Cooking instructions for 3.5 - 4 lb sirloin tip roast? I'd like to wow my guests and impress my wife.?

Answer 1

You have a couple choices. You can braise it or roast it. Either way season it with a dry rub, make sure there is salt in your rub, and let it sit over night. If you are going to roast it, you should roast it slowly, but anything roasted at an oven temp over 300 degrees is not going to roast slowly. Ideally you want to roast at 200-250 degrees. A lower temperature will cause the meat to cook evenly throughout the roast, which means your roast will look medium-rare or medium through the entire piece of meat not just the middle. But in order to get a crust on the outside and some color, sear it in a hot pan with oil on all sides before you roast it. It will take about 4 hours to cook maybe, just keep an eye on it and check it every 45 min or so to see how it is doing.
If you want to braise it, you need to sear it first. Then in the pan you seared the roast, saute some diced onion, carrots, and celery, then deglaze with red wine, and scrape the bottom to get all the good stuff that may be left from the roast. Put all this into your roasting pan, add the roast and some seasoning, then add beef stock. Put it in the oven at 250 for about 4-5 hours. You can degrease the cooking liquid when its done, strain it, thicken it and you have a nice sauce to go over it.

Answer 2

This Site Might Help You.

RE:
Cooking instructions for 3.5 - 4 lb sirloin tip roast? I'd like to wow my guests and impress my wife.?

Answer 3

Pretty much anything you make in a crock pot comes out tender. I would worry more about using a good recipe or pot roast seasoning packet from the store to make sure it's not bland. I usually use a higher setting on the crock pot and shoot for a 4-6 hour cooking time. Cooking slower seems to result it roasts that are too mushy for my liking. EDIT: Do you put in enough liquid? I would try following a crock pot pot roast recipe or one of those seasoning packets and following the directions on it. Sirloin Tip is really not a great roast, IMO. They say it should be oven roasted, but it can come out pretty tough depending on the quality. It may not have enough fat content to be a good crock pot roast either. I would avoid the sirloin tip in the future and stick with a better roast for the oven or something like a chuck roast for the crock pot.

Answer 4

Sirloin tip is a pretty tough cut of meat. You will need to slow cook it for a long period of time. For the size you describe, About 3 hours at 375. You also may want to tenderize and marinate it for at least two hours before putting in the oven. What you are making is basically a pot roast. You need to cook it until it is almost falling apart. During the last hour of roasting add veggies and potatoes with garlic and onion. Wont wow anyone but it will be a nice dinner. Next time you want to wow someone with a cut of meat get a peeled butt tender or a head tender which is basically the filet mignon of roasts. Which you cook on high heat in the oven for a short period of time and it comes out like butter.
Good luck!

Answer 5

I don't cook enough beef to have some favorite recipes, and there are a lot of them out there, but maybe this and the links will give you some ideas on method/style?

"Round Tip Roast or Tip Roast or Sirloin Tip Roast or Tip Sirloin Roast: A cut away from the sirloin section, this roast is tender enough to be oven roasted or used as kabobs." - http://www.recipezaar.com/library/getentry.zsp?id=818

Answer 6

Put the roast in cooker and cover with water, cook about 1 hr, just until it is pink. Cool down in frigerator so that it will slice good. Slice in small pieces, size you would use for a sandwich, about 1/8 or 1/4 in slice. Place in a large square pan in layers with onions and mushrooms, salt and pepper, a little bit of kitchen bouquet which gives good flavor and makes it brown. Cover with broth left from cooking in other pan or add enough water to cover. add a beef bouillon cube andPlace in oven at about 375 and bake for about an hour. It will come out so tender and tasty. Will resemble what restaurants cook when they say Broasted beef and gravy. Use part of the remaining liquids and make a brown gravy. oh...la...good.

Answer 7

Judy's Italian Beef

Place roast in a crockpot. Add a jar of Pepperonchini
Cook at low setting for 8-10 hours.

Yes, it really is that easy........makes the best beef sandwiches
you will ever eat.

As with many dishes....the left-overs are even better the next couple of days!! Enjoy!

Answer 8

Testing Doneness

Determining doneness is one of the most difficult and critical aspects of meat cooking.Anyone can put a steak on the grill or a roast in the oven. But it takes experience and skill to take it off the fire at the right time.
Color change cannot be used by the cook to test doneness,because it would be necessary to cut the meat. Piercing the meat and examining the color of the juices is not a reliable method.

Internal Temperature

Testing the interior of meat with a meat thermometer is the most accurate method of testing doneness.
Thermometers are of two types: standard, which are inserted before roasting and left in the roast; and instant read, which are inserted at any time, read as soon as the needle stops moving, and pulled out. What ever thermometer you use, make sure it is clean and sanitary before inserting it in the meat.
The tip of the thermometer should be inserted into the center of the thickest part of the flesh, not touching fat or bone

Here are internal temperatures of meats at various degrees of doneness.

Beef 130F at rare 140-145F at medium 160F at well done

Lamb 130F at rare 145F at medium 160F at well done

Pork 165-170F well done

In general, the American tradition of eating well-done or over cooked meat is decreasing, and more people are eating meat cooked rare. For decades, meats cooked to an internal temperature of 140F were called rare, but by today's standards this is more like medium. The temperatures above reflect the current preferences.The USDA suggest that meats should be cooked to at least 140F in order to be completely safe.

The first part of my answer was taken out of text from a
chapter called (Understanding Meats).The second part of my answer is based on my own opinion.

To make a good impression on your special guest. First you should just cover the very basics; Is the cut of meat done. Are you serving the appropriate beverage?Whether it is wine,beer,or what ever you may want to serve.
After you cover the basics you might consider the more subtle details,like do you want to serve a salad. Will it be best to use gold potatoes or red. Is dessert going to be offered. A good pie, a cheese cake, or healthy fruit parfait to go on the lighter side.
Good luck with your culinary quest.Have fun with it. I hope this entry will be of some help. Also you may want to get some additional instruction from: foodnetwork.com

Answer 9

I get rave reviews from my roast. I cook mine in a crock pot. I use two packages of Lipton Onion mix. It comes in a box in the soup area. I put carrots and potatoes. in with it. On the back of the box it has four reciepes they are all good. The only thing is it has to cook at least 8 hrs. It is worth it. If you do not try it now do try it some other time. You can use any veggie you want.

Answer 10

I agree with Steph, you'll need to cook it in liquid in a dutch oven in the oven on 350 for 2 1/2 to 3 hours, add veggies the last 1/2 hour. I'd be impressed if my husband could do this.