Sirloin Tip Roast

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

Step-by-step instructions

1. 1

   Place roast in the refrigerator a couple of days ahead of time.

2. 2

   Set the roast at room temperature for 1 hour prior to cooking.

3. 3

   Thoroughly rinse the roast& pat dry with paper towel.

4. 4

   Generously salt& pepper the roast on all sides.

5. 5

   Cover the bottom of a roasting pan with olive oil& set on medium-high heat about 4 minutes until very hot.

6. 6

   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.

7. 7

   Set a wire rack in another roasting pan,& then set the roast onto the rack.

8. 8

   Pour water over the roast, making sure that it covers the bottom of the roasting pan,& then pour the wine over the roast.

9. 9

   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.

10. 10

    Generously brush roast with Dijon mustard.

11. 11

    Generously season again with salt& pepper,& then generously sprinkle the rest of the seasonings, including the au jus mix, evenly.

12. 12

    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.

13. 13

    If you desire it to be medium-rare, remove from oven when it is rare.

14. 14

    If you desire it to be medium, remove from oven when it is medium-rare.

15. 15

    After removing from oven, tent with aluminum foil.

16. 16

    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.

17. 17

    Set the roast onto a cutting board& carve immediately& serve.

18. 18

    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.