How should I make an angus top roast? Any ideas?

Question

I have an Angus top roast. Never made a roast before...descent cook, have quite a few ingredients on hand...just need some inspiration or ideas. Anyone have any good recipes? Thank you.

I'm an alright cook and I have all day...I have quite a few ingredients on hand also. However, I don't have a slow cooker, so I would rather do it in the oven. Also only have a 13x9 pan or pie and cake pans right now. Any ideas?

Answer 1

Yummy! Cook it slowly and you can't go wrong!

Here's a specific idea, though:

Garlic Top Sirloin Pot Roast

INGREDIENTS
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 (3 pound) top sirloin roast
6 cloves garlic, slivered
6 Yukon Gold potatoes, peeled and quartered
4 carrots, cut into 2 inch pieces
2 large sweet onions, peeled and chopped
1/2 cup water
1/2 cup beef broth
3 cubes beef bouillon
1 bay leaf
2 large green bell peppers, cut into 2 inch pieces

DIRECTIONS
Rub salt, pepper and paprika into the meat. With a small knife, make slits in the roast. Press the garlic slivers into the roast.

Place the potatoes, carrots, and onions in a large slow cooker.

Place meat on top of the vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf.

Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low. During the last half hour of cooking, add the green peppers.

Answer 2

Peppered Beef Tip Roast
Prep: 5 minutes
Cook: 2-1/2 to 3-1/2 hours
Servings: Serves 8 - 12
1 beef round tip roast (4-6 pounds)
2 tsp. cracked black pepper
2 tsp. dry mustard
1 large clove garlic, crushed
1/2 tsp. ground allspice
1/2 tsp. ground red pepper
1 tsp. vegetable oil

Preheat oven to 325°F. Combine seasonings ingredients and rub evenly into surface of roast.
Place roast, fat side up, on rack in shallow roasting pan. Do not add water or cover roast.
Roast approximately 2-1/2 to 3 hours. Use an instant read thermometer and remove roast when internal temperature reaches 140°F for medium-rare or 155°F for medium.
Remove from oven and tent loosely with foil. Let stand 15 minutes prior to carving into THIN slices.