Tender Sirloin Tip Roast

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Tasty served warm and good cold in big crusty rolls for sandwiches


  • 1 (4 lb.) sirloin tip roast Seasoned instant meat tenderizer


  • Sprinkle the roast with tenderizer as the label directs. Then roast it in slow oven (300 to 325°) like Standing Rib Roast. It takes about 2¼ hours for a 4-lb. sirloin tip to roast rare, 2¾ hours for medium and 3¼ hours for well-done meat. If you use a roast-meat thermometer, the temperatures are 140° for rare, 160° for medium and 170° for well-done.
  • Serve warm or cold. If you wish to serve the roast cold in sandwiches, cook it a day ahead, cool and chill without slicing.
  • When ready to make sandwiches, slice the cold meat very thin and place it in large buttered crusty rolls. The thinner you slice it, the tenderer the meat seems. Makes enough for eight generously filled sandwiches.