Sirloin Tip is a lovely cut of beef, inexpensive, and if prepared properly, tender and flavorful. It's like a cross between bottom sirloin and bottom round, quite similar to rump roast. I've read that it's not really sirloin properly speaking, and since it's so lean it can be tough if cooked at high temps. Low, slow and medium rare is best, just like rump roast. However, I must concur with another reviewer here - NO crock pot please! A slow cooker will make this into pot roast, and there are much better (and even cheaper) cuts for that, like chuck. Sirloin Tip can have a steak-like flavor and texture, and I think few of us would pass up steak in favor of pot roast!
I've made this twice, first time as written, and the consensus is correct - it's more spicy than herby. It's like a spicier version of Linberg & Snider Porterhouse and Roast Seasoning. That's pretty high praise, and it can be a nice change of pace from that old standby. But just like that mix, it's better in moderation. Pasting it on is a bit much, and second time around I omitted the oil from the mixture and instead applied it directly to the roast, then dusted with the dry spices. MUCH better that way, IMHO.
Then my standard Sirloin Tip prep - sear in a fry pan, browning all sides; insert an electronic in-oven thermometer into the thickest part and roast at 225F until the center reads 140F. Take it out and cover, let it sit for 15 minutes, slice thinly. Beef heaven!
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Sirloin Tip is a lovely cut of beef, inexpensive, and if prepared properly, tender and...