Catherine's Sirloin Tip Roast

Catherine's Sirloin Tip Roast

63
Kate Holmgreen 8

"This was my mother's signature recipe. Slice lengthwise, very thinly. Also delicious chilled, with spicy mustard on tiny party rolls."
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Ingredients

1 h 45 m servings 299 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 48.3 g
  • 97%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 132 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C). Secure roast with cooking twine.
  2. Make 8 (1/2 inch) slits around the roast, and insert 1/2 garlic clove into each slit. Sprinkle with fresh ground pepper. Place on a rack in roasting pan.
  3. Roast in preheated oven for 20 minutes. Reduce heat to 325 degrees F, and insert meat thermometer into roast. Continue cooking about 1 hour, or to desired doneness; remove from oven. Loosely cover with foil, and let roast stand 15 minutes before slicing.
  4. To serve, slice thinly against the grain, and use pan drippings for gravy.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

63
  1. 76 Ratings

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Most helpful positive review

This was very good - only changes I made were to make it in slow cooker and pour about 1/4 cup of worcestershire sauce over roast. Cooked on low for about 6-7 hours - meat was so tender, it fel...

Most helpful critical review

I followed the recipe exactly and cooked the roast to 160 degrees for medium. It was the toughest piece of meat I have ever cooked.

This was very good - only changes I made were to make it in slow cooker and pour about 1/4 cup of worcestershire sauce over roast. Cooked on low for about 6-7 hours - meat was so tender, it fel...

I've been making roast like this for as long as I've been cooking. For the last few years though, I have been adding some worstershire sauce over the whole roast then put the pepper and kosher ...

This was really good! Everyone loved it. I used whole cloves of garlic and a lot more pepper than 1 tsp I also rubbed the pepper into the meat instead of just sprinkling it on. I also seared the...

Easy in the crock pot too. Just sear meat first before adding to the crock pot. I cooked on low for a little less than 8 hours.

What is with everybody taking a good piece of meat and making it into a pot roast? if you want moist heat (like using a crockpot) use a cheap cut, and it will turn out great. If you're using a n...

I followed the recipe exactly and cooked the roast to 160 degrees for medium. It was the toughest piece of meat I have ever cooked.

I think the hour and twenty minutes is a tad too long to cook this roast. It came out tough and chewy, a big disappointment for a $20 cut of meat. However, I tried to salvage it by turning it ...

Made this for a Sunday supper, it was great, had good flavor and very tender, I served it with mashed potatoes, homeade gravy from the drippings and carrot and broccoli mix! Yum!!! Thanks Kate...

Simple and delicious! I make this every couple of weeks in the fall and winter and my whole, fussy family eats it! There are 6 of us, and I actually rate my dinners out of 6 - so, if 6 eat it,...