Monday, February 20, 2012

Grass-fed Sirloin Tip Roast Beef

I've been on a real roast kick lately and who can blame me.  Roasts are a perfect winter food, filling the apartment with meaty scents and of course lots of leftovers for the week ahead.  This week I picked up a 4 lb grass fed sirloin tip roast from my favourite locavore hub.

Grass fed Sirloin Tip Roast Beef
If you've ever had grass-fed, you'll know it's much leaner in comparison to grain fed beef and garners a much "beefier" taste.  It also has a greater nutritive content far superior to feed lot beef:
  • higher levels of vitamins A, E and K
  • higher in beta-carotene
  • greater levels of antioxidants
  • higher levels of conjugated linoleic acid (CLA)
  • higher amounts of omega-3 fats and a more favourable ratio of omega -6 to omega-3 acids
Although grass-fed can be a little pricier, it's definitely worth it, both in taste and nutritional value.  I'm not used to roasting a whole sirloin tip and usually use this cut for stewing beef and braising.  I found this amazing recipe from Paleo Joy and adapted it for my roast.

Preheat oven to 325 F

1 4 lb grass-fed sirloin tip roast
1 onion, cut in 6
6 cloves of garlic
3 carrots, peeled and chopped
1 fennel, sliced and chopped
1/3 cup red wine or broth
1 cup water
1 tbsp coconut oil

Herbs (you can use any blend of herbs you desire, these are just the ones I had on hand that day)


Ready to go in the oven!
Mix desired herbs together with coconut oil and massage over roast.  Place roast in a roasting pan with chopped vegetables, wine/broth, and water and place in the oven.

As this cut can dry out easily, it's recommended that you baste it every 20 minutes.  A bit of a daunting task, but well worth it in the end.  I also covered it with foil after the first hour to prevent the surface from over roasting.

This 4 lb roast took roughly an hour and forty minutes, but the general rule for roasting beef is 18 - 22 minutes per pound.  Roast will be done when it reaches an internal temperature of 130 degrees using a meat thermometer.  Because this cut is generally leaner, it's best served medium rare.

Beautiful medium rare!
This was a BIG roast and gave us leftovers for a week!  I would definitely buy this cut again.


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