Imen Dridi Barefoot Contessa Sirloin Tip Roast, made with a 4-5 lbs sirloin tip roast, olive oil, garlic powder, pepper, salt, dried rosemary, and onion, serves 6. It requires about 2 hours of cooking, including a high-heat sear and slower roasting.
More Barefoot Contessa Recipe:
- Barefoot Contessa Shrimp Orzo Salad
- Barefoot Contessa Italian Wedding Soup
- Barefoot Contessa Mac And Cheese
đ¤ Why You’ll Love This Sirloin Tip Roast Recipe:
- Flavorful and Juicy: The combination of simple seasonings and proper roasting techniques makes the meat exceptionally flavorful and juicy.
- Easy to Prepare: Despite its impressive results, the recipe is straightforward and easy to follow, making it accessible for cooks of all skill levels.
- Perfect for Special Occasions: Its elegant presentation makes it ideal for special dinners, holidays, or entertaining guests.
- Healthy Cooking Method: Roasting is a healthier cooking method, requiring minimal added fats and preserving the natural flavors of the beef.
- Educational Cooking Experience: Making this roast can help less experienced cooks learn important skills like meat seasoning, roasting, and temperature control.
â What Is Barefoot Contessa Sirloin Tip Roast Recipe?
Barefoot Contessa Sirloin Tip Roast recipe is a flavorful beef dish featuring a sirloin tip roast seasoned with garlic powder, pepper, salt, and rosemary, roasted on a bed of onions, creating a tender, juicy, and aromatic main course.
𼊠Barefoot Contessa Sirloin Tip Roast Ingredients
- 1 sirloin tip roast 4-5 lbs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon fresh cracked pepper
- salt
- 1 teaspoon dried rosemary
- 1Â onion
đĽ How To Make Barefoot Contessa Sirloin Tip Roast
- Warm the oven up to 450°F.
- Take the roast out of the fridge at least 45 to 60 minutes before cooking.
- Season the roast and rub it with olive oil. Place thick onion rings in the bottom of a dark pan. Do not split the rings.
- Put the roast on top of the onions. You might not need all of them, but the onions must be covered with roast or they will burn.
- It takes 15 minutes to roast at 450°F. Turn down the heat to 300°F and roast until the food is done the way you like it. About 90 minutes more at 135°F for medium-rare or 145°F for medium well.
- Pull it out of the oven a few degrees before it’s done. I usually do this when it’s about 142°F, and cover it loosely with foil. Rest for at least 20 minutes before cutting.
- Cut up the onions and throw them away. Save the fat from them for gravy or to add to soups or stews later.
đ Recipe Tips:
- Use a Meat Thermometer: To ensure perfect doneness, use a meat thermometer. Insert it into the thickest part of the roast for an accurate reading.
- Olive Oil for Flavor and Moisture: Rubbing the roast with olive oil before seasoning helps the spices adhere and adds flavor and moisture.
- High Initial Heat: Starting at a high temperature creates a nice crust on the outside of the roast.
- Reduce Heat for Even Cooking: Lowering the temperature after the initial sear ensures the roast cooks evenly without burning.
- Donât Overcook: Sirloin tip can become tough if overcooked. Aim for medium-rare to medium doneness for the best texture.
đĽ What To Serve Sirloin Tip Roast?
Serve Sirloin Tip Roast with roasted vegetables, mashed potatoes, or a fresh green salad complement with crusty bread or dinner rolls, and consider a red wine or mushroom sauce for added richness ideal for a well-rounded, hearty meal.
đ How To Store Leftovers Sirloin Tip Roast?
- Refrigerator: Place leftover Sirloin Tip Roast in an airtight container and store in the refrigerator for up to 3-4 days.
- Freezer: Wrap leftover Sirloin Tip Roast tightly in freezer-safe wrap or place in a freezer bag, and freeze for up to 2-3 months for longer preservation.
đĽľHow To Reheat Leftovers Sirloin Tip Roast?
- Oven Method: Preheat your oven to 350°F (175°C) place the leftover roast in a baking dish, add a bit of beef broth or water to keep it moist, cover with foil, and heat for about 20-30 minutes or until warmed through.
- Microwave Method: Slice the roast and place it in a microwave-safe dish cover with a damp paper towel to retain moisture heat on medium power in 5-6 minutes, checking regularly, until itâs heated through.
FAQ’S
How long should I cook a Sirloin Tip Roast?
Cooking time varies based on the roast’s size and desired doneness typically, roast at 450°F for 15 minutes, then reduce to 300°F and cook for about 90 minutes for medium-rare. Always use a meat thermometer for accuracy.
Can I cook a Sirloin Tip Roast in a slow cooker?
Yes, but the texture will be different from oven roasting it will be more like a pot roast, tender and easy to pull apart.
How can I make gravy from the drippings?
Skim the fat from the drippings, then simmer them in a pan add flour to thicken, stirring continuously. Add stock or water to reach desired consistency, seasoning as needed.
How should I season a Sirloin Tip Roast?
Simple seasonings like salt, pepper, garlic powder, and rosemary are great you can also marinate it or use a dry rub for extra flavor.
What internal temperature should I Cook my Sirloin Tip Roast?
For medium-rare, aim for an internal temperature of 135°F; for medium, aim for 145°F. Remember, the temperature will rise a few degrees while resting.
Try More Barefoot Contessa Recipe:
- Barefoot Contessa Orzo Salad With Cucumber
- Barefoot Contessa Roast Chicken
- Barefoot Contessa Green Bean Casserole
Barefoot Contessa Sirloin Tip Roast Nutrition Fact
Amount Per Serving
- Calories 240.6
- Total Fat 16g
- Saturated Fat 6g
- Cholesterol 70mg
- Sodium 55mg
- Total Carbohydrate 0g
- Protein 22g
- Iron 23%
Barefoot Contessa Sirloin Tip Roast
Description
Barefoot Contessa Sirloin Tip Roast, made with a 4-5 lbs sirloin tip roast, olive oil, garlic powder, pepper, salt, dried rosemary, and onion, serves 6. It requires about 2 hours of cooking, including a high-heat sear and slower roasting.
Ingredients
Instructions
- Warm the oven up to 450°F.
- Take the roast out of the fridge at least 45 to 60 minutes before cooking.
- Season the roast and rub it with olive oil. Place thick onion rings in the bottom of a dark pan. Do not split the rings.
- Put the roast on top of the onions. You might not need all of them, but the onions must be covered with roast or they will burn.
- It takes 15 minutes to roast at 450°F. Turn down the heat to 300°F and roast until the food is done the way you like it. About 90 minutes more at 135°F for medium-rare or 145°F for medium well.
- Pull it out of the oven a few degrees before it’s done. I usually do this when it’s about 142°F, and cover it loosely with foil. Rest for at least 20 minutes before cutting.
- Cut up the onions and throw them away. Save the fat from them for gravy or to add to soups or stews later.
Notes
- Use a Meat Thermometer: To ensure perfect doneness, use a meat thermometer. Insert it into the thickest part of the roast for an accurate reading.
- Olive Oil for Flavor and Moisture: Rubbing the roast with olive oil before seasoning helps the spices adhere and adds flavor and moisture.
- High Initial Heat: Starting at a high temperature creates a nice crust on the outside of the roast.
- Reduce Heat for Even Cooking: Lowering the temperature after the initial sear ensures the roast cooks evenly without burning.
- Donât Overcook: Sirloin tip can become tough if overcooked. Aim for medium-rare to medium doneness for the best texture.
