Love2<º((((>< said:
lantern said:Bill The Grill Guy said:Put it in a crock pot with onions, celery, carrots and taters. Make a roast out of it.
My suggestion as well. I may lose the celery though.
Larry Wolfe said:
4 lb. sirloin tip roast
1/4 tsp. each: salt, pepper
2 carrots, grated
1 lemon rind, grated
1 orange rind, grated
1 lg. onion, grated
1/4 c. chopped parsley
1/2 c. sour cream
Tear sheet of foil that will wrap and seal roast. Put roast in center. Season with salt, pepper. Mix vegetables and rinds together and pat onto meat. Seal foil around meat using double folds. Carefully place package in shallow baking pan. Bake at 325 degrees F. for 3 hours or until done to your liking.
Open foil. Remove roast to serving platter. Pour meat juices into small pan. Add sour cream and reheat. Do not boil.
Serves 10.
BACON WRAPPED SIRLOIN ROAST
For 4 or 5 servings, you will need: 2 to 3 tbsp. Dijon style mustard 1/2 tsp. thyme leaves 6 slices bacon 4 med. onions, cut into wedges Cherry tomatoes or tomato wedges for garnish
Cut a few slits on top of roast for bacon drippings to penetrate the meat. Spread mustard evenly over top and sides of roast. Sprinkle with thyme leaves. Place roast on rack in baking pan. Cover tightly with bacon slices, wrapping them around meat. Bake meat at 325 degrees until a meat thermometer if used, registers 160 degrees for medium rare. Cooking time is about 1 3/4 hours. Check for doneness with a fork. If thermometer is not used, juices should run slightly pink for medium rare; add onions 40 minutes before roast is expected to be ready.
Remove roast to carving board. Let rest, covered, for at least 15 minutes before slicing. Slice meat into even slices. Serve with onions and bacon slices, if desired, and a gravy made from pan drippings. Bacon gets crispy when cooking with roast. Garnish with cherry tomatoes or tomato wedges.
SMOKED SIRLOIN ROAST
1 (10 to 12 lb.) sirloin tip roast (whole)
1 c. salt
1/3 c. pepper
Hickory chips, soaked in water to keep from blazing
Combine salt and pepper. Wet large sirloin roast so that salt and pepper will stick. Roll roast in salt and pepper mixture to coat well. Place in charcoal smoker. Turn roast every hour for the first 3 hours, then turn every 1/2 hour. Use roasting thermometer o test for doneness, about 5 hours for rare. Slice and serve with your favorite barbecue sauce.
SIRLOIN ROAST
1 (10 oz.) jar hot peppers
1 env. Good Seasonings Italian seasoning
1 sirloin roast
Place all ingredients in crock pot and get them hot. Then cook on low for 24 hours.
Finney said:Larry Wolfe said:
Reverse Sear Method-
Cook indirect in the 250*-275* range until you get an internal temp of 100*, then remove the meat and crank up the heat to 500*+ and finish by searing until you get your desired finished internal temperature. Rest for 15 minutes, then slice thin.