Beef sirloin tip roast: This lean cut of beef has a beef-forward character. When grilled, it develops a tender, juicy texture ...

Cutting the roast into 2-inch thick strips lets the extra-high heat in a pressure cooker do its work, and lets this recipe finish with less than an hour of pressure cooking.

Ingredients:1 beef Sirloin Tip Roast (3 to 4 pounds)1 tablespoon dried thyme leaves, crushed1 teaspoon pepper2 small firm pears, cut lengthwise in half, cored1 medium red onion, cut into 1/2-inch ...

I use an internal thermometer that stays in roast while cooking. When the internal temperature (in thickest part of roast) reaches 145,it’s done. Wrap in foil and let rest 20 minutes.* ...

There will be a couple steaks sliced off the wide end, so the end weight will be slightly below 8lbs.I want to do a big old roast beef, I think. But I've never been able to pull off a nice, slow ...

1. In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 ...

Sirloin Tip Roast Parsley Tomato Sauce. Serves 4-6. 2 pound sirloin tip roast. 1 Tablespoon plus 1 teaspoon kosher salt. 1 Tablespoon black pepper. ½ Tablespoon sugar. ½ T chili powder.

Heat oven to 325°F. Combine 1 Tablespoon thyme and pepper; press evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is ...

ATLANTA — East of the Rockies, the tri-tip roast is like the Sasquatch of meat. I have asked for tri-tip in grocery stores from Chicago to Tampa, Fla., only to be met with the pleasant stare ...