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Herb Rubbed Sirloin Tip Roast
July 21, 2007

This was truly delicious! I substituted fresh chopped garlic for the garlic powder and lowered the temp a bit. I had a 5 pound roast so I dropped the temp to 325 and cooked it for about an hour. (Until the temp reached 135), then I rested it while I made the gravy and mashed the potatoes. This roast produced one of the best gravies I've ever made. I cooked it on a rack in a shallow baking pan and put a can of beef broth and a couple of bay leaves underneath it. While the beef rested I strained the broth into a butter roux. (The broth had concentrated and it was a little salty so I added about 1/2 cup of water.) The resulting gravy was delicious. I'll definitely use this rub again. Thanks for a great recipe!

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