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CH suggestions for sirloin tip roast

kariin | Mar 11, 2014 09:26 AM

i got a good deal on a beef round sirloin tip roast - 31/2 lbs,

I rarely get this much meat in one large piece so i appreciate CH suggestions on best use - my inclination is to dry age, rub w/ w'shire or soy (for umami), bourbon, cracked black pepper and sear/brown all over,, then roast @ high heat for 30 minutes, reduce to 225 for another 1/2 hr., turn off oven till internal temp is good. allow to set covered for 20 minutes.

serve sliced, then rough-chop leftovers and use for cottage pie w/carrots and onions, topped w/champ.

is this a good plan w/this cut?

as always, ideas from experienced CH carnivores are much appreciated.!

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