o 1 Grass-fed Sirloin Tip Roast (approx. 4 lbs.)
o 1 Tbsp. coarse salt
o 1 tsp. freshly ground black pepper
o 1 tsp. dried oregano
o 1 tsp. dried rosemary
o 1 tsp. dried thyme
o ½ tsp. hot paprika (see notes)
o ½ tsp. onion powder
o ½ tsp. garlic powder
o 1 Tbsp. Grass-fed Beef Tallow or cooking oil
o 1-2 tsp. arrowroot powder (for pan gravy, optional)
1. One hour prior to cooking, remove sirloin tip roast from packaging and pat dry well. Season with salt, pepper, oregano, rosemary, thyme, hot paprika, onion and garlic powders. Allow to set at room temperature.
2. Preheat oven to 325-degrees. Meanwhile, slowly preheat a large cast iron skillet on the stove over medium heat. Add tallow or oil and allow to heat.
3. Press seasoning into roast and sear on all sides over medium to medium-high heat. This should take about 10 minutes. Once seared, briefly remove to a plate.
4. Place a wire rack on top of the skillet and fill to about ½” with water. Put roast on top of rack and place into the preheated oven for 60-80 minutes. Check on water level after 45 minutes to make sure that the skillet isn’t exposed and causing burning.
5. For a perfect medium roast (recommended), cook until a meat thermometer inserted into the center reads 135-degrees. Keep in mind that the roast will continue to cook at least another 5-degrees while resting. Place onto a cutting board, tent with foil and allow to rest for at least 30 minutes before slicing.
6. For a delicous pan gravy, stir the lovely brown bits from the bottom of the skillet into the water and pour into a small saucepan. Whisk arrowroot powder with cutting board jus to make a slurry and stir into saucepan. Cook over medium-low heat, stirring frequently, until thickened. You may wish to add a bit of water to mellow the flavor. Enjoy!
· Sirloin Tip is a very lean roast. To ensure a delicous and tender final product, be sure to do a few things; allow to fully come to room temperature and sear very well. Also, do not cook past medium doneness, as you may end up with a tough and flavor-lacking dish.
· If you do not have hot paprika, simply replace with regular paprika and add a pinch of cayenne.
· Leftovers are to die for when sliced thinly and reheated in beef bone broth gravy!