Slow-Roasted Beef Sirloin Tip Roast Au Jus
(More if served on a buffet or in sandwiches)
When everyone you are cooking for prefers a beef roast that is rare to medium-rare, slow roasting, as in this recipe, is the way to go. The meat is cooked perfectly throughout, assuming it is fairly even in shape. If not, ask your butcher to tie it into an even form, or do it yourself using butcher's twine. This sirloin tip roast is delicious hot or room temperature, making it an excellent addition to a buffet. Very thinly sliced, it also makes great sandwiches. And, although it requires some time to roast, it is very simple and prep time is minimal. Making the jus, which is just pan juices, is optional, but it is quick and easy, and adds a nice finishing touch.
- 3-1/4 pounds beef sirloin tip roast
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon sweet paprika
- 2 tablespoons olive or cooking oil
- 1/2 cup dry red wine
- 1 cup water
Preheat oven to 200° F. Season the roast on all sides with the salt, pepper, garlic powder, onion powder, cumin, thyme and paprika. Pat gently to help the herbs adhere. Heat a small roasting pan or large oven-proof skillet with removable rack over medium-high heat. Add the oil. Place meat in pan and sear on all sides until brown, about 3 minutes per side. (Do not turn too soon or the herbs and spices will stick to the pan. However, if that happens, the water that is added before roasting will prevent the seasoning from burning in the bottom of the pan.) Remove the meat from the pan. Add just a little water to the pan. Place rack in pan and roast on top of rack. Place in oven and roast, basting occasionally with the pan juices, until an instant read thermometer inserted in the center registers 130° for rare, about 3 hours. Remove roast from pan; cover lightly with foil and let rest about 15 minutes.
Meanwhile, remove the rack from the pan and place over high heat. Add the wine and water and bring to a boil, stirring to scrape up any browned bits in the bottom. Cook until reduced by half, about 4 minutes. Thinly slice the beef across the grain. Serve drizzled with some of the pan juices.