Beef Sirloin Tip Roast Instantpot Food

PRESSURE COOKER SIRLOIN TIP ROAST IN THE INSTANT POT

Steps:

• Cut Slits (usually 3-4) in top of roast and stuff with garlic cloves
• Season both sides with salt and pepper
• Heat up Instant Pot on saute mode with half a stick of butter. Saute on both front back and sides until lightly brown. Next, Place Roast on Trivet Rack
• Mix Seasoning packet and pour over roast or make your own beefy onion sauce, or you can use the onion lipton packet mixed with water.
• Add sliced Onion on Top
• Add 1 Cup Water to Pot
• Set Pot To Manual High Pressure for 35 Minutes with a natural release. This is for medium with a slight pink inside. If you want more pink, you may reduce the time 5 minutes or so.

BEEF SIRLOIN TIP ROAST

Steps:

• Place a large piece of heavy-duty foil (21x17-in.) in a shallow roasting pan. Place roast on foil. Pour 1 cup water and mushrooms over roast. Sprinkle with soup mix. Wrap foil around roast; seal tightly. , Bake at 350° for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove roast to a serving platter and keep warm. Pour drippings and mushrooms into a saucepan. Combine cornstarch and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced beef.

SIRLOIN TIP ROAST

Steps:

• Place roast in the refrigerator a couple of days ahead of time.
• Set the roast at room temperature for 1 hour prior to cooking.
• Thoroughly rinse the roast& pat dry with paper towel.
• Generously salt& pepper the roast on all sides.
• Cover the bottom of a roasting pan with olive oil& set on medium-high heat about 4 minutes until very hot.
• 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.
• Set a wire rack in another roasting pan,& then set the roast onto the rack.
• Pour water over the roast, making sure that it covers the bottom of the roasting pan,& then pour the wine over the roast.
• 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.
• Generously brush roast with Dijon mustard.
• Generously season again with salt& pepper,& then generously sprinkle the rest of the seasonings, including the au jus mix, evenly.
• 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.
• If you desire it to be medium-rare, remove from oven when it is rare.
• If you desire it to be medium, remove from oven when it is medium-rare.
• After removing from oven, tent with aluminum foil.
• 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.
• Set the roast onto a cutting board& carve immediately& serve.
• 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.

ROAST SIRLOIN OF BEEF

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large fl ameproof roasting tin in the oven for 5-10 mins. Season the beef all over.
• Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.
• Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove. Once it begins to sizzle, pour in the red wine, allowing it to boil rapidly until almost completely evaporated. Tip in the consommé and allow to simmer for 4-5 mins. This will give a light sauce, rather than a gravy (see tip, below). Simmer for a few more mins before straining through a sieve for the smoothest of fi nishes. Carve the beef into thick slices, offering the gravy separately.