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Yesterday I purchased a 4.5 pound sirloin tip roast because the prices was such a good deal. I probably shouldn't have done that. I was getting ready to get down my slow cooker when I realized I better get my recipes. That started the problem....
To begin with, I don't have any recipe for this type of roast using a slow cooker. Now I know why I prefer to buy chuck roasts. Can this roast be done in a slow cooker? How long do you think I should let it cook?
Or do you think I should forego the slow cooker altogether and use the oven? I have an oven roasting pan that I'd rather use than my kitchen oven. Think that might work? Finally, the cooking time .. my recipe says 20 minutes per pound at 350 degrees. Surely that can't be right??? Wouldn't that make it tough?
This is a good piece of meat. I don't want to ruin it. Oh such pressure... and so early in the day.
Sigh... I think I'll stick to the cheaper cuts of meat. I know what to do with them. Wow! If that isn't an admission that I'm cheap, I don't know what would be.
I've had good success braising sirloin tip roasts. I wouldn't go with the crock pot though. Put in oven after searing or keep it in the dutch oven on the stove. Get a good sear - 5-6 minutes per side till deep brown, then 1.5 hours max at low (barely a simmer) on range or 350F in oven, liquid no more than a 1/3 of way up the meat (use whatever you want - I use half wine/half beef stock). Cook to 145F and you should get a pretty tender roast.
I've had good success braising sirloin tip roasts. I wouldn't go with the crock pot though. Put in oven after searing or keep it in the dutch oven on the stove. Get a good sear - 5-6 minutes per side till deep brown, then 1.5 hours max at low (barely a simmer) on range or 350F in oven, liquid no more than a 1/3 of way up the meat (use whatever you want - I use half wine/half beef stock). Cook to 145F and you should get a pretty tender roast.
Thank you sskink. That sounds like something even I should be able to do.
Those sirloin roasts always look so good and they have a great taste, but my personal feelings are that they can be unforgiving and when cooked too long and at too high a heat in the oven, they become tough!
I don't sear sirloin roasts to try to avoid the tough factor. Be sure to cook it on low heat in the oven. I cook mine at 325 F and only on the top rack and be sure the lid is tight. (Note I even roast it sometimes at only 250 to 300 as it keeps it more moist) Using 325 heat, probably use the 25 min per pound rule. Be sure to check the temp with a thermometer .... I cook to 145 degrees so that it doesn't get tough. Put carrots, potatoes, onions, celery around it and on top.
Before cooking I let my roast sit on the counter for at least an hour so that it starts as a less cold roast so it will cook more evenly. I also rub a bit of olive oil on the roast before I season it. Make sure you let the roast sit for about 10 minutes after cooking so the juices don't run out (if cut earlier the juices will run out and it will be even drier).
Sometimes I wrap it in heavy foil and put some dry onion soup and water over it and seal the foil and cook it that way. Again at slower oven .....
Before cooking I let my roast sit on the counter for at least an hour so that it starts as a less cold roast so it will cook more evenly. I also rub a bit of olive oil on the roast before I season it.
Agreed. I forgot to mention that part, it makes a difference. And the 325F suggestion works too - you can always cook longer if needed to get to 140F internal. Personally, I'd still sear though, as much for flavor as tenderness.
Thank you both... the roast will be moved to the counter to warm up. That sounds funny....
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