Roast Beef

Sirloin tip or top round. My husband was a butcher before becoming an educator and I asked him.

He says that if you use a tougher cut like rump for the first night’s dinner it will be very chewey.

Sirloin tip would be nice for the supper and then great sliced thin for sandwiches later.

I cut up pieces of garlic, make slits all through the meat and shove the pieces in. It gives great flavor. I use sometimes 5 or 6 cloves depending on the size of the roast. Black pepper pressed into the outside gives good flavor. Basting with a mixture of olive oil, red wine vinegar and oregano as it’s cooking gives a Tuscan taste and aroma. That’s what my grandma used to do.

I hope this helps.

This is great info.  Thanks Cynthia.

More ? though, bake or on rotisserie?  Temp for each #?  This is a really new beginner speaking here.  Thanks.

The basting liquid is the vinegar, olive oil combo. I brush it on the meat every 10 - 15 minutes to add to the flavor. 20 - 25 minutes per pound is good and you want the internal temperature to be about 140 degrees for a medium rare roast. If you like a little more done, take it out at about 140 - 145 and cover it with heavy aluminum foil for about 10 minutes or so, which is a good idea anyway to let the meat rest before cutting. It re-distributes the juices and also continues the cooking a little.

Rotisserie or oven - personal preference.