Catherine's Sirloin Tip Roast Recipe - Allrecipes.com
Catherine's Sirloin Tip Roast Recipe
  • READY IN hrs

Catherine's Sirloin Tip Roast

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    5 mins
  • COOK

    1 hr 40 mins
  • READY IN

    1 hr 45 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 17, 2006

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 fell apart as I took it out of the crockpot.

 
Most Helpful Critical Review
Oct 22, 2006

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.

 
Jan 15, 2006

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 salt over the whole roast and bake as directed. I find the worster. sauce gives it a really nice flavor and seems to make it even more tender. I also do this method with Prime Rib.

 
Jun 18, 2005

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 meat on all sides (use a pan that can go from stove top to oven). I put large pieces of carrots, potatoes, onions around the roast when I lowered the tempature. They were so good and the drippings made a really tasty gravy! Thanks!

 
Mar 13, 2005

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.

 
Mar 19, 2010

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 nice cut, use the dry method without adding water or you're wrecking all the qualities you're paying extra for!!!

 
Jan 17, 2004

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 into french dip. I sliced it thinly and simmered it in swanson's beef broth with onion on low for about two hours. It definitely made the best french dip ever! So five stars for this recipe, even though I had to tweak it.

 
Aug 24, 2006

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! Will make this again!

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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