Sirloin Tip Roast On Traeger Food

SWEET & SPICY BEEF SIRLOIN TIP ROAST RECIPE | TRAEGER GRILLS

Steps:

• Season the sirloin tip roast evenly with the Traeger Beef Rub on all sides. Let rest at room temperature for 30 minutes.
• When ready to cook, set the Traeger temperature to 275°F and preheat with the lid closed for 15 minutes.
• Insert the probe into the thickest part of the roast. Place the roast directly on the grill grates, close the lid, and cook until the internal temperature reaches 130°F, about 75 minutes.
• In a small bowl, stir together the Traeger 'Que and chili sauce. Once the meat has reached 130°F, brush the roast with 1/4 cup of the sauce.
• Continue cooking until internal temperature reaches 140°F.
• Transfer the roast to a cutting board and tent with foil. Let rest until internal temperature reaches 145°F, about 10 minutes.
• Thinly slice the roast against the grain and brush each slice with the remaining sauce. Enjoy!

SMOKED SIRLOIN TIP ROAST

Steps:

• Combine the dry rub ingredients and mix well.
• Coat the sirloin tip with the yellow mustard.
• Liberally apply the dry rub to the meat and let it sit at room temperature for 30 minutes.
• Set your pellet grill to Smoke Mode or its lowest temperature setting.
• Smoke the roast at 160F for one hour.
• Raise the temperature of the smoker to 180F and smoke for one hour.
• Flip the roast over and baste.
• Baste every 10 minutes until an internal temperature of 135F is reached. About another 30 minutes.
• Separate the roast into its different individual muscles, trim and then slice thinly.

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.

MARIE'S TENDER SIRLOIN TIP ROAST

Steps:

• Remove roast from refrigerator one hour before serving to bring meat to room temperature for more even cooking.
• Mix together rest of ingredients and rub over roast.
• Let set for one half hour.
• Preheat oven to 325°, place roast in pan and place on upper oven rack.
• Cook for 25 minutes per lb for medium or approximately 50 to 60 minutes.
• Use a meat thermometer to check doneness - should read 140° for medium.
• Remove from oven, cover with foil to keep warm and let rest for 15 minutes before carving.