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Herb Rubbed Sirloin Tip Roast
February 10, 2006

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...

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