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BIG ROAST... HELP

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i have a 12 pound sirloin tip roast that originally was going on the BBQ. But it's going to rain on Saturday. My questions are:
Do I cook on convection bake or bake?
What temp? I read anywhere between 200 to 325 degrees. 375 for the first hour.
What do I do for flavor? Rub or marinade ?
How long?I've never used a meat theometer. My late husband was the master at cooking. So I'm kinda clueless. Do I stick the thermometer in at the get go or only to test for doneness?
I'm having a b-day party for 20!!! Planning on a beef dip. Any great recipes will be appreciated. I thought it would be easy to cook a roast but know I'm getting scared. Please give me some answers to the conflicting material I've read
Thank you

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  1. A couple of questions.

    Is it a digital type that has a reader on the outside of the oven or is it the classic thermometer with the round head that you stick in a roast and read?

    You want to make a beef dip... Is that like a french dip where you are going to slice it thin and pour au jus on it?

    What level of doneness do you want from it? ... medium... medium rare?

    Do you want bbq flavor like smoke would deliver?

    1. Have never cooked a 12 lb sirloin tip, I think I would be tempted to cut it in 2. We like medium rare roasts so my suggestions would be for that. Make a dry rub of seasoned salt, garlic, pepper, rosemary and some other herbs you like. You can find good dry rub recipes on the 'net. Season the roast overnight with the rub. I would use the convection roast feature if you have one. This means the heat will come from the top element, ideal for roasting and the convection part means the fan will keep blowing, to ensure a good char/crust. I like to start my roast on high at 375 or 400 to produce a good browning. You should do this for about 30 min, then lower temp to 325 for even cooking. I figure 18-20 min/lb for medium rare. Buy an instant read thermometer, you only use these at the end of cooking to check the temperature. Frankly, it's tastier if you can "eyeball" and not use a thermometer as the hole you make will leach out some of the juices. Once the roast is at 120-125F for medium rare, it needs to sit for 15-20 min to "rest". Incorporate any juices left on the board into the gravy or sauce you are making. Good Luck!

      1. Given the large size of your roast, I recommend you roast low and slow to ensure it will become tender. Any rub or marinade will not really penetrate past a couple of inches from the surface, but will help in forming an outer crust. For inside home oven roasting I have found most prefer the basic Kosher Salt and Fresh Cracked Black Pepper seasoning.

        I would also suggest, especially if you intend to use a marinade, that you consider seaming the beef cut into smaller pieces ( 3 Seams )....it's quite easy to do and there are many video's available on You Tube to guide you. It should only take a few minutes to separate and trim. The advantage of this will be more even cooking in a shorter amount of time. Also, the smaller size of the meat will allow it to accept the marinade for tenderizing.....and last, it's more manageable for even slicing and will be much more easy to handle.

        Here are a couple of threads with lots of good information and methods. The second thread is about a Beef Knuckle, the same as your beef cut, just so there is not confusion.

        http://chowhound.chow.com/topics/591687

        http://chowhound.chow.com/topics/591687

        Here's a video...

        http://www.youtube.com/watch?v=S5EI3d...

        *** Please note, the convection feature is not recommended if you decide to roast low and slow.

        3 Replies
        1. re: fourunder

          Thank you both for your advice. I've been researching and I think I got it. Please correct me if I'm wrong.
          I'll take the roast out of the fridge and let it sit for about 1 hour to get to room temp. Then I'll put a rub on for about 1 hour. ( olive oil, salt, pepper, rosemary and garlic slices inserted into the roast. Cook at 400 for 30 minutes then turn the oven down to 325. Approximately 20 minutes per pound. Use a thermometer near doneness. About 140 it should read. Remove from oven and foil tent for 30 minutes for carryover.
          Bake in a shallow pan. Don't cover. Do I add some water to the pan? I want to make a beef dip. Any suggestions? Because I'm serving a large crowd how do I keep the sliced meat warm without cooking it more. I keep telling myself I'm only cooking a big ole hunk of meat not splitting an atom. Lol
          Thanks for the advice

          1. re: Lissylou

            The details you have provided are fine.....but for the record, that's not my preferred method. I do not like to roast any beef above 250*, preferring 225 in most applications....sometime 200 if roasting overnight.. Although target temperatures are the same, the method as how you get there has significant differences in tenderness and texture. I find roasting above 250* results in less tender chewy meat. The point behind low and slow roasting is to mimic the dry aging process to concentrate the flavor of the meat and break the meat fibers down through the longer roast. Personally, I believe a lounger resting period is essential for the finished roast as well. At 225*, you could expect the carryover rise to be 5-7*, but at 325*, you could expect 10-12*....I would suggest you reduce your target temperature to be no higher than 135* Please note, since you feeding a large crowd, yield should be a concern. At 225*, you would virtually see no loss from original weight and the yield would be highest. At 325* you could expect a minimum .5 pound, but closer to 1.0 pound.....not a tremendous loss, but significant in terms of yield....

            Beef Roast do not have to be served hot, but only slightly warm or room temperature for serving. If you want it hot, then I would suggest you make your Jus and keep it on the stove or grill. You would simply dip the meat into the vessel to make hot and serve on your bread of choice.

            To make the Jus, I would recommend you add your aromatics to the roasting pan....and deglaze with stock or water at the end while your roast is resting. I do not like to add liquid to the pan during roasting to avoid steaming the roast.

            If you were to barbecue outdoors, you would take the same amount of time as roasting low and slow indoors. I would recommend you take the extra time and make the extra effort. I do not see any benefits from a perspective of time management in roasting at a higher temperature.

            1. re: Lissylou

              I can vouch for 4U's method. The longer and slower you do it the better it will be. Your target temp should be 127. Roast at 225 and when it hits 120, turn the oven down to 140 and let the roast coast in for a soft landing to 127-130, no more. Even if it is a bit underdone, a quick dip in the warm jus will remedy this.

              You can hold at 140 almost indefinitely.

              Allow all day for this. Your patience will be rewarded.