Four pounds of sirloin tip roast is a lot of meat, but well worth the extra time and preparation it takes to cook it right. Although red meat like beef sirloin contains its fair share of unhealthy saturated fats, that doesn't mean you should never indulge in this flavorful and filling meat option. Just make sure you eat plenty of unsaturated fats, such as whole grain breads and vegetables, along with it. Roasting a hunk of meat this size will take a couple of hours, so get started with plenty of time before your meal.
Pull your roast out of the refrigerator two to three hours before you plan to start cooking. Set it on your cutting board to warm to room temperature for even cooking.
Preheat your oven to 350 degrees F.
Trim any fat off your roast using a carving knife.
Mix the seasoning mix with about 1 tbsp of olive oil. Rub the roast thoroughly with the mixture on all surfaces. Place the roast on the roasting rack in the roasting pan.
Cook the roast for one hour.Turn the roast over in the roasting rack and insert the meat thermometer.
Return the roast to the oven. Remove the meat from the oven when the thermometer reads 135 degrees for medium rare, 145 for medium and 160 for well-done.
Cover the roast with foil. Let it stand for 20 minutes to let internal heat finish cooking the meat before you carve.
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- Recipe Tips: Beef Cooking Times
- "Better Homes and Gardens New Cookbook"; Ed. Jennifer Darling; 1996
Beverlee Brick began writing professionally in 2009, contributing to various websites. Prior to this, she wrote curriculum and business papers in four different languages. As a martial arts and group fitness instructor, she has taught exercise classes in North America, Europe and Asia. She holds master's degrees in French literature and education.