SIRLOIN TIP ROAST
AKA Round Tip Roast, Crescent Roast
When you think of roasts, it’s usually a Chuck Roast. But there’s nothing like a properly cooked Sirloin Tip Roast to remind you want good beef tastes like.
A Sirloin Tip Roast comes from the back half of the cow. Most muscles in this area are worked a lot so the meat will be lean and beefy (kinda like your rump.)
The Sirloin Tip actually doesn’t come from the Sirloin sub primal at all. It comes from the Round section. Called a “Sirloin Tip” because it touches the tip of the sirloin. Tricky, aren’t they?
As this cut is in the middle on the fat/lean scale of roasts, I wouldn’t recommend leaving it in your crockpot for all of eternity like you can a Chuck roast. You CAN cook it in your crockpot but the best way is low and slow in an oven.
Cook it to rare and pull it out of the oven to rest and it will continue cooking itself until medium rare. Cut thin slices, against the grain (ALWAYS against the grain), and serve with au jus, blue cheese or horseradish. And serve with a side of mash potatoes and some awful green vegetable (aren’t they all?). Viola. Dinner is served.
Put on top of salads, in stir fry or fajitas. Or cut into cubes to break the muscle fibers, marinate and cook quick on high heat to medium rare and use for kabobs.
Leave the Chuck Roast for a minute and branch out to a Sirloin Tip Roast. You’ll be glad you did.
