he label directs, then roast it in slow oven (300\u00b0 to
ackage. Trim excess fat from roast and rinse. Place in roaster
Salt and pepper sirloin tip.
Place meat into a low-sided baking pan.
No water.
Heat oven to 350\u00b0 and bake 5 to 5 1/2 hours.
Take out and slice.
Skim grease off juice in pan and serve as is or you can thicken with flour.
b>roast in
Remove roast from fridge and place on
In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.
Preheat oven to 350 degrees F (175
Preheat oven to 400 degrees F (200 degrees C). Secure roast with cooking
Remove roast from refrigerator one hour before serving to bring meat to room temperature for more even cooking.
Mix together rest of ingredients and rub over roast.
Let set for one half hour.
Preheat oven to 325\u00b0, place roast in pan and place on upper oven rack.
Cook for 25 minutes per lb for medium or approximately 50 to 60 minutes.
Use a meat thermometer to check doneness - should read 140\u00b0 for medium.
Remove from oven, cover with foil to keep warm and let rest for 15 minutes before carving.
Preheat oven to 325\u00b0.
Shake
Allow the roast to come down to almost
Combine oil, garlic, teriyaki marinade and liquid smoke in sealable plastic bag; mix well.
Add the roast.
Squeeze air from bag, allowing marinade to cover the roast; seal.
Marinate in refrigerator for 6-8 hours, turning occasionally; drain.
Place roast on grill rack over medium-hot coals.
Grill with lid down for 45 minutes.
Turn the roast over and grill for another 30 minutes or until done to taste.
Cut into 1/2 to 3/4 inch slices.
Serve immediately.
Sear the roast on both sides with the butter in a dutch oven.
Add soy sauce over top.
Fill pot with water to top of roast.
Simmer, covered for 5 hours and then refreigerate overnight.
Slice the roast.
Place in pan and pur juices over roast with salt and pepper to taste.
Cover with foil and bake 30 minutes at 350.
Directions for Roast:
In a large saucepan,
Preheat oven to 325 degrees fahrenheit.
Rub the dry soup mix on the meat, place in a covered roasting pan.
Add mushroom soup and water or beer.
Bake covered for 1 hour per pound of meat. If the cut of meat is very dense with little fat, remove one half hour before reaching total cooking time, slice and return to finish.
Cut slits into the roast and insert slices of garlic, placing the pieces evenly around the whole roast, Rub with 1 Tbsp mustard and sprinkle with thyme. Place onto a roasting rack and top roast with the slices of bacon. Roast at 325 degrees for 1 1/2 to 2 hours.
Remove roast from pan. Pour drippings into a small skillet.
Whisk in remaining tsp of mustard and heat to boiling. Continue to boil util the juices are shiny and have thickened. Spoon sauce over roast and serve.
Rub roast with flour.
Melt butter in a roasting pan.
Brown meat well.
Sprinkle with 2 teaspoons salt and pepper.
Add onions, bay laves, garlic and water.
Cover; cook at 350\u00b0 for 1 1/2 hours.
Add onions, carrots and potatoes.
Sprinkle with remaining salt.
Cook, covered, for 1 more hour until tender. Serves 6.
Use roasting pan with rack.
Place roast in heavy-duty foil, long enough to hold and seal securely.
Sprinkle soup mix over roast.
Spoon mushroom soup over roast.
Seal foil.
Bake at 350\u00b0 approximately 2 1/2 hours.
May also be cooked overnight in crock-pot.
nd spread all over the roast with a butter knife.
Wipe roast with damp cloth.
Sprinkle garlic salt over entire surface.
Add sauces to top of roast.
Wrap in aluminum foil using double folds to seal.
Bake at 350\u00b0 for 1 1/2 to 2 hours.