Coffee Rubbed Sirloin Tip Roast
Tender, juicy, and foolproof, this coffee rubbed sirloin tip roast is the perfect way to 'WOW' your family and friends any time of the year.
Equipment
Ingredients
Coffee Rub Recipe
- 6 tablespoon finely ground coffee
- 3 tablespoon paprika
- 1.5 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 tablespoon brown sugar
- ΒΌ teaspoon chipotle powder
- 2 teaspoon salt
- 1 teaspoon black pepper finely ground
The Roast Itself & Equipment
- 1 x 4lb sirloin tip roast tied with butchers twine
- 1 Spanish onion roughly julienned
- 1 roasting tray
- 1 digital oven proof thermometer optional - but recommended
Instructions
- Wash the sirloin tip roast to remove any blood, and pat it dry with a clean cloth or paper towel.
- Optional: If dry rubbing overnight, liberally coat the entire roast with the coffee rub mix. If not dry rubbing overnight, simply continue the recipe and skip this step.
- Season the roast with sprinkling of salt, and roughly julienne the Spanish onion. Spread the onion on a roasting tray as a bed for the roast.
- Preheat the oven to 400F and place the roast on the roasting tray.
- Cook the roast in the pre heated oven, uncovered for 15 minutes, then drop the temperature to 325F and continue cooking for 20 minutes per pound of meat. For a 4 lb roast the roast would be in the oven for 1 hour and twenty minutes total for medium rare.
- Remove the roast from the oven and let it rest covered with tinfoil for at lest 10 minutes.
- Let the roast rest before slicing for at least 10 to 15 minutes. Cover the roast during this time to keep it warm. Remove any juices from the roasting tray, and thicken them to make a pan gravy, or simply add the juices to a pre-made gravy.
- Slice the sirloin tip roast, and serve with appropriate sides.
Nutrition
Calories: 3156.8kcal
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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