Friday, January 14, 2011

Recipe Collection: Dry Rub Roast and Roasted Vegetables


Dry Rub Roast

1 sirloin tip roast (2-4 lbs)
dry rub mix without sugar

The night before, rinse and pat dry the roast.   Using a dry rub mix (see the spice section at your local grocery or make your own), rub the mix into the meat on all sides.  This is not just sprinkling it on.  You must rub it into the meat.  Wrap and put back in the refrigerator. 

You will need one hour for the roast to cook, plus 15 minutes standing time, plus 2 hours at the start to allow the roast to come to room temperature.  So 3 1/2 hours before the planned dinner time, remove roast from refrigerator and allow to come to room temperature. Put in a roast pan and roast at 325 - 350 for one hour.  Use a meat thermometer to check for doneness.  We like our meat medium rare, so I removed the roast when it reached about 130 degrees.  It will continue cooking during the standing time.  Let stand 15-20 minutes lightly covered, which makes it easier to slice.

Roasted Vegetables

Any assortment of vegetables will do.  I use brussel sprouts, onions, mushrooms, cauliflower, broccoli, carrots, zucchini.  Adding some chopped fennel/anise gives this dish a very nice taste - I often use anise in the place of onions.  Place on a  shallow baking pan covered with foil.  Drizzle lightly with balsamic vinegar, apple cider vinegar, olive oil, or coconut oil.  Use seasonings to taste - I use salt, pepper and garlic powder.  Roast at 350 for 20-30 minutes.

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