GRILLED SIRLOIN ROAST
My grandmother passed this recipe down to my mom, and it's a gem. The tasty sauce makes the beef and carrots so tender, and it's made with many ingredients you'll already have on hand. You won't want to eat pot roast any other way! -Krista Smith Kliebenstein, Broomfield, Colorado
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the flour, ketchup, Worcestershire sauce, brown sugar, vinegar, 1 teaspoon salt and mustard until smooth; set aside. Sprinkle pepper and remaining salt over roast. , Grill roast over medium heat for 5-10 minutes or until browned on all sides. Transfer to a heavy-duty 13-in. x 9-in. disposable foil pan. Pour reserved sauce over roast. Top with the carrots, tomatoes and onion. Cover pan with foil. , Grill over indirect medium heat for 3 to 3-1/2 hours or until meat is tender.
Nutrition Facts : Calories 284 calories, Fat 8g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 792mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 2g fiber), Protein 34g protein.
DAN'S GRILLED SMOKED SIRLOIN TIP ROAST
We took advantage of a sale from our local grocery store & purchased a nice lean 5 pound Sirloin Tip Roast. My husband wanted to try Grilling it, instead of my usual oven method, so we decided to do it while the weather was still nice. I came up with a combination of spices that I felt would compliment the roast, using Smoked...
Provided by Rose Mary Mogan
Categories Roasts
Time 2h25m
Number Of Ingredients 12
Steps:
- 1. You will not need all of these spices for one roast, so having an empty spice jar is helpful in storing the leftover spice blend to use later. You may also use other spices of your own choosing if you do not like the ones I used.
- 2. After measuring out each spice, add them to a blender or food processor and process until they reach the desired texture needed to season the roast. The blend should look something like this.
- 3. Place a reasonable amount on a small plate, & then sprinkle liberally over the entire roast. Using a small plate keeps you from contaminating the entire batch of seasoning with wet fingers. Being sure to cover all sides, top and bottom. Then Place in a large recloseable bag or wrap in saran wrap and allow to sit a few hours or preferably overnight in fridge so spices can penetrate the roast. Remove roast from fridge at least one and a half hours before you are ready to grill to allow roast to come to room temperature.
- 4. This is what the well seasoned roast looked like before I placed it in the fridge. Then I brought it to room temperature before placing it on the grill.
- 5. My husband used the Weber Grill to make this roast. I measured out all of the spices, and then pulverized them in a food processor for the roast. Season the Roast, and allow it to marinate a few hours or preferably overnight. Prep grill for INDIRECT HEAT METHOD to cook the roast. By adding the charcoal to one side, then igniting it and allowing it to turn grey for a high temperature before placing the roast on the grill.
- 6. Using a 9X12 size pan, add about 4 tablespoons of Extra Virgin Olive oil. The reason for this is that the drippings from the roast will flavor the olive oil as the roast cooks, and this makes a great flavored Au Jus to go over the Roast once it has been sliced.
- 7. When ready add the roast to the grill. But do not cover the pan with foil. Cover the grill with the grill dome. Then cook using indirect heat(charcoal on one side, & Roast on opposite side of the charcoal) until Roast reaches an internal temperature of 145 degrees F to 150 degrees F. for medium rare. Cook longer if you prefer less rare.Then remove from heat, cover with foil and allow to rest at least 10 to 15 minutes before carving.This allows the juices to redistribute within the roast. Our roast took approximately 2 hours. If your roast is smaller or larger adjust the time accordingly.
- 8. Carve roast into desired slices, then serve the Au Jus over each individual slice as desired.
GRILLED BEEF SIRLOIN TIP ROAST
My husband made this for lunch today. He grilled it over charcoal and the meat ended up being very moist and tender. Great flavor and easy to make! Preparation ime equals marinating.
Provided by Dine Dish
Categories Roast Beef
Time 9h
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine oil, garlic, teriyaki marinade and liquid smoke in sealable plastic bag; mix well.
- Add the roast.
- Squeeze air from bag, allowing marinade to cover the roast; seal.
- Marinate in refrigerator for 6-8 hours, turning occasionally; drain.
- Place roast on grill rack over medium-hot coals.
- Grill with lid down for 45 minutes.
- Turn the roast over and grill for another 30 minutes or until done to taste.
- Cut into 1/2 to 3/4 inch slices.
- Serve immediately.
THE BEST GRILLED SIRLOIN TIP ROAST
If you're looking for a flavorful cut of meat that's still pretty lean, give this tri-tip steak recipe a try. I like to cook it slowly over indirect heat, mopping it frequently with red wine sauce. -James Schend, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Sprinkle roast with salt, thyme, garlic powder and ground pepper. Cover and refrigerate at least 8 hours or up to 24 hours. Meanwhile, in a sauce pan, saute onion in 1 tablespoon oil until tender, about 5 minutes. Add wine, thyme, garlic, peppercorns and cloves. Simmer until reduced to ¾ cup. Cool; strain, discarding solids, and refrigerate., Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer's directions., Pat roast dry with paper towels. Brush with remaining 1 tablespoon oil; place over drip pan. Grill, covered, over medium-low indirect heat, brushing with mop sauce every 20 minutes, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-1/2 to 2 hours. Let stand 15 minutes before slicing., If desired, in a small bowl, stir together butter, horseradish and thyme. Serve on top of roast.
Nutrition Facts : Calories 262 calories, Fat 13g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 1027mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 32g protein.
BEST SIRLOIN TIP ROAST
This makes a delicious pot roast, and you can use the liquid to make a wonderful gravy. Great with mashed potatoes.
Provided by Gnat B. Myers
Categories Meat
Time 8h35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Remove roast from fridge and place on a rack for thirty minutes to come closer to room temp (skip this step if in a hurry).
- Heat a cast iron skillet or sturdy Dutch oven over medium high heat about five minutes. Meanwhile, pat dry the roast so it will brown properly.
- Sprinkle kosher salt over hot pan, and add roast, browning on both sides.
- Meanwhile, slice onion and mushrooms. Set aside.
- When roast is brown, remove to crock pot; turn on low.
- Add onions and mushrooms to skillet, without wiping it first. Cook, stirring frequently, until onions are brown and mushrooms have given up their liquid. The mixture should be dry but not burnt.
- Add water and stir, scraping bottom of pan to get all of the flavorful bits.
- Pour hot onion mixture over roast. Cook on low eight hours (or high for four).
- If you want to make gravy, drain the liquid off the roast at the end of the cooking time, into a liquid cup measure. You should have about two cups. Add water if necessary or remove excess liquid until you do have two cups. Melt two tablespoons butter in a skillet or medium saucepan. When foam subsides, add three tablespoons all purpose flour. Stir a few minutes to cook the flour, then whisk in liquid slowly to avoid lumps. Cook until thick and serve over meat and mashed potatoes or rice.
Nutrition Facts : Calories 10, Fat 0.1, Sodium 875.9, Carbohydrate 2, Fiber 0.5, Sugar 1.1, Protein 0.7
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