Church Sirloin Tip Beef Roast

Time: 2 hours plus marinating time

Music Selection: Johnny & June Carter Cash – Old Rugged Cross

My grandma Katie had this way with roasts. On Sundays we would often visit her place after church. We’d walk into a house that was warm and had the most delicious aromas of beef and vegetables, slow roasted while we all went to church. She’d pop the roast in the oven before church, perfectly timed, so when we all got back it was ready to eat — just had to make the gravy. I pair this recipe with her favorite church hymn by Johnny & June Carter Cash… Enjoy!

Ingredients:

3 Tbsp balsamic vinegar

3 Tbsp olive oil

3 cloves garlic, sliced thinly

1 – 2 Tbsp fresh or dried rosemary

1 – 2.6 kg beef sirloin tip roast

3 potatoes

3 – 4 large carrots

1 large onion

½ head of green cabbage

2 cups water

Directions:

Take a fork and pierce deeply all over the roast. Place all ingredients in a large Ziploc bag and marinate for a minimum of 2 hours. I like to let mine marinate overnight.

Pre-heat oven to 500 deg F.

In large roasting pan, place a bit of oil. Cut up the onion into about 8 – 10 wedges. Place in roasting pan. Slice the cabbage into ½ inch wedges and also place in roasting pan. Salt and pepper. Peel the carrots and cut into about 3 inch length and then ½ or quarter them. Add to roasting pan. Peel and cut potatoes into 2 inch chunks and add to roasting pan. Salt/pepper again. Add the two cups of water.

Place roast on top of vegetables and salt/pepper it. Pour the marinade over the roast and vegetables. Take foil and tuck it around the roast so the steam and juices stay in the pan.

Place roaster in oven and bake for 30 minutes. Then, without opening the oven, turn heat down to 275 deg F. Continue to bake another 1 ¼ – 1 ½ hours (less time if you like it a bit more rare). Temperature of meet inside should be about 155 deg F if you like it medium. Remove from heat. Cover with foil and let rest for 10 – 15 minutes.