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Category: Beef
Prep Time: Cook Time: Total Time:
1 (4 lb) beef sirloin tip roast
3/4 cup dry red wine
1/4 cup lemon juice
2 tbsp olive oil or cooking oil
1 tbsp coarsely ground black pepper
1 tsp dried rosemary and marjoram, crushed
1 tbsp Worcestershire sauce and Dijon-style mustard
1/4 tsp garlic salt
Place roast in a plastic bag set in a deep bowl. For marinade, in a mixing bowl combine wine, lemon juice, olive oil or cooking oil, pepper, rosemary, marjoram, Worcestershire sauce, mustard, and garlic salt. Pour marinade over roast. Seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.
Remove roast from bag, reserving marinade. Place roast, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer. Roast at 350 for 1-1/4 to 2-1/4 hours for medium (160 degrees F) or 1-1/2 to 2-1/2 hours for well-done (170 degrees F), brushing with marinade occasionally. (Do not brush with marinade during the last 5 minutes of roasting.) Cover with foil and let stand 15 minutes before carving. Makes 8 to 10 servings.
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WINE-AND-HERB-MARINATED SIRLOIN TIP ROAST
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Category: Beef
Prep Time: Cook Time: Total Time:
1 (4 lb) beef sirloin tip roast
3/4 cup dry red wine
1/4 cup lemon juice
2 tbsp olive oil or cooking oil
1 tbsp coarsely ground black pepper
1 tsp dried rosemary and marjoram, crushed
1 tbsp Worcestershire sauce and Dijon-style mustard
1/4 tsp garlic salt
Place roast in a plastic bag set in a deep bowl. For marinade, in a mixing bowl combine wine, lemon juice, olive oil or cooking oil, pepper, rosemary, marjoram, Worcestershire sauce, mustard, and garlic salt. Pour marinade over roast. Seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.
Remove roast from bag, reserving marinade. Place roast, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer. Roast at 350 for 1-1/4 to 2-1/4 hours for medium (160 degrees F) or 1-1/2 to 2-1/2 hours for well-done (170 degrees F), brushing with marinade occasionally. (Do not brush with marinade during the last 5 minutes of roasting.) Cover with foil and let stand 15 minutes before carving. Makes 8 to 10 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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