Ingredients:
1 Grass-Finished* Beef Sirloin Tip Roast
Beef (can substitute rib-eye roast, toploin roast, top sirloin
butt roast, tri-tip roast, round tip roast, rump roast)
1/4 cup olive oil
juice of 1 lemon
1 small onion finely chopped
4 cloves garlic finely chopped
1 tbs. high-heat cooking oil (can substitue rendered grease)
Fresh cut garden herbs (optional)
Salt and pepper
In large bowl, mix olive oil and lemon juice. Place
beef in bowl and rub mixure over beef. Let the beef sit in the
bowl while chopping onions and garlic.
Preheat oven to 325°F.
Before adding cooking oil, heat a large cast
iron chicken fryer on high heat. Add oil and lightly
sautee onion and garlic, stirring constantly. Retrieve beef from
mixture. Sprinkle salt and pepper on beef to season. In addition
to taste, salt helps keep the beef juicy and tender. Keeping
the fryer on high heat, sear all sides of beef in fryer. After
searing beef, the onions and garlic should be deliciously carmelized.
After beef is browned on all sides, place beef on
an adjustable
roast rack in
a covered
roasting pan. Place
a meat
thermometer in
the roast. Interesting and fun thermometer alternatives are the digital
fork thermometer and
the programmable
thermometer with timer. Poor remaining lemon juice/olive oil
mixture on roast. Spoon charmelized onions and garlic on top of
roast. If you are cooking with fresh herbs, cut the herbs with cooking
scissorsand
sprinkle herbs on top of roast. Cutting the herbs increases their
flavor. Some of my favorites for this recipes are oregano, onion
chives, rosemary and thyme. Cover pan and place in preheated oven.
Use meat
baster to
baste the juices over roast every 20 to 30 minutes.
Remove from oven when internal temperature reaches
135°F (medium rare) (approximately 1 1/2 to 1 3/4 hours). If
you prefer your roast more done, heat until internal temperature
reaches 150° (medium). this recipe is not recommended for well
done roasts.
Remove from oven. Allow to cool 10 - 15 minutes before
slicing.
* Grass-Finished Beef compared to
grain-finished beef is lower in fat and calories, higher in vitamins,
such as vitamin E and beta-carotene, higher in omega-3 fatty acids
(the good fat). For more information, check out EatWild.com.
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