Sirloin Tip Roast - cooking recipe

Ingredients

1 sirloin tip roast (5 to 8 lbs.)
1 cup water
1/2 cup red wine
6 garlic cloves
3 bay leaves
4 tablespoons au jus mix
Dijon mustard
minced onions or onion powder
granulated garlic powder
basil
rosemary (crushed)
tarragon
salt
ground black pepper
100% extra virgin olive oil

Preparation

Place roast in the refrigerator a couple of days ahead of time.
Set the roast at room temperature for 1 hour prior to cooking.
Thoroughly rinse the roast& pat dry with paper towel.
Generously salt& pepper the roast on all sides.
Cover the bottom of a roasting pan with olive oil& set on medium-high heat about 4 minutes until very hot.
Wearing a long sleeve shirt& oven gloves (so that you do not get splashed with hot oil), place roast into hot roasting pan& sear on all sides until nicely browned& about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes.
Set a wire rack in another roasting pan,& then set the roast onto the rack.
Pour water over the roast, making sure that it covers the bottom of the roasting pan,& then pour the wine over the roast.
Cut the 6 cloves of garlic in half lengthwise& with a small knife cut small slits into the top of the roast& insert the garlic clove halves into the roast.
Generously brush roast with Dijon mustard.
Generously season again with salt& pepper,& then generously sprinkle the rest of the seasonings, including the au jus mix, evenly.
Place roast, uncovered, in the middle of the oven that has been pre-heated to 325 degrees for 2 1/2 to 3 1/2 hours or until roast is almost done.
If you desire it to be medium-rare, remove from oven when it is rare.
If you desire it to be medium, remove from oven when it is medium-rare.
After removing from oven, tent with aluminum foil.
Allow to stand for 20 to 30 minutes to allow the juices to redistribute themselves evenly throughout the roast,& for the roast to complete its cooking to your desired doneness.
Set the roast onto a cutting board& carve immediately& serve.
Place all of the juices, including the 1/2 cup rendered from the initial searing process, into a gravy boat to serve as the au jus.