it. The wonderful herb rub gave a fantastic flavor to the sirloin, and it was cooked just right, medium rare and tender.
Awesome taste! I made the rub exactly as stated. Cooked to an internal temperature of 135 and then let it sit for 15 minutes until it reached 145. Used the drippings to make gravy, however it was very salty gravy. The roast did not taste salty at all. Added extra water to the gravy to alleviate the saltiness. Served with Yorkshire Pudding, mashed potatoes and glazed carrots with brussels sprouts. Too good for words!
I think this rub is excellent. I always use it whenever I make a Sirloin Tip Roast. I use this recipe exactly as written and it cooks perfectly and tastes delicious. I just love it, and so do my guests.
This recipe was excellent. The only advice I would give readers is to make sure they use a good quality paprika. I used a smoked sweet Spanish variety. This can make or break the dish. Flavor was superb. Try to let stand overnight if possible...adds even more of the deliscious flavor from the rub.
There was too much cayenne pepper in this for our liking and it made the gravy so spicy that the kids wouldn't eat it. My husband didn't even finish a full slice. I'm not sure what I'm going to do with all the leftovers.
This came out great! It was tender, juicy, and flavorful. I made some alterations, based on other reviews: I was using table salt, so I only used 1 tsp. I reduced the cayenne to 1/4 tsp and paprika to 1/2 TBSP. Instead of garlic powder, I used 2 tsp minced garlic. I put the spices, oil, and roast in a plastic ziplock bag and shook well to coat. I let it marinate overnight and brought it to room temp (about 1 hr) before cooking. I used a shallow roasting pan and put the raost on top of a rack. I added 1 can beef broth, 2 bay leaves, and half a sweet onion (sliced) to the bottom of the pan. It took about 1hr 5 min for my 3lb sirloin to reach 135 degrees (in the center). I removed it from the oven, and let it sit (covered) for about 15 min before slicing. The ends came out med well, and the center was a perfect med rare. I will definitely make again, but next time take the roast out of the oven at 130 degrees, as I like my beef rare.
This was the BEST roast we have ever had! Thank you so much for sharing. Here is what I did: Seared the roast on all sides while it was still semi-frozen. Placed it in a container with the rub and marinated it for about 4 hours. Baked it at 300 until it reached an internal temp of 140. Tented it with foil (and left the thermometer in) for about 15 minutes. Honestly, the rub is amazing and I will use this recipe for the rest of my life now!!
The cooking method in this recipe was absolutely fantastic- I will certainly make roasts this way again as the meat was perfectly cooked and very juicy. The spice rub, however was out of balance. My family loves things spicy but there was WAY too much paprika and cayenne- these spices completely overpowered the other flavours. Next time, I'll adjust the spice more to our liking (cut the paprika down to a teaspoon and the cayenne by at least half, maybe more). That being said- spice mixes do tend to relate to personal preference. The cooking method was excellent and that's why I've given 4 stars. I'll make this again with tweaks to the spice.
A great tasting rub. I prepared the rub and rubbed it into the meat, wrapped the meat up in clear wrap and let it sit in the frig for 3 hrs. since I had the time. I cooked my roast (only 1 1/2 lbs.) at 450 for 25 min., added a cup of water, reduced to 375 and cooked for another 25 min., basting it until it reached 150 temp. Let it sit while I made the gravy. I served it with Roasted Garlic Cauliflower (on this site) and mashed potatoes.
I was tired of ho-hum roasts that all taste the same so I decided to give this a try especially since we like hot, spicy food. It was very good (my husband still talks about how good it tasted!) but like other reviewers, I cut the salt down. Aside from using the sauce for au jus, another good idea is to use it as gravy by draining it into another pot, adding a beef bouillon cube and some corn starch. :-)
This recipe makes an excellent roast as is, but it also works very well when prepared as directed but slow cooked in a crock pot. The left-overs from this (if there are any) can be slow-cooked again to make pulled beef barbacue, and the herb crust cooks into the sauce to give a nice kick!!
Divine. I cooked the roast in the slow cooker on high for about 5 hours, which may have been overkill, but it was fall-apart delicious!
I had a small cut 2.25 lbs. only cooked for 45 mins. Should have stayed in a bit longer. My roast was great! This rub is AMAZING!
This is a decent base rub to springboard off of. I replaced the cayenne with dry mustard powder and omitted the thyme. I've read some reviews about how moist and tender the roast was. I don't attribute that to the rub, since there isn't anything in it that tenderizes at all. It just provides some flavour, which I didn't find to be too salty at all.
Tasty but I used less salt because I didn't have Kosher salt. I used one teaspoon of salt and it was still a bit too salty.
Awesome! Followed instructions to a T (doubled the rub, as I had a 5 lb roast). Turned out perfect. Think this could easily replace the prime rib roast at Christmas!!
This was the best roast beef I've ever made. The rub was great but of course doesn't flavour through the meat.....as expected. But the cooking instrucions for the roast made it absolutely perfect. I think this rub would give a lot more flavour to chicken.
This produces outstanding flavor. But for real out-of-this world Roast Beef, follow these instructions: If you have time, marinate the roast 8+ hours. Place tri tip roast on shallow rack in roasting pan. Roast at 375 for 30 minutes, lower heat to 250 and continue to roast until internal thermometer reaches desired doneness (160 for medium, my personal favorite). Mouth watering!
WOW!!! I've finally found a recipe worth reviewing. I had to make 2 copies of this just to send home with my guests. Only change I made was cut the cayenne in half (were light weights here). I rubbed the roast and let it sit overnight in the fridge in a zipper bag, then threw it in the crockpot on high for 5 hours. PERFECTION!!!!
I gave this recipe 4 stars 'cause I loved it. But I had to tweak it a bit. One hour was not enough time for roast to cook..... make sure you use a meat thermometer! Cook for 1 1/2 to 2 hours. I also cut back on the black pepper and the cayene pepper, it made the gravy too spicy! and I love great gravy. For tougher cuts of meat I will use this rub and then sear the roast, wrap it in tinfoil to cook and it turns out GREAT!!
This is wounderful! I love the seasonings, and it made a very tasty gravy. Thanks!
I trimmed it before I seasoned it. My hubby said it was delicious and confided, "Much better than my mom used to make!" But, I did make it in the slow cooker. With two little ones, it was super easy and my kids LOVEd it. Even with a little bit of a spicy kick. I had it on a low setting and let it sit all day long. It was just perfect, juicy, and fell apart. Will surely make again!
I couldn't remember what cut of meat I bought and was afraid that it was a pot roast so I used this rub on it hoping it would give it enough flavor and tenderness to make it worth eating.I made the rub exactly as directed and used the full amount of kosher salt and didn't think it was too salty at all! I let the rub sit about 15-20 minutes and then rubbed it on the meat (which was at room temp). I baked it at 350 and after about 30 minutes I checked the temp and it was at 150. I turned the oven off and let it sit inside for about 5 more minutes before removing it completely from the oven. It made quite a bit of juice, which leads me to believe that it was a sirloin. I let the meat rest for about 10 minutes before cutting it and then poured all the drippings over the cut meat. We didn't have potatoes with our meal so we just used the drippings as they were as a dip for the meat and it was wonderful! Just the right amount of flavor and spice. This is the 2nd or 3rd time I have used this recipe and every time the flavor is fantastic! Thanks for sharing.
I used a bottom roast, and it worked beautifully cooked very slowly (250 degrees) to an internal temperature of 140 degrees. This generally tough cut of beef turned out marvelously tender and delightfully seasoned.
We LOVE this recipe. I ususally let the meat marinate in the rub for a few hours prior to cooking. I have also tried this with eye of round roast and it works great!
didn't care for this recipe. Won't be making it again.... at least won't be baking it in the house. Might be better grilled after it has time to marinate!
Great seasoning! I would like to add a little bit of brown sugar, just to sweeten it a bit, and I used fresh chopped garlic instead of g. powder, amazing. I added vegetables to the mix and the flavor of the veggies. I could eat them all day if I had the chance. I let the meat stand at room temp while marinating before cooking it. It turned out perfect. Great recipe.
Very good. Less salt. Actually the Paprika is a good salt substitue......the rub ingredients resemble a famous "BAM" recipe. and good at that..
Excellent!! The only thing I did different was cut the salt in half & add water to the bottom of the pan half way through cooking. My gravy was so yummy! This is a keeper! Thanks!
Very yummy and easy to make. Lining the pan was a very good idea. I only made one change: I don't like really peppery stuff, so I omitted the cayenne pepper and increased the garlic and onion powerder in its place. Also, it took about 1.5 hours to get the meet to medium-well.
This had really good flavor! A little on the salty side and I did 1/2 tablespoon of sea salt. My roast was a little bigger than 3 lbs so I let it go a little longer than one hour and it was still very rare. I also added some Rosemary to the rub. Very delicious! Next time less salt and cook a hair longer. Thanks for sharing:)
I made this a few weeks ago and am going to make it again tonight. This is an awesome recipe! I had gotten a sirloin tip roast for just over 2.00 on sale one day and looked for a recipe to use with it. This one was loved by all in my family. I didn't even mind paying full price for another roast! One thing that I did do was to cut the gristle (silver skin) out of the middle before seasoning it.
This was a very good recipe! I had back luck last time I made a tip sirloin, so I was looking for something with lots of flavor. This did the trick! I don't like spicy foods, and this was perfect! After reading Joel's response about the salt, I did cut the kosher salt in half to only 1/2 tablespoon and it was not too salty. I also didn't have any cayenne pepper, so I skipped it. I had a 2lb roast, so I only cooked it for 40 minutes, then turned the oven off and let it sit in the oven for another 15 minutes. It was perfect! Very flavorful and cooked perfectly! Thanks - I will definitely make this again! I almost forgot to mention that while it was cooking, my kitchen smelled like a restaurant! I kept sniffing the oven because it smelled SOOO good!
Wow! Very easy and great flavor. Highly recommend! Let the roast come to room temperature, coated it and then put it in the refrigerator for several hours. Finally found something that will give the meat a great flavor and not just the crust! I piled the potatoes, carrots and celery around the edges and let them bake too and made extra for stew with leftovers.
This was amazing - the spices were perfect, and the pan juices were great. I'll definitely make this again. It's company worthy.
Sounded so wonderful including the reviews, but the flavors just are not for us.
I just made this recipe, and it was outstanding! The "heat" from the spices was more understated than hot; gave it sort of a smoky flavor, which was delicious. I had enough juice in the pan to make gravy; I whisked a couple tablespoons of flour with a little water, then whisked it into the pan juices; brought to a boil and then simmered for a few minutes. My husband raved about the flavor. Truly a keeper!
This was delicious! I used about 1/3 the amount of salt in the recipe, and cooked the meat to an internal temperature of 145 degrees for medium rare. I also didn't have garlic and onion powders on hand, so used finely minced onions and garlic in the rub. Everyone loved it! Thanks for a great recipe!
I Liked the rub very much. I think the roast needs to be cooked at a lower temp. Next time I will cook at 275 for a longer period of time.
This was one of the best roasts that I have had thus far. We did cut down the salt, as we are not that fond of it, but the roast turned out nice, juicy and very flavorful. Thanks for a wonderful recipe. *Update* We have now made this recipe a few times. One change that we have made is to use a sweet paprika and replace chipotle chili powder for the cayenne. It gives it a nice smokey flavor. Yum!
VERY good. Even the 3-year-old ate it without complaint. It also made very yummy cold sandwiches when the leftovers were sliced thinly. Will definitely make this again!
Very delicious recip!. I cooked a 4 lb. roast, and it took close to 2 hours to hit 142 degrees. I wish I took it out sooner, it was a little too well for our tastes, but the flavor was still there and we really enjoyed it. Next time I will take it out at 135 as user ~TNT~ suggested. This will give me a perfect medium to medium rare roast. Thank you for sharing!!
This is fabulous. I didn't find it too spicy or salty. (But, I used to live in South Louisiana.) The flavor was great. I am going to invest in an electric knife to make it easier to cut very thin slices as suggested. The flavor was great. Served with roasted Yukon and sweet potatoes and steamed broccoli and cauliflower. Yum. my roast was only a little over 2# so I cooked for just 45 @ 325 and then let it sit for 15 min.
Delicious... I will definately be making this recipe again. Hubby liked it too. Had tons of flavor and tasted like I spent all day marinating this. Thanks for the post.
I am not a red meat fan but even I have to admit that this was really good. Make sure to take note of the kosher salt - if using table salt cut in half!
Delicious! I couldn't get a sirloin tip, so I used on boneless chuck roast. Worked out just fine.
Thank you Joel, this was so easy and delish! I did cut way back on the salt and let the meat sit on the counter for an hour with the rub on it. I threw a few slices of bacon across the top too. The drippings in the pan made the BEST gravy, adding nothing but flour and water and fresh ground pepper...the color was beautiful on top of our mashed potatoes. Hubby and daughter thoroughly enjoyed.
LOVED THIS! My husband bought a hind quarter of a cow and now we have all sorts of cuts of meat that I don't usually buy. Allrecipes to the rescue! And this recipe was fantastic! After reading the other reviews, I only made two small changes (and another change by accident). I reduced the salt to 2/3 Tbsp (or 2 Tsps), and I put the roast in a ziplock after coating it with the rub and let it "marinate" for a couple of hours. The accidental change I made was that I grabbed my smoked paprika out of my spice drawer instead of the regular so I decided to do half and half. I had my parents over and my whole family raved over the results. Will definitely make this again!
I just made this for dinner and it was AWESOME!!!!! When I read the reviews, I did read the few that said it was too salty or too spicy and I am one that does not like a lot of salt nor do I like things "hot" spicy. I followed the recipe to the letter and it was neither too salty or spicy. When the flavors of all the spices come together it is simply magnificent!!! For those who do not like "hot" spicy I would suggest simply cutting back on the Cayenne or simply omit it all together. My husband just LOVED this recipe! He said the taste was excellent! I will use this rub on other meats for sure!!!
I have never been a fan of roasts. My husband picked up an Angus Sirloin Tip Roast and I thought, Dear Lord, what am I going to do with this. I found your recipe and am hooked. I have made it at least once a week. I clean out Sam's club of their SIrloin Tip Roasts everytime I am there. I use your version for pork and made a modified version for Chicken by adding 2 tsp of poultry seasoning to the mix. Fabulous! Thanks for sharing!
The herb rub imparted a very pleasant taste to my eye roast and did a good job of flavorizing the meat furthest from the surface.
This is a great recipe. I modified it slightly (cut the oregano and thyme in half because I'm not a big fan and skipped the oil all together). Placed the roast coated with the rub in a ziploc bag in the fridge for about 6 hours. I also cooked my roast on the BBQ. I placed a drip pan with 1/2 inch of water under the middle grill of a 3-burner barbecue. Heated my BBQ to approx. 400°F (200°C) with lid closed. Turned off the middle burner under the drip pan than placed the roast on the grill over the unlit burner and roasted at medium-high heat with lid closed. For medium-rare, cook 20-25 minutes per pound. Then wrap your roast in foil and let it stand 10-15 minutes. DELICIOUS!
This was absolutely WONDERFUL! I had a 4 lb. sirloin tip roast so I cooked it in a roasting pan for 30 min. longer and it came out perfect. My husband and son couldn't stop eating it and even my picky daughter had three helpings! There wasn't much left over. I added a little beef broth to the roasting pan and made a very flavorful gravy. This is going to be a regular choice for our Sunday dinner rotation.
This is the first time I have felt so strongly about a recipe that I HAD to review it! I can't even tell you how great this came out. I followed this recipe almost exactly (I halved the amount of cayenne because I am a lightweight). My husband couldn't stop talking about how great this marinade was and he wanted to "make sure you can replicate this." The cooking time was very accurate for a 3 lb roast also - I used a buffalo sirloin tip roast and after 1 hour it was PERFECTLY medium rare (about 130 deg. when I took it out to rest). All in all, FANTASTIC. Thank you, Joel!
I really liked this recipe.But the bake time was longer than what the recipe called for. I finally took my roast out about 20 minutes longer than the recipe indicated,and it was still quite rare for my husbands' liking. I would always get this cut of meat on sale at the store and never know quite what to do with it,other than just bake it...finally I can make something good with those "sale roasts" :)
Wonderful! My husband made ME dinner last night and chose this recipe. He has never done more than a "spaghetti dinner" with jar sauce, but this came out perfect. The flavor was great - even my kids loved it. YUM. It's a keeper.
I consider myself a pretty good cook, but have never been able to master roasts of any kind. No matter what cut of meat or how I cooked them, they were always tough. I made this for company tonight and all we could say was WOW! Could hardly quit eating it. This will now and forever be my only roast recipe. One thing, though, I'll use a little less salt next time. Just a personal preference. Thanks, Joel, for submitting this recipe!
I put the rub on several hours ahead and let it sit while the meat continued to thaw. It was EXCELLENT!!!!!!!!! Tasty and Juicy Maybe next time I'll add flour to the rub and make gravy.
Best roast ever... did mine in smoker!
GREAT RECIPE!! I made this with free range grass fed beef and it was even better. A couple things though, like the other reviews said, it was quite salty and "Joel" did say to split it in half if you don't like all the salt. That makes sense. And the amount of cayenne in it makes it just a little spicy so if you're cooking for a family that doesn't like spicy food or you don't, just omit it.