Rose Mary Mogan


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 Alderwood Sea Salt & Smoked Paprika, when combined with other ingredients I felt would make a very flavorful roast. This spice combination greatly enhanced the flavor of the roast because we allowed it to sit & marinate for awhile. You can also make it in the oven.

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8 or more depending on portion size


25 Min


2 Hr





1 Tbsp
1 tsp
red pepper flakes
2 Tbsp
each smoked alderwood salt, & dry mustard powder
2 Tbsp
each smoked paprika &coarse black pepper
2 Tbsp
granulated onion
3 large
bay leaves
3 Tbsp
dried chopped chive
4 Tbsp
granulated garlic


5 lb
sirloin tip roast
4 Tbsp
extra virgin olive oil

Directions Step-By-Step

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.
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.
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.
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.
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.
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.
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.
Carve roast into desired slices, then serve the Au Jus over each individual slice as desired.

About this Recipe

Course/Dish: Roasts
Main Ingredient: Beef
Regional Style: American