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How to roast a 9 pound sirloin roast?

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CarolynJ Feb 29, 2012 10:17 AM

I am a beginner cook. They have these big Sirloin Tip roasts all the time at Smart and Final for cheap. I bought one, and the young guy who worked there just said cover it with seasoning (rub, S&P, whatever) wrap in heavy foil, place on cookie sheet and roast at 275 for 5 hours. He says that's how restaurants do it all the time. My husband, who is more picky about cooking, said I need to "research" it. He is afraid I will not do enough (just boil it), and I am afraid he will do too much (make something super fussy and mess up the whole kitchen and it still might not come out right).

I like the idea of seasoning it, wrapping it in foil and sticking it in the oven. That sounds like something I can manage. But I can't find anywhere what degree and how long is correct. Is 275 too hot and is 5 hours too long? I don't want it dried out, bland and gray. They have these roasts there all the time, so if I can get it right, that would be an easy repeat meal that could provide leftovers for days.

Thanks for your help. :)

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    seamunky RE: CarolynJ Feb 29, 2012 10:31 AM

    that's what a lot of restaurants do for "roast beef"....as in sliced thin for sandwiches and things. Most importantly, don't go by time. Go by temperature. Be sure to get yourself an instant read thermometer. If you like it pink/rare, take it to 120 degrees in the oven and then let it rest. Residual heat will take it close to 130.

    Enjoy.

    1 Reply
    1. re: seamunky
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      CarolynJ RE: seamunky Feb 29, 2012 10:39 AM

      Hi Seamunky!

      Thanks for responding. So are you saying: Do the spice rub thing, wrap it in the foil, put on baking sheet, but stick a thermometer it in too and watch the temp? Thanks for your help. :)

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      rjbh20 RE: CarolynJ Feb 29, 2012 11:20 AM

      If you do the foil route, you're basically steaming it, not roasting, which gets you in the vicinity of boiling it. At least sear the outside so you have some browning and flavor. Whatever you do, use a thermometer, don't go by the "x minutes per lb"

      Do you need to do the entire 9 lbs at once? That should feed a pretty good crowd

      11 Replies
      1. re: rjbh20
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        CarolynJ RE: rjbh20 Feb 29, 2012 11:22 AM

        Thanks for the tip about the foil. The "crowd is just me and my husband, but it was $2.25 a pound, so it seemed like a good idea. I appreciate ALL your help. :)

        1. re: CarolynJ
          Terrie H. RE: CarolynJ Feb 29, 2012 12:43 PM

          Carolyn, a 9 lb. roast would feed 15 people or so! It would be very easy for you to cut that big piece of meat into 3 equal pieces. Wrap and freeze the other 2 pieces and cook just one this time. That way, if it didn't come out perfectly, you haven't ruined the whole thing. Plus, it won't take 5 hours.

          1. re: Terrie H.
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            CarolynJ RE: Terrie H. Feb 29, 2012 01:15 PM

            Thank you Terrie. I did not think of that. I am so new at this. That is a good idea and I think I will do that. :)

            1. re: CarolynJ
              Terrie H. RE: CarolynJ Feb 29, 2012 01:50 PM

              YVW. We were all new at this once. If you use the search feature here on the Home Cooking board on "sirloin tip roast" you will find you aren't the first to ask advice on this. There are quite a few regulars who are experienced meat cooks who have posted their advice. You might want to take a minute to read through a few threads to get some ideas. There is no one single way to cook the meat that is "right," Reading the various methods and choosing the one you want to try first is what you'll need to do. And then you'll have two more little roasts to try with the other methods that interest you and you can come back and tell us which way you think is the best! Good luck!

              1. re: Terrie H.
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                CarolynJ RE: Terrie H. Feb 29, 2012 02:03 PM

                Thank you so much for you help. I really appreciate it. :)

                1. re: CarolynJ
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                  CarolynJ RE: CarolynJ Mar 1, 2012 11:48 AM

                  With all of everyone's suggestions, this is what we did. I put it out to get to room temp in the afternoon and I went to work. I left instructions for my husband, based on this thread. My husband came home and cut the roast in thirds, and froze the other too. Then he seared the remaining one in a pot on the stove (like a giant frying pan), so the spatter would not get all over everything. He had some bacon grease in the fridge, so he seared it in that. Then he rubbed it with a commercial spice rub, plus pepper and garlic powder. He put it in an uncovered roasting pan in a pre-heated over at 275 and cooked it until it was 120 degree inside, which took about an hour. Then he let it rest. Even though it was cooked, it was pink without gradation, and it was full of flavor Thanks everyone for your help!

                  1. re: CarolynJ
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                    fourunder RE: CarolynJ Mar 1, 2012 12:16 PM

                    Next time, if time allows, roast at at a temperature between 190-225*, on a rack or grill grate and in a shallow roasting pan or cookie sheet pan.....That's how commercial kitchens really do it. You can reference any of the Home Cooking Board Discussions below for details.....it doesn't matter which cut of beef, as low and slow temperature roasting is the same for any meat. You roast it until it's done, or hits the target temperature you select.

                    1. re: fourunder
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                      CarolynJ RE: fourunder Mar 1, 2012 12:28 PM

                      Thank you very much! We will do that next time. We have the other two pieces in the freezer to practice on next time. Thanks! :)

                      1. re: fourunder
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                        CarolynJ RE: fourunder Mar 1, 2012 12:29 PM

                        Thank you for taking the mystery out of it. I am not a natural foodie, so if I don't have the exact recipe, I am lost. But to know that one temperature works for all cuts of beef until it's done, that's a BIG help for me. Thanks again! :)

                        1. re: CarolynJ
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                          The 1st and only KSyrahSyrah RE: CarolynJ Mar 1, 2012 03:37 PM

                          Carolyn, Do you have a good basic cookbook? Many of us started with Better Homes and Gardens (the red wand white plaid one) and Mark Bittman's "How to Cook Everything" might help you, as well.

                          1. re: The 1st and only KSyrahSyrah
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                            CarolynJ RE: The 1st and only KSyrahSyrah Mar 1, 2012 04:58 PM

                            Hi KSyrahSyrah. I do have a good basic cookbook, but we just moved and I have not gotten around to the books yet. I remember my mom had BH&G, and I know I have Joy of Cooking too. My husband has a million cookbooks, but they are ALL packed away. I appreciate your help so much. :)

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          glebe RE: CarolynJ Mar 2, 2012 09:22 AM

          I'm assuming you purchased a whole boneless beef sirloin tip which I also have just purchased.I'm wondering can this be cut and used for marinated steaks ?

          1 Reply
          1. re: glebe
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            fourunder RE: glebe Mar 2, 2012 09:37 AM

            http://www.youtube.com/watch?v=eeVT-u...

            Different regions of the country call beef cuts different things.....I recommend you purchase what is known to me as Whole top Butt Sirloin.

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