I purchased this beautiful 8 pound Sirloin Tip Roast @ FOOD 4 LESS on sale at a great price of $2.98 per pound. Now a days that's a bargain and almost unheard of. So I was very pleased with my bargain.
I knew it would please my husband very much since he LOVES BEEF ANYTHING. I had never made one with Au Jus for him before, so I knew he would be very pleased.
Since Sirloin Tip is typically a lean cut of meat. I chose to wrap it in sliced smoked bacon to add flavor and moisture.
I also used my favorite Steak Seasoning along with other spices, used low sodium soy & Worcestershire sauce.
PLEASE NOTE:The cooking times for the roast will depend on weather you want it, rare, medium or well done. I cooked this 8 pounder one for almost 3 hours, and it was perfect for us. PREHEAT OVEN TO 350 DEGREES F.
FYI :If you want your roast to be [rare] it should cook until the internal temperature is about 125 degrees F. about 1 1/2 to 2 hours. For a medium rare roast it should reach about 140 degrees F, and well done about 170 degrees. I prefer not to cook to the well done stage.
These are the seasonings and spices that I used to flavor the roast. You may use others of your choice if desired.
Spray the inside walls of a 6 quart or larger Dutch oven with non stick cooking spray. Peel & slice onions into 8ths,& add to bottom of pot.
Combine all the spices together in a small bowl, and sprinkle liberally over the roast. Then drizzle with the soy sauce and the Worcestershire sauce, allowing it to fall along the sides of the roast and into the bottom of the pot.
Now wrap Roast in bacon slices in the pattern of your choice.
Cover with lid and place in preheated 350 DEGREES F. oven and cook till desired length of time or internal temperature is reached. I cooked ours 2 hours and 35 minutes, and it was perfect for us.
Remove from oven. Remove lid, and allow roast to rest at least 10 minutes before attempting to carve.
Remove roast carefully from pot, and place on a large platter. I like to use an electric knife to carve roast.
Slice into desired thickness. Add the sliced onions, and drizzle some Au Jus over the Roast, and then serve extra on the side.
I got about 1 quart of Au Jus from this Roast.
Serve Roast with your favorite sides and accompainments.
I got the idea for this recipe from this cookbook called "CALLING ALL COOKS", with the yellow cover. I USED STEAK SEASONING INSTEAD OF SALT & PEPPER, and I added other spices, and it was also my idea to wrap the roast in bacon since it is a very lean piece of meat.