Hot & High, Low & Slow Au Jus Roast for Sirloin Tip & Top Round Roast

Here's the Buffalo Recipe of the week from Wild Idea Buffalo. The Buffalo used for this recipe can be purchased from http://wildideabuffalo.com/. When you get time check out the site for all cuts of Buffalo and some great recipes and tips.

Sirloin Tip Roast

Hot & High, Low & Slow Au Jus Roast for Sirloin Tip & Top Round Roast
By: Jill O'Brien

This Hot & High, then Low & Slow method of roasting produces a delicious and amazingly tender medium rare roast.  Serve this classic style roast with au jus and horseradish cream sauce. This is great roast for entertaining a crowd or a make ahead staple for shaved roast buffalo sandwiches.




INGREDIENTS:


Sirloin Tip or Top Round Roast, 3lbs.

 3 T Olive Oil
 Salt & Pepper to Taste
1 T butter
 1 cup wine, stock or water



PREPARATION:

Rinse roast and pat dry.
Rub roast with olive oil & season as desired. Let roast rest at room temperature for 2 hours before roasting.
Pre-heat oven to 500°
Place prepared roast in heavy roasting pan, and place in 500° oven. Close door quickly.
Reduce oven temperature to 475° and roast uncovered for 13 minutes.­
Turn oven off. Leave roast in oven for 2 ½ hours. DO NOT OPEN THE OVEN DOOR ANYTIME DURING ROASTING PROCESS. (And yes, that is important enough for all caps!)
Remove roast from oven and place on cutting board. Slice roast, keeping slices close together.
Place roasting pan on stove top, over medium high heat.
Add 1 tablespoon butter and scrape brown bits from the bottom of the pan.
Deglaze with 1 cup wine, stock or water and bring to a simmer, for au jus.
Preheat oven to 500° and place sliced roast in oven for 5 minutes to warm. Pass roast with au jus and horseradish sauce.
Temperature Guide–Internal Temperatures of Meat:

Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 155 degrees.



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