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Old 03-05-2014, 08:47 AM   #1
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How to cook tender, juicy beef roast?

hi, it's me, Soma....been a member here for years, but had to change my email address, so tried a number of ways....no success, had to re-register. My new moniker is SomaW instead of just Soma.

I had a deeeeelishus pot roast at IKEA t'other day, so went to my local shop, bought a sirloin tip which looked good....now: how to cook it to the tenderness, juiciness that IKEA produced? (maybe they used a different cut too).

Looking for tips on the juiciest, tenderist, beef roast (pot or otherwise).

Thanks!

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Old 03-05-2014, 08:55 AM   #2
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Sirloin tip could be an oven roast rather than a pot roast. I'd roast it to your preferred degree of doneness and serve it with the sides of your choice. Use the pan drippings to make a gravy.
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Old 03-05-2014, 11:23 AM   #3
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Thanks Andy. I just pulled it out of 325 degree oven, covered, after an hour, and it's tough as chewing gum.
Any way I can save it?
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Old 03-05-2014, 12:20 PM   #4
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325 for an hour? What weight is it? Sounds like it might not have been in there long enough. I normally cook a roasting joint for 20 mins per pound plus 20 mins. I chop some onions, carrot & celery, drizzle them with olive oil & sit the roast on top. Add some olive oil, S&P, dry mustard powder or herbs (depending on mood!) to the meat & rub it in.

For a pot roast I 'll use the slower oven, but still give it the 20 mins per pound or so, but not the additional 20 mins. And plenty of veg in the pan.
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Old 03-05-2014, 01:31 PM   #5
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Thanks .....I put it back in for another hour at 300 degrees, and we ate some for lunch.....was ok, but will cook more. Roast is 3 pounds.
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Old 03-05-2014, 01:48 PM   #6
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When I cook sirloin tip as a roast, I always put some water in the pan - an inch or two. The roast sits in the liquid and gets flipped over at some point.
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Old 03-05-2014, 02:34 PM   #7
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If the roast has had all the fat trimmed off it - as they seem to love to do in our Canadian supermarkets - then I will often ask for some loose beef fat which I'll add to the roast before it goes in the oven.
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Old 03-05-2014, 02:55 PM   #8
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Room temperature roast @ 500F for 5 minutes. Reduce temp to 200F and cook 1 hour per pound. Perfect every time. Been cooking roasts with this method since I learned about it 10+ years ago.
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Old 03-05-2014, 03:09 PM   #9
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Quote:
Originally Posted by CraigC View Post
Room temperature roast @ 500F for 5 minutes. Reduce temp to 200F and cook 1 hour per pound. Perfect every time. Been cooking roasts with this method since I learned about it 10+ years ago.
Is that for sirloin tip and other boneless roasts as well?
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Old 03-05-2014, 06:31 PM   #10
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Originally Posted by chrismcphee View Post
If the roast has had all the fat trimmed off it - as they seem to love to do in our Canadian supermarkets - then I will often ask for some loose beef fat which I'll add to the roast before it goes in the oven.

That's unusual to cut off all the fat. Fat weighs, and they would make more money selling the roast.
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