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Collection: Beef
Recipe By: Tom Thurmond
Dry Wet Rub Sirloin Roast
Ingredients
- 1/2 cup dry wet wine
- 1/4 cup lemon juice
- 1 tbl. spoon prepared mustard
- 1/4 tsp. oregano
- 1/4 tsp. white pepper
- 1 3/4 lb. lean sirloin tip roast
- 1/4 tsp. paprika
- 1 tbl. spoon garlic salt
- 2 tbl. spoons olive oil
- 2 tbl. spoons balsamic vinegar or red wine vinegar
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Directions
- Mix wine, lemon juice, vinegar in roasting pan. Coat and rub olive oil on roast. Mix mustard, oregano, pepper, paprika and salt and rub on roast. Rub mixture in until it has permeated meat. You may puncture meat with a knife or long tong fork for better penetration. Let roast sit in refrigerator for an hour or two. Place in roasting pan and turn to coat with marinade. Refrigerate in marinade another hour, minimum.
- Cook, covered, at 350 for 1 hour or until internal temperature reaches 145. For better done cook about 1 1/2 hours until 165 degrees. You may bast occasionally. Skim fat from marinade and serve with toast or make gravy.
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