Silver
Senior Cook
While I often use this cut for steaks (grilled, panfried, whatever)...I figured I'd consult you guys before screwing up a perfectly good roast. It's labelled as being a "Top Sirloin Premium Oven Roast" and is about 3.5 lbs. I've found several threads referring to sirloin tip roasts being less fatty, and I know top sirloin isn't AS fatty either, but wasn't sure on the preferred method of roasting one.
My original plan was just to make a rub for it, sear it, and then dry roast it on a "rack" of carrots, celery, onions, and garlic and make a gravy out of the fond. (I got a new Calphalon Commercial "everyday pan" that I'm eager to try )
Other suggestions? I've never done an actual pot roast before, but that'd be an option if it'd make for a much better dining experience.
My original plan was just to make a rub for it, sear it, and then dry roast it on a "rack" of carrots, celery, onions, and garlic and make a gravy out of the fond. (I got a new Calphalon Commercial "everyday pan" that I'm eager to try )
Other suggestions? I've never done an actual pot roast before, but that'd be an option if it'd make for a much better dining experience.