The sirloin tip roast is a meat dish typically used around Christmas time. The sirloin tip roast has a unique look, and the meat is different from any other cut of beef or pork. Some people call it a strip steak or filet. It is a cut of beef that comes from the sirloin section of the beef cattle and contains more fat than other cuts. Sirloin tips can be poached, grilled, or barbecued.
This is my all time favorite pot roast recipe. And that is a hard statement to make because between this recipe, my Smoked Chuck Roast my Pot Roast with Balsamic and Dijon, it's just so hard to choose which one I love more so I just end up rotating between these beef chuck roast recipes.
paula deens sirloin tipe roast recipe
This oven baked chuck roast recipe is savory and full of flavor, and it's a Paula Deen original! I found this one back in 2008, tried it, and literally fell head over heels in love. The taste is just out of this world! This is the best pot roast recipe!
There are many ways to cook a roast and there is no right or wrong way. It's all about preference. For this recipe, I'm going to focus on how to make pot roast in the oven. But you can also make pot roast in a slow cooker. And as long as you sear the meat first, you can make this in the crock pot.
Once done, remove the foil. Slice and drizzle on some of the gravy it was cooked with, and serve with the potatoes and carrots. Get ready to enjoy the best oven baked chuck roast recipe you've ever tasted in your life!
Ah Dr.T I am so glad to hear this! Yeah, if it's uses sparingly with a larger based recipe, it doesn't taste bad at all and is not as horrible for you as some may think. Eating 1 Tablespoon of cream of mushroom soup mixed with roast, carrots, potatoes, and veggies....there are so many worse things out there!!
This is an easy and flavorful blend that will really kick up most all of your recipes and is perfect on any meat that you are roasting. Simply mix together in small bowl. Use when needed and keep in an airtight container for up to 6 months.
Hi, awesome recipe!!! My roast was under 3 lbs, I added quarter potatoes, celery, to help with volume. I also deglazed the the instant pot to get any juicy bits off bottom with red wine, before I put in my vegetable mix. Added beef stock mixture, seared beef , a little more red wine, for a little more yummy.I did the 70 minutes, totally perfect ??
In January, we decided to have some friends over to watch one of the Saturday night football games. We decided to make a bunch of appetizers rather than a dinner so that people could pick during the game. I wanted to make a hummus recipe, and this one seemed really easy. Outside of mixing the tahini and olive oil together in a small bowl, all the ingredients went into the food processor and in less than 10 minutes, this roasted red pepper hummus was ready to go.
We don't speak about it often enough, but we have 2+ gardens in our back yard. One is 40' x 15' and the other is 25' x 10'. This summer we have grown: lettuce, snap peas, green beans, many varieties of tomatoes, zucchini, yellow squash, red and yellow beets, carrots, peppers, eggplant, onions and one crazy watermelon. We have scattered beds that grow many of our fresh herbs ranging from sage and thyme to parsley and basil. We also have a separate area about 16' x 6' that has blackberries and raspberries...GALORE! Many times we don't capture our vegetable recipes because we will grill, saute, roast and blanch them then simply add a bit of butter (or olive oil) with salt and pepper. Probably the best way to enjoy vegetables from the garden. Sometimes, the aged balsamic vinegar comes out and that gives them an extra burst of flavor.
This year, we decided to plant carrots, beets and onions. We wanted to see where they would grow best. We picked our first bunches last week and decided to roast them. The carrot top greens were made into our favorite, Carrot Top and Toasted Walnut Pesto. After cleaning the carrots, this is what we did: this recipe for approximately 2 pounds of carrots (check out the lower pictures).
Jeff went to the store and couldn't find Hake but decided to use scrod. The recipe recommends Hake or a white flaky fish. He started the recipe by thinly slicing the yukon potatoes and layering them with olive oil, salt and pepper in a roasting pan. He placed the potatoes in the oven and prepared the fish. Jeff wrapped each of the fish pieces in two slices of proscuitto. After 30 minutes, he placed the fish on the potatoes and allowed the rest of the dish to finish cooking.
Ninja Foodi Grill and Air Fryer - This air fryer works very well too but the air fryer setting doesn't go below 300 degrees. If there's a recipe that calls for lower temperatures you have to use the bake setting. It air frys, roasts, grills, and dehydrates food.
The cube steak you asked for is actually sliced off a sirloin tip roast at about 1/2 inch thick then run thru a tenderizer twice. I prefer to season the flour and place in a bowl and then dip the cube steak into BUTTERMILK then into seasoned flour. If a thicker crust is desired on the meat, dip again in buttermilk and then in flour mixture again. Serve it with sausage cream gravy with several pieces of hot sausage crumbled up (Jimmie Dean). Same thing can be done frying chicken and always use a double dip!!!
I have tried this recipe many times. At first I was nervous about the turning off of the oven so I kept it on lowest temp but it over cooked it. With gas just put roast on highest level on oven rack and follow recipe. Awesome recipe I cook this for our Sunday meals, it sure brings the family out.
Well, I like the recipe and technique but in my case I know I have to watch the oven and thermometer very carefully and time the roasting accordingly. So If I am cooking dinner for 6 p.m. I know to put the roast in the oven at 4:30 p.m. now. It still comes out great!
Lynn, I have personally only used a thermometer to check its final temp as I pull the roast out; as I put in the recipe, 130-150 is ideal for the final temp. Maybe someone else can chime in if they have checked the temp during the first stage?
This is an excellent recipe and a great way to cook this roast. However, based upon personal experience, I would definitley use a meat thermometer. Preferably, a digital one with an audible warning device indicating internal temperature.In my case the roast cooked too quickly and although the taste was great it had cooked to medium well while we wanted medium rare.There are too many inconsistencies from oven to oven to rely specifically on the time element of this process.
This turned a $2.59/lb roast into something AMAZING! We live in New Mexico at almost 6,000 feet above sea level and the altitude messed with it a bit; I need to fiddle with the amount of time the roast spends in the 500 degree oven but this is a keeper of a recipe, wow!
Sent my husband to SAMs to get a roast as this is his dinner favorite. He came home w this 3 1/2 lb. eye of round. Did a google search and found this cooking method. Mother in law does prime rib like this every Christmas Day so sounded good to me. My gas oven is broken and have only a convection toaster w/ the broiler part not working (is it still convection then?). It was still great! I even took dogs to the park and oven timer ran out before I got home (turning the oven off). Just turned it back on for the amount of time I thought it needed and put it on 175 for the 1 1/2-2 1/2 hour resting period.Turned the leftovers and the juices into stew for dinner tonight. It was really good meat for the price.Thanks for all the comments and recipe.
Hi, i just did your recipe for the eye of round roast. It worked out great! Considering my electric oven is probably at least 30 years old, I opted to leave the meat (grass-finished) in the oven at 150 F for an hour and a half, and let it rest for the final 30 minutes. Very tasty, including the seasonings.
i cooked this last night and it was amazing. best roast beef i have made to date. i have a gas stove. it was not a problem at all. i followed your recipe exact with a 3 pound roast. i turned temperature down to 170 for another 2 hours. only thing that did not work is that i put potatoes in tin foil on bottom rack and even after two hours they were still a little hard. i took them out of the tin foil and put on a tin plate and slid them back into the oven, the last 15 minutes was all that was needed. the gravy however is hard to make with barely little juice left in bottom of pan so next time i would put just a smalll amount of water in the last half hour just to make a little more juice to make gravy. your recipe gets two thumbs up .!!!!!!!!!!!!!!!!!!!
I bought a roast today on an impulse and came home and googled different ways to cook an eye of round. When I came across this recipe I had my doubts but i have to say its probably one of the best dishes Ive ever made. I followed the recipe to a tee and I added mini potatoes to the bottom of the pot just tossed with some rosemary olive oil salt and pepper. The meat came out perfectly medium rare and perfectly tender. I will most definitely serve this for dinner parties. Thank you so much for sharing this.
Tried your recipe yesterday. Thought I could take a four lb roast out of the freezer in the early AM and have it thawed by cooking time, wrong! Nevertheless, followed the directions to the T and left the oven on at 170. The roast was medium when finished and OUTSTANDINGLY DELICIOUS. A little overdone for us but my bad and I will correct major error next time of not cooking a thawed roast. 2ff7e9595c
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