Sirloin Tip Roast

BS' IN THE KITCHEN(5)
April Danielson: "turned out good forgot to cook veggies though" Read More
8Ingredients
3Hours
520Calories

Ingredients

US|METRIC
  • 2 1/2 pounds sirloin tip roast
  • 2 teaspoons kosher salt (or 1 tsp table salt)
  • 1 1/2 tablespoons vegetable oil
  • 1 teaspoon pepper
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 1/2 teaspoons crushed red pepper flakes (for extra spice use chili pepper flakes)
  • 3 cloves garlic (minced)
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    NutritionView More

    520Calories
    Sodium56% DV1350mg
    Fat48% DV31g
    Protein118% DV60g
    Carbs1% DV2g
    Fiber3% DV<1g
    Calories520Calories from Fat280
    % DAILY VALUE
    Total Fat31g48%
    Saturated Fat9g45%
    Trans Fat0g
    Cholesterol185mg62%
    Sodium1350mg56%
    Potassium940mg27%
    Protein60g118%
    Calories from Fat280
    % DAILY VALUE
    Total Carbohydrate2g1%
    Dietary Fiber<1g3%
    Sugars0g0%
    Vitamin A6%
    Vitamin C2%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    April Danielson 3 months ago
    turned out good forgot to cook veggies though
    Deane B. 3 months ago
    So good! I will make this again soon.
    Joshua W. 9 months ago
    cooked for 2 hrs and then rested in oven for 30 min. 4 lb roast. still turned a beautiful medium rare.
    Arlene.DesRoches 10 months ago
    It was alright. I had to cook it longer than the recipe said to. The herb rub was really good though.
    Ryan Laidlaw 10 months ago
    Delicious, needed a bit of sauce to liven it up. Great with peppercorn.
    Jess 10 months ago
    Fantastic we make this dish all the time now!
    great juicy roast. need to make sure its room temp though or its a bit rare
    Tillman Drevor a year ago
    Our roast must have been a little small as after an hour and twenty, it was at 130f. Next time I make this (and there will certainly be many next times), I'll have the meat thermometer in there from the start and keep a better eye on it. Salting it the night before is key!
    Brandon Bishop a year ago
    Insanely good. My new fav way to cook this
    Shawna M. 2 years ago
    Really simple and really good! The meat was perfectly cooked! Family loved it! I will make it again.
    Derek D. 2 years ago
    I did not care for the spice blend here and I prefer this on the rotisserie instead of the oven. However if you follow the directions the meat was cooked absolutely perfectly. Just did not care for the spices. I wish I had used my spice blend.
    Taylor M. 2 years ago
    I've made this a few time now and it is incredible.
    Leon B. 2 years ago
    Best thing I've ever made, and restaurant quality.
    Leanna Westbrook 2 years ago
    Out of all the tips and tricks I've read about in cooking the perfect roast, this is the best recipe I've come across. The roast is tender, flavourful and has turned out perfectly every time. For advanced and novice cooks alike.. very easy to follow and a no fail recipe. Thank you for sharing
    Kelly G. 3 years ago
    This roast turned out delicious and a perfect med. rare, just the way we like it. Salted in the morning and let it sit all day instead of overnight and it was still flavorful and tender.

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