Silver Tip Roast Beef Herb Crusted
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03/28/2004
I used a 3 lb tri tip roast for the meat. Combined the ingredients and put the roast in a big baggie and put the rub all over information technology and let it marinate in the fridge for four hours. Cooked information technology on my grill using the indirect method for near 36 minutes. You have to let it rest for 10 minutes or so. But oh my god!!!! We all simply LOVED it. The meat was so juicy and tender and so very very tasty!! If I could, I would take given this 10 stars!!! Served it with potato salad and fresh corn on the cob. SCRUMPTIOUS!!
01/23/2007
very tasty! i needed to cook information technology less time, though... i similar it medium rare. i followed the directions but it kinda got too well done. my parents used to melt a roast at 200 degrees, ane hour per pound and it came out perfecto. i shall try this rub with their timing next time. I loved that I had all the ingredients to this rub! thanx
02/x/2006
This is such a adept combination of spices! I use information technology for more than than just this particular recipe, as well: One variation I savor, particularly, is to add a couple tablespoons of flour to the mixture, then I braise the meat presently before putting it into the oven to cook; the "blackened" crust that forms on the roast is 2nd but to the amazing gravy that comes from the drippings. My fiance and his brother will never be able to swallow at dwelling house anymore because I've outdone their mom...
ten/03/2005
The all-time rub I've ever made. Followed it to a tee but used i/2 T of tabular array table salt instead of 1 T kosher. Used a 2 lb tri tip roast at 350 for 45 minutes (until 140 caste internal), turned off estrus, let sit for 15 minutes, remove from oven, comprehend with foil, and sit some other 10 minutes. Came out perfectly medium rare.
02/08/2006
I honey rubbed roasts, and mixing the herbs and spices with olive oil ensures the flavors will stick. The xv min. rest time allows dried herbs to groovy, the oil to absorb flavors, and helps make all very easily spreadable. This roast comes out exactly medium rare, the way we like it. An instant-read meat thermometer is essential, especially when roasting for guests.
03/nineteen/2007
All I can say is YUM! I used minced fresh garlic instead of the garlic powder and added some celery seed. I roasted it with carrots, celery, onion, cauliflower, asparagas, and red pepper and a splash of port to keep the veggies from drying out. It was wonderful! Thank you for the great recipe!
04/28/2012
Sirloin Tip is a lovely cut of beef, cheap, and if prepared properly, tender and flavorful. Information technology's similar a cross between bottom sirloin and bottom round, quite similar to rump roast. I've read that information technology'southward non actually sirloin properly speaking, and since it's then lean it can exist tough if cooked at high temps. Low, slow and medium rare is best, simply similar rump roast. However, I must concur with another reviewer hither - NO crock pot please! A deadening cooker will make this into pot roast, and there are much better (and even cheaper) cuts for that, like chuck. Sirloin Tip tin accept a steak-like season and texture, and I think few of united states would pass up steak in favor of pot roast! I've fabricated this twice, first time as written, and the consensus is correct - information technology'south more spicy than herby. It's like a spicier version of Linberg & Snider Porterhouse and Roast Seasoning. That's pretty high praise, and information technology can be a nice change of pace from that old standby. Only only like that mix, information technology's ameliorate in moderation. Pasting it on is a bit much, and second time effectually I omitted the oil from the mixture and instead practical it directly to the roast, then dusted with the dry spices. MUCH improve that way, IMHO. And then my standard Sirloin Tip prep - sear in a fry pan, browning all sides; insert an electronic in-oven thermometer into the thickest function and roast at 225F until the centre reads 140F. Take it out and embrace, let it sit for 15 minutes, piece thinly. Beef heaven!
03/18/2010
For anyone thinking of making this in your slow cooker... DONT!! Cheap meats are for braising (pot roasting). Good cuts of meat like a sirloin are best with dry roasting- no liquid!
07/eighteen/2008
For my roast cooking impaired self, this was super piece of cake and turned out fantastic. The thing that needs emphasis, if in that location are others of y'all out there similar me, is that this needs to be slice newspaper thin! We sliced it i/four inch thick and it was tough, but and so tried it paper thin and it was just as tender every bit prime rib. For those of you that know you are supposed to piece this blazon of roast thin, deplorable this is for the rest of the people out there like me that have no inkling :) I followed the recipe to a tee, just only used one/two of the salt and half of the cayennne and it was yet spicy (non the meat, but the gravy was). Also I put a loving cup of beef broth and a cup of water with a few bay leaves in the bottom of the pan while it roasted for the gravy. SUPER YUMMY!
08/04/2009
excellent!!! I halved the cayenne (for the kiddos) and used some italian seasoning instead of oregano/thyme (crushing italian seasoning in the palm of my hand before adding, equally it releases fresher flavor)We besides used veggie oil every bit hubby detests EVO. I let a 6.5# sirloin roast marinate for about 6 hours in the fridge. Added quartered potatoes, sliced onion and beef broth to pan, put roast on small rack in centre, and foil wrapped the whole matter. and so roasted in 325 oven for ii.5 hrs (didn't let meat go fully to room temp b4 roasting, only sat out 30 mins) OMG information technology was so delicious! It fabricated the best au jus as well! whole family unit devoured it, and it's rare for everyone to agree on anything! next day we sliced remaining meat sparse and warmed upwardly in au jus and it made the greatest sandwiches! tytyty for a great recipe, and tytyty for this allrecipes community for neat reviews that let originally clueless cooks similar me make masterpieces such as this!
08/11/2010
This is a keeper. I made a 5 1/two lb roast on the Weber BBQ - indirect. Estimating 17 minutes a pound - information technology was wonderful. I let it residual, covered in foil for about 20 - 30 minutes to let the juices re absorb. It was tasty and tender. Thank you for a groovy recipe. BTW - if yous are looking for a rare to medium rare roast - take it off at 130 and permit balance. You won't be disappointed.
10/07/2007
tin can you say "wash the beefiness OFF please?" one time once more i fall in the few--this was WAY too spicy. of course i used high quality paprika that is hot in itself. and i DID wash the beef rub off. i hour was likewise painfully curt to melt. lamentable--my mouth is called-for and i feel a trivial unkind...
12/thirty/2009
First time reviewing, but wanted to say the flavours were DELICIOUS. I ended up with a wee bit more than cayenne than intended, then a minor extra kick. Substituted regular common salt(one i/2 tsp) since my kosher has gone missing. Broiled the 1 hour, turned off and left for 15. Then another 5ish minutes on the cutting board with foil overtop. The temperature was a perfect medium-rare(our favourite), so patently one would cook it a chip longer for more well done. Diners were myself, the married man, and our 15 year former daughter. Ii of our 4 children are open-minded eaters and she'southward one of them. RAVE REVIEWS! A long silence while they were devouring their plates. If we all had more room in our stomachs, and more than meat leftover, we would have eaten more than. Only little 'tip' of my own I would add is to put the meat fatty-side upwards, if there is any fat on your roast. The fat melts away from the heat and goes down through the remainder of the meat, making it -extra- juicy.
08/06/2010
The spices in this rub are fabulous!! The roast was outstanding, it was juicy, and flavorful and cooked to perfection. We did a 12.v lb roast and sliced the leftovers thin for sandwiches the adjacent day and information technology was still tasty and not at all dry.
08/11/2011
I got a 2lb sirloin tip on sale, reduced the spices to 2/3 of each and the salt to a half. I simply use smoked sugariness paprika and that gave information technology an amazing smokey odour and flavour.I left out the cayenne. I didn't have onion powder so I quartered a medium onion and threw it in a Pyrex dish with the roast and baked uncovered. I am concerned about cooking in/with aluminum. I make all my chicken and beef roasts in Pyrex dishes they don't require greasing or adding water either, the meat will give out information technology's ain juices and it never sticks. I reduced the blistering heat 25 degrees equally you should with baking in Pyrex dishes and roasted it 30 minutes per lb considering I prefer it medium. My roast came out tender and perfect and released almost half a loving cup of delicious juice/gravy in the pan. Make certain to let it sit when done every bit indicated or else near of the inner juices will run out while cutting and your meat volition stop up beingness tough. Hubby gave information technology a thumbs upward. He had to have a sandwich immediately! Overall we loved the herbs and spices and the roast was a great success. I also threw in some potatoes and eggplants to roast on the lesser rack :) nice sides to get with it. It's a keeper.
01/28/2011
Very good. Nonetheless, information technology took i hour and 1/2 just to get it to rare and probably another fifteen minutes or so to get it to medium.
02/15/2007
Succulent The merely affair I did unlike is what my Mother always did. Before I rub the meat with the seasonings I rub the entire piece of meat with gravy principal or kitchen boquet information technology seals in the juices and makes a really nice gravy then I put the meat on a rack instead of sitting it directly on the bottom of the pan. I also mixed one package of dry onion soup with a 15 oz. can of beefiness broth and poured it into the bottom of the pan~ I kept an eye on this to brand sure it does not dry out.If then add a small-scale amount of water. I will e'er use this recipe it was crawly. Thanks
02/09/2008
I tin't understand some of the less than shining reviews on this. This rub is awesome and so easy- I always accept the ingredients. I didn't find it salty at all. The just thing I did was have downwardly the cayenne considering of the kids- not sure how much I actually did use. It smelled wonderful while cooking. I took it out at 140 and covered with foil for 15 minutes- sliced it thin was a great medium rare. Turned a cheap roast into a gourmet roast. Best part is that information technology wasn't stringy boiled tiresome cooker meat. Great with horseradish and a drinking glass of wine. Thanks for sharing this gem...
03/10/2009
Delicious! I did this in the slow cooker...
03/ten/2004
Sirloin tip roasts aren't exactly the almost tender cuts of beef but they have a smashing flavor and this rub is the PERFECT compliment for this blazon of roast. The consistency of the rub is excellent and it doesn't overpower. I ever cook a sirloin tip to 150 degrees and allow it sit 15 minutes which gives the meat the perfect pinkish appearance. Yous don't want to overcook this beef or it will exist EXTREMELY tough to chew. As well be certain to line the baking canvass with foil as per the recipe as some of the the drippings tend to really take concur while baking.
03/26/2010
This is an awesome recipe! The rub was sooo proficient. I did like others and cut the salt down to my taste and glad I did. What's nice is you tin cook it to your desired wellness. This recipe is a keeper.
04/26/2008
I've fabricated this many times. Men LOVE this! Actually, everyone loves this. Leftovers brand absolutely killer sandwiches! A few tips I've gleaned from the other reviewers- 1. Accept the meat out of the fridge a full hr before yous cook it. two. Don't overcook it. It needs to be pink in the centre. 3. After cooking, let it sit down 10 minutes earlier slicing. That will assist hold juices in the meat. In that location'll be enough of juice in the pan, which is and then delicious!
eleven/10/2008
Did in the crockpot on low for 7 hours with some potatoes and carrots. Husband loved it!
01/26/2011
Great rub for a roast. I used it on a pork roast and it tasted merely a s proficient! Thanks for sharing!
11/09/2011
Nifty Flavor! I made this with a iv.75lb rolled roast. Rubbed seasoning all over meat and let information technology sit for about 1 hour. I then put it in a shallow pan with a rack on the lesser. Per some other reviewer, I added a cup of beef broth to assistance with making gravy subsequently. I cooked this at a 325 oven for 1 60 minutes, then 30 min at 350 until temp was about 135 and so took it out and sabbatum it on my counter covered with foil for about 30 min for a PERFECT med rare roast. SOOOOO tender and great flavor. My three teenage sons and married man finished the whole roast for dinner! They left me one slice ...so overnice of them :) I will be making this for years to come. Thank you for this recipe! btw- the gravy was Wonderful with the drippings....I saved the goop I was not going to use from this to make gravy, in water ice cubes in the freezer for making soup or more gravy in the future.
01/30/2011
Very good. It was my first fourth dimension making a Sirloin Tip ROast and this recipe is a keeper. Next time I volition cook it to 135 degrees. It was a piddling also washed for my liking.
01/04/2011
I made this last night, I used pork boneless sirloin. It was perfect my husband liked information technology so much. I simply have to modify a few ingredients because I did not take everything I substituted the oregano and thyme to herbes de provence, used garlic salt pulverization and lessen my salt. I read in one of the reviews that it'due south a bit salty and so instead i tbsp. I simply used 1 tsp. (too much salt is not good for yous anyway) and merely 1 tbsp. paprika. Cheers for sharing the recipe.
09/19/2008
Forget pot roast...this is our favorite way to eat roast. We usually cook it on the grill for easy cleanup...plus it cooks faster and comes out perfect on the inside.
xi/01/2009
Great roast! I used the recipe as written and it came out as a perfect classic. Literally the best roast I've always made and I've been cooking for 40 years. I prefer this to a dry rub. And over again, if it was too salty, it'southward because you didn't use kosher salt which has approx. one-half the sodium.
02/22/2004
I take to say the "rub" you advise to put on the roast is UNREAL, inside a few minutes of putting the roast into the oven the whole house smelled wonderful. The roast was so tender and the taste and smell dissimilar this world cheers for sharing the "rub".
05/07/2008
Sooo good! I made this exact to the recipe. I besides tossed some mini potatoes and carrots with the seasonings and olive oil and threw them into the pan with the roast. When the roast was done I removed it from the pan and put the veggies back in the oven nether the broiler for a few minutes to get them crispy. A+ recipe. Will be using over and over again.
12/07/2006
Fantastic. Hubby kept commenting on how perfect it was with every bite! I ate much more in one sitting that I wouldn't take believed earlier! I was just bummed that we didn't take any horseradish, lol. This is my number ane roasting recipe from at present on!
03/23/2008
Great flavor. I the recipe exactly for the rub. I didn't have fourth dimension to melt the roast in the oven and so I put it in the crock pot with 1 loving cup of beef broth. After 4 hrs on loftier it was a trivial dry but that was my fault. Side by side time I'll start with 2 hrs on high or 4 on low. I made a bang-up gravy with the liquid in the crock pot past adding a little milk and corn starch and boiling until thickened.
09/29/2013
I did non like the paprika at all and would not use information technology again. Side by side fourth dimension I would use the other spices and leave out the paprika. I too added flour to the rub and it did assistance to make a keen gravy (which I would accept preferred paprika-free). As with all beef roasts I melt, I cooked it for 15 minutes at 475 degrees and and so cooked it the rest of the time at 250 degrees. Information technology was so tender and cut like a tenderloin.
05/31/2009
I am happier than a sus scrofa in mud with this recipe. I followed as stated. I did non even cut the salt, which I debated for personal reasons. I did utilize Kosher, I can see if you are using tabular array common salt you would cut it. I did cut the cayenne to 1/eight, just because I did want to overpower the kid. This meat and directions came out so tender and juicey. It sliced perfectly. Always remember meat should be at almost room temp before putting oven or grilling. Do not put cold meat direct in oven or grill. Huge difference. Joel if you were close by I would kiss you! Thank you a million!
01/30/2006
OK...so I was looking for a roast recipe that differed from the standard cream of mushroom - onion soup mix stuff and came beyond this. One discussion: EXCELLENT!!! I used this on a 3lb chuck roast and afterwards marinating information technology in the rub overnight, threw it in the crock pot along with some mushrooms and beef broth and voila - perfection. My boyfriend claimed information technology was the best roast ever and bated from my dad's I would have to agree! Leftovers were even better. Cheers much for posting the recipe!
12/xiii/2011
Best roast I accept e'er fixed! Used ingredients to the letter of the alphabet, thats the only way I experience like you lot can honestly rate a recipe however, I rubbed the roast then put in fridge for a few hours, and so took out and brought to room temp, broiled at 350 wrapped tightly in foil when I took information technology out of the oven was floating in juice!! left wrapped to rest at least 15 minutes will use this recipe again and again, also I cut it very thin and yous did not even need a pocketknife to cut information technology up, wonderfull!!
04/ten/2008
YUMMY! Full of flavor, and for my tastes, non too spicy or salty. I rubbed the herbs into the roast and let it set for 6 hours. A keeper.
08/10/2008
I used this rub for the first time and it worked out perfectly. I didn't have onion pulverization simply it didn't matter. I left the rub (minus onion powder) on the roast overnight in the fridge and the side by side day, cooked the roast in the oven until the meat thermometer read 140°F. I allow it sit for a few minutes (about 10 minutes) earlier slicing and serving it. The wonderful herb rub gave a fantastic flavor to the sirloin, and it was cooked just right, medium rare and tender.
03/22/2010
Awesome sense of taste! I made the rub exactly equally stated. Cooked to an internal temperature of 135 and then let it sit down for fifteen minutes until information technology reached 145. Used the drippings to make gravy, however information technology was very salty gravy. The roast did not taste salty at all. Added actress water to the gravy to alleviate the saltiness. Served with Yorkshire Pudding, mashed potatoes and glazed carrots with brussels sprouts. Too good for words!
04/09/2009
I think this rub is fantabulous. I e'er apply information technology whenever I brand a Sirloin Tip Roast. I use this recipe exactly every bit written and it cooks perfectly and tastes delicious. I simply dearest it, and and then practise my guests.
06/05/2007
This recipe was fantabulous. The only communication I would give readers is to make certain they use a good quality paprika. I used a smoked sweet Castilian variety. This tin make or break the dish. Flavor was superb. Try to let stand overnight if possible...adds even more of the deliscious flavour from the rub.
09/24/2007
There was too much cayenne pepper in this for our liking and information technology made the gravy so spicy that the kids wouldn't eat it. My married man didn't even finish a full slice. I'1000 non sure what I'k going to do with all the leftovers.
04/10/2014
This came out great! It was tender, juicy, and flavorful. I made some alterations, based on other reviews: I was using table common salt, and so I just used ane tsp. I reduced the cayenne to i/4 tsp and paprika to ane/ii TBSP. Instead of garlic powder, I used 2 tsp minced garlic. I put the spices, oil, and roast in a plastic ziplock purse and shook well to glaze. I let information technology marinate overnight and brought it to room temp (near ane hr) before cooking. I used a shallow roasting pan and put the raost on superlative of a rack. I added 1 can beef broth, 2 bay leaves, and half a sweet onion (sliced) to the bottom of the pan. It took about 1hr 5 min for my 3lb sirloin to accomplish 135 degrees (in the heart). I removed it from the oven, and let it sit down (covered) for about 15 min before slicing. The ends came out med well, and the middle was a perfect med rare. I volition definitely make over again, just adjacent time accept the roast out of the oven at 130 degrees, equally I like my beef rare.
xi/21/2010
This was the Best roast nosotros take e'er had! Thank you and then much for sharing. Hither is what I did: Seared the roast on all sides while it was withal semi-frozen. Placed it in a container with the rub and marinated it for almost 4 hours. Baked it at 300 until it reached an internal temp of 140. Tented it with foil (and left the thermometer in) for about fifteen minutes. Honestly, the rub is amazing and I volition utilise this recipe for the remainder of my life now!!
01/19/2012
The cooking method in this recipe was absolutely fantastic- I will certainly make roasts this way again every bit the meat was perfectly cooked and very juicy. The spice rub, however was out of balance. My family loves things spicy but there was WAY too much paprika and cayenne- these spices completely overpowered the other flavours. Side by side fourth dimension, I'll accommodate the spice more than to our liking (cut the paprika downward to a teaspoon and the cayenne by at least half, maybe more). That being said- spice mixes do tend to relate to personal preference. The cooking method was fantabulous and that's why I've given 4 stars. I'll make this again with tweaks to the spice.
03/21/2004
A smashing tasting rub. I prepared the rub and rubbed it into the meat, wrapped the meat up in clear wrap and let it sit down in the frig for iii hrs. since I had the fourth dimension. I cooked my roast (but one one/ii lbs.) at 450 for 25 min., added a cup of water, reduced to 375 and cooked for another 25 min., basting it until it reached 150 temp. Permit it sit down while I fabricated the gravy. I served it with Roasted Garlic Cauliflower (on this site) and mashed potatoes.
01/23/2010
I was tired of ho-hum roasts that all sense of taste the same then I decided to give this a endeavour especially since we similar hot, spicy nutrient. It was very good (my husband yet talks virtually how skilful it tasted!) but like other reviewers, I cut the salt downward. Aside from using the sauce for au jus, some other good thought is to apply it equally gravy by draining information technology into some other pot, adding a beef bouillon cube and some corn starch. :-)
01/05/2006
This recipe makes an excellent roast as is, only it as well works very well when prepared every bit directed but slow cooked in a crock pot. The left-overs from this (if there are any) tin can be slow-cooked again to brand pulled beef barbacue, and the herb crust cooks into the sauce to give a nice kick!!
02/27/2011
Divine. I cooked the roast in the deadening cooker on high for about 5 hours, which may have been overkill, merely it was fall-autonomously delicious!
11/17/2009
I had a minor cut ii.25 lbs. only cooked for 45 mins. Should have stayed in a bit longer. My roast was corking! This rub is Amazing!
05/24/2011
This is a decent base rub to springboard off of. I replaced the cayenne with dry mustard pulverization and omitted the thyme. I've read some reviews about how moist and tender the roast was. I don't attribute that to the rub, since there isn't anything in it that tenderizes at all. It just provides some flavour, which I didn't find to exist as well salty at all.
02/12/2013
Tasty but I used less salt because I didn't have Kosher salt. I used ane teaspoon of salt and it was however a scrap besides salty.
11/09/2010
Crawly! Followed instructions to a T (doubled the rub, every bit I had a 5 lb roast). Turned out perfect. Recollect this could easily replace the prime number rib roast at Christmas!!
10/25/2010
This was the all-time roast beefiness I've ever fabricated. The rub was cracking only of course doesn't season through the meat.....as expected. Merely the cooking instrucions for the roast made information technology absolutely perfect. I call up this rub would requite a lot more flavour to chicken.
10/16/2004
WOW!!! I've finally institute a recipe worth reviewing. I had to make 2 copies of this just to send home with my guests. But modify I made was cut the cayenne in half (were light weights hither). I rubbed the roast and allow it sit overnight in the fridge in a zipper bag, and so threw it in the crockpot on loftier for 5 hours. PERFECTION!!!!
03/23/2005
I gave this recipe iv stars 'cause I loved it. But I had to tweak it a fleck. One hr was non plenty time for roast to melt..... brand sure yous use a meat thermometer! Melt for 1 1/2 to 2 hours. I also cut back on the black pepper and the cayene pepper, it made the gravy too spicy! and I honey not bad gravy. For tougher cuts of meat I will use this rub and so sear the roast, wrap it in tinfoil to cook and information technology turns out GREAT!!
02/03/2009
This produces outstanding flavor. Only for real out-of-this world Roast Beef, follow these instructions: If you lot have time, marinate the roast eight+ hours. Place tri tip roast on shallow rack in roasting pan. Roast at 375 for xxx minutes, lower heat to 250 and continue to roast until internal thermometer reaches desired doneness (160 for medium, my personal favorite). Mouth watering!
07/04/2009
This is wounderful! I love the seasonings, and it made a very tasty gravy. Thanks!
03/31/2008
I trimmed it before I seasoned information technology. My married man said it was succulent and confided, "Much better than my mom used to make!" Only, I did make information technology in the slow cooker. With two piddling ones, it was super piece of cake and my kids LOVEd it. Fifty-fifty with a little bit of a spicy kicking. I had it on a low setting and let information technology sit all solar day long. Information technology was just perfect, juicy, and fell apart. Will surely make again!
ten/twenty/2009
I couldn't remember what cut of meat I bought and was agape that it was a pot roast so I used this rub on it hoping information technology would give it plenty flavour and tenderness to brand information technology worth eating.I fabricated the rub exactly as directed and used the full amount of kosher common salt and didn't think it was too salty at all! I let the rub sit about xv-20 minutes and then rubbed it on the meat (which was at room temp). I baked it at 350 and afterward about 30 minutes I checked the temp and information technology was at 150. I turned the oven off and allow information technology sit inside for about 5 more minutes earlier removing it completely from the oven. It made quite a scrap of juice, which leads me to believe that information technology was a sirloin. I let the meat residual for well-nigh 10 minutes before cut it so poured all the drippings over the cut meat. Nosotros didn't accept potatoes with our repast then we only used the drippings as they were as a dip for the meat and it was wonderful! Just the right amount of flavor and spice. This is the second or 3rd time I have used this recipe and every time the flavor is fantastic! Thanks for sharing.
10/05/2008
I used a bottom roast, and it worked beautifully cooked very slowly (250 degrees) to an internal temperature of 140 degrees. This mostly tough cut of beef turned out marvelously tender and delightfully seasoned.
08/08/2007
Nosotros LOVE this recipe. I ususally allow the meat marinate in the rub for a few hours prior to cooking. I have too tried this with eye of round roast and it works bang-up!
03/28/2011
didn't treat this recipe. Won't be making it once more.... at least won't be baking information technology in the house. Might be better grilled after it has time to marinate!
10/08/2012
Swell seasoning! I would similar to add a little bit of brownish saccharide, merely to sweeten information technology a flake, and I used fresh chopped garlic instead of grand. powder, amazing. I added vegetables to the mix and the flavor of the veggies. I could swallow them all solar day if I had the take a chance. I let the meat stand at room temp while marinating before cooking it. It turned out perfect. Great recipe.
10/05/2008
Very good. Less table salt. Actually the Paprika is a good salt substitue......the rub ingredients resemble a famous "BAM" recipe. and good at that..
03/eleven/2008
Fantabulous!! The but matter I did different was cut the table salt in half & add together water to the bottom of the pan half way through cooking. My gravy was so yummy! This is a keeper! Thanks!
04/03/2004
Very yummy and easy to make. Lining the pan was a very good thought. I only made one change: I don't like really fiery stuff, and then I omitted the cayenne pepper and increased the garlic and onion powerder in its place. Also, information technology took about 1.5 hours to become the come across to medium-well.
03/16/2011
This had really good flavor! A piffling on the salty side and I did 1/2 tablespoon of sea salt. My roast was a little bigger than 3 lbs and so I let it go a little longer than one hour and information technology was however very rare. I also added some Rosemary to the rub. Very delicious! Next fourth dimension less common salt and cook a hair longer. Cheers for sharing:)
02/x/2011
I fabricated this a few weeks ago and am going to make it again tonight. This is an awesome recipe! I had gotten a sirloin tip roast for just over 2.00 on auction i twenty-four hours and looked for a recipe to apply with it. This i was loved by all in my family. I didn't fifty-fifty mind paying total price for some other roast! One thing that I did do was to cutting the gristle (argent skin) out of the eye before seasoning it.
05/18/2011
This was a very good recipe! I had back luck last time I made a tip sirloin, and so I was looking for something with lots of flavor. This did the fox! I don't like spicy foods, and this was perfect! After reading Joel's response about the salt, I did cutting the kosher salt in half to only 1/two tablespoon and it was not as well salty. I likewise didn't accept any cayenne pepper, so I skipped it. I had a 2lb roast, and then I just cooked it for forty minutes, then turned the oven off and let it sit in the oven for some other 15 minutes. It was perfect! Very flavorful and cooked perfectly! Thanks - I will definitely make this again! I almost forgot to mention that while information technology was cooking, my kitchen smelled like a restaurant! I kept sniffing the oven because it smelled SOOO expert!
12/xxx/2012
Wow! Very easy and great flavor. Highly recommend! Permit the roast come up to room temperature, coated information technology so put information technology in the refrigerator for several hours. Finally found something that volition give the meat a smashing flavor and non just the crust! I piled the potatoes, carrots and celery around the edges and let them bake also and fabricated actress for stew with leftovers.
02/03/2011
This was amazing - the spices were perfect, and the pan juices were slap-up. I'll definitely make this once more. Information technology's company worthy.
07/26/2009
Sounded then wonderful including the reviews, just the flavors but are non for united states of america.
11/19/2006
I just made this recipe, and it was outstanding! The "oestrus" from the spices was more understated than hot; gave it sort of a smoky flavor, which was delicious. I had plenty juice in the pan to brand gravy; I whisked a couple tablespoons of flour with a little water, so whisked information technology into the pan juices; brought to a boil and and then simmered for a few minutes. My husband raved about the flavor. Truly a keeper!
05/25/2010
I Liked the rub very much. I call back the roast needs to be cooked at a lower temp. Adjacent time I volition cook at 275 for a longer period of time.
03/23/2008
This was succulent! I used well-nigh one/3 the amount of table salt in the recipe, and cooked the meat to an internal temperature of 145 degrees for medium rare. I as well didn't accept garlic and onion powders on hand, and so used finely minced onions and garlic in the rub. Everyone loved it! Cheers for a dandy recipe!
02/08/2008
This was ane of the best roasts that I have had thus far. We did cut downwards the salt, as nosotros are not that fond of information technology, only the roast turned out nice, juicy and very flavorful. Thanks for a wonderful recipe. *Update* Nosotros have now made this recipe a few times. 1 change that nosotros accept fabricated is to use a sweetness paprika and supersede chipotle chili powder for the cayenne. It gives it a nice smokey flavour. Yum!
03/24/2010
VERY skilful. Fifty-fifty the 3-year-old ate it without complaint. It also made very yummy common cold sandwiches when the leftovers were sliced thinly. Will definitely brand this again!
02/03/2007
Very delicious recip!. I cooked a 4 lb. roast, and information technology took close to 2 hours to hit 142 degrees. I wish I took it out sooner, it was a little too well for our tastes, but the flavor was yet at that place and we really enjoyed it. Side by side time I will take it out at 135 as user ~TNT~ suggested. This will give me a perfect medium to medium rare roast. Thanks for sharing!!
01/01/2013
This is fabulous. I didn't find it as well spicy or salty. (But, I used to live in Southward Louisiana.) The flavor was great. I am going to invest in an electric pocketknife to go far easier to cut very thin slices as suggested. The flavor was great. Served with roasted Yukon and sweet potatoes and steamed broccoli and cauliflower. Yum. my roast was only a fiddling over two# so I cooked for just 45 @ 325 and then let it sit down for xv min.
eleven/24/2004
Delicious... I will definately be making this recipe again. Married man liked it as well. Had tons of flavor and tasted like I spent all day marinating this. Thanks for the post.
06/21/2011
I am not a red meat fan simply even I accept to acknowledge that this was really good. Make sure to take note of the kosher salt - if using table salt cut in half!
07/19/2004
Delicious! I couldn't get a sirloin tip, so I used on boneless chuck roast. Worked out just fine.
10/25/2009
Thanks Joel, this was so piece of cake and delish! I did cut way back on the salt and let the meat sit down on the counter for an hr with the rub on it. I threw a few slices of bacon beyond the pinnacle as well. The drippings in the pan fabricated the Best gravy, adding nothing only flour and h2o and fresh basis pepper...the color was beautiful on height of our mashed potatoes. Husband and daughter thoroughly enjoyed.
12/19/2009
The herb rub imparted a very pleasant sense of taste to my eye roast and did a good chore of flavorizing the meat furthest from the surface.
03/21/2012
This is a great recipe. I modified it slightly (cutting the oregano and thyme in one-half because I'g non a large fan and skipped the oil all together). Placed the roast coated with the rub in a ziploc bag in the fridge for about half-dozen hours. I also cooked my roast on the BBQ. I placed a drip pan with 1/2 inch of water under the middle grill of a 3-burner barbecue. Heated my BBQ to approx. 400°F (200°C) with lid closed. Turned off the eye burner under the drip pan than placed the roast on the grill over the unlit burner and roasted at medium-high rut with lid closed. For medium-rare, cook 20-25 minutes per pound. Then wrap your roast in foil and let it stand up x-15 minutes. Succulent!
eleven/23/2010
This was admittedly WONDERFUL! I had a 4 lb. sirloin tip roast so I cooked it in a roasting pan for 30 min. longer and it came out perfect. My husband and son couldn't terminate eating information technology and even my picky girl had 3 helpings! There wasn't much left over. I added a lilliputian beef broth to the roasting pan and made a very flavorful gravy. This is going to be a regular pick for our Sunday dinner rotation.
08/23/2005
This is the start time I have felt so strongly about a recipe that I HAD to review it! I can't even tell you how not bad this came out. I followed this recipe almost exactly (I halved the amount of cayenne considering I am a lightweight). My husband couldn't cease talking about how great this marinade was and he wanted to "make sure you can replicate this." The cooking time was very accurate for a iii lb roast also - I used a buffalo sirloin tip roast and after i hr it was PERFECTLY medium rare (about 130 deg. when I took it out to residue). All in all, FANTASTIC. Thank you, Joel!
ten/14/2013
LOVED THIS! My hubby bought a hind quarter of a cow and at present nosotros have all sorts of cuts of meat that I don't usually buy. Allrecipes to the rescue! And this recipe was fantastic! Subsequently reading the other reviews, I just made two small-scale changes (and another change by accident). I reduced the salt to ii/3 Tbsp (or 2 Tsps), and I put the roast in a ziplock after coating it with the rub and let it "marinate" for a couple of hours. The accidental change I made was that I grabbed my smoked paprika out of my spice drawer instead of the regular so I decided to do half and one-half. I had my parents over and my whole family unit raved over the results. Will definitely brand this again!
02/17/2013
I just made this for dinner and information technology was Crawly!!!!! When I read the reviews, I did read the few that said it was too salty or too spicy and I am 1 that does not similar a lot of table salt nor do I like things "hot" spicy. I followed the recipe to the letter and it was neither too salty or spicy. When the flavors of all the spices come up together it is simply magnificent!!! For those who do not like "hot" spicy I would suggest simply cut dorsum on the Cayenne or simply omit it all together. My hubby only LOVED this recipe! He said the taste was excellent! I will utilize this rub on other meats for sure!!!
03/10/2014
I have never been a fan of roasts. My married man picked up an Angus Sirloin Tip Roast and I thought, Dear Lord, what am I going to do with this. I found your recipe and am hooked. I have fabricated it at to the lowest degree once a week. I clean out Sam'south order of their SIrloin Tip Roasts everytime I am there. I use your version for pork and made a modified version for Craven by adding 2 tsp of poultry seasoning to the mix. Fabulous! Thanks for sharing!
05/01/2007
I actually liked this recipe.But the bake time was longer than what the recipe chosen for. I finally took my roast out about xx minutes longer than the recipe indicated,and information technology was still quite rare for my husbands' liking. I would ever get this cutting of meat on sale at the store and never know quite what to practice with information technology,other than merely bake it...finally I can make something proficient with those "sale roasts" :)
01/05/2010
Wonderful! My husband made ME dinner last night and chose this recipe. He has never done more than than a "spaghetti dinner" with jar sauce, simply this came out perfect. The flavor was bully - fifty-fifty my kids loved it. YUM. It'south a keeper.
06/12/2006
I consider myself a pretty practiced melt, but accept never been able to master roasts of any kind. No thing what cut of meat or how I cooked them, they were always tough. I made this for visitor this evening and all we could say was WOW! Could hardly quit eating it. This volition now and forever be my simply roast recipe. 1 thing, though, I'll use a trivial less salt side by side time. Just a personal preference. Thank you, Joel, for submitting this recipe!
02/26/2011
I put the rub on several hours ahead and let it sit while the meat continued to thaw. Information technology was Splendid!!!!!!!!! Tasty and Juicy Perhaps side by side time I'll add flour to the rub and make gravy.
06/30/2009
All-time roast ever... did mine in smoker!
10/28/2009
Keen RECIPE!! I made this with costless range grass fed beefiness and it was even ameliorate. A couple things though, similar the other reviews said, it was quite salty and "Joel" did say to split it in half if y'all don't similar all the common salt. That makes sense. And the amount of cayenne in it makes information technology just a niggling spicy so if you're cooking for a family that doesn't like spicy food or yous don't, simply omit it.
07/06/2011
This rub is very yummy. Will definitely utilize again.
Source: https://www.allrecipes.com/recipe/54839/herb-rubbed-sirloin-tip-roast/
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