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
3 T Olive Oil
Salt & Pepper to Taste
1 T butter
1 cup wine, stock or water
PREPARATION:
1 - Rinse roast and pat dry.
2 - Rub roast with olive oil & season as desired. Let roast rest at room temperature for 2 hours before roasting.
3 - Pre-heat oven to 500°
4 - Place prepared roast in heavy roasting pan, and place in 500° oven. Close door quickly.
5 - Reduce oven temperature to 475° and roast uncovered for 13 minutes.
6 - 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!)
7 - Remove roast from oven and place on cutting board. Slice roast, keeping slices close together.
8 - Place roasting pan on stove top, over medium high heat.
9 - Add 1 tablespoon butter and scrape brown bits from the bottom of the pan.
10 - Deglaze with 1 cup wine, stock or water and bring to a simmer, for au jus.
11 - 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.
http://wildideabuffalo.com/2012/hot-high-low-slow-au-jus-roast-for-sirloin-tip-top-round-roast/
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