Until today. Oh my gosh! This was the most amazing thing ever. The kids loved it. I loved it. My husband loved it (even though I wouldn’t let him cook it on the Big Green Egg). And it was so easy and went great with the cauliflower mash and some roasted brocolli. It was a little dry, since I did get the sirloin which is really lean, but next time, I’ll try the chuck and hopefully it will be a little more moist. But, it was still really good nonetheless!
This is a grass fed sirloin roast that I got at our local Farmer’s Market, but when we don’t have time to hit a farmer’s market, I’ll get our meat from Whole Foods.
Here is what you need:
- 1 1/4 tablespoons paprika
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 tablespoons olive oil
- 1 (2 pounds) sirloin tip roast
- 1 can organic beef stock
Preheat oven to 250 degrees F. In a small bowl, mix the all the dry spices. Stir in the olive oil, and allow the mixture to sit about 15 minutes. Line a baking sheet with large piece of aluminum foil. Cover the roast on all sides with the spice mixture. Next, place foil on baking sheet and place roast on top. Pour about 1.5 cups of beef or chicken stock around the roast. I use a thin baking sheet so the stock won’t saturate the meat or wash off any of that spice. Let cook about 5-6 hours or until you reach a minimum internal temperature of 145 degrees F (I took it out at 140 since the temp kept going up for a few minutes and didn’t want to overcook it). Let sit 15 minutes before slicing.
It was nice to have around. We have been munching on it for most of the day. Too bad we don’t have much left for dinner!