I seriously think this was the best roast I ever made. Seriously.
It was amazing. The secret? The rub. Balsamic Vinegar and rosemary spice rub. Even my non-roast loving family members loved this roast.
What you need:
- 3.5 lb Grassfed Sirloin Tip Roast
- 1 - 2 Onions (depending on size and taste preference)
- 2 - 3 Carrots sliced
- 3 - 5 Red Skin Potatoes cubed
- Rub (mixed in a separate bowl)
For the rub:
- 2 Tbsp organic extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 1 tsp dried oregano
- 1 tsp dried rosemary (mine is crushed)
- 1 pinch of powdered thyme
- 1/2 tsp black pepper
- 1/2 tsp sea salt
If I had had fresh spices for the rub I would have used them but my herb garden is in transition right now (read between the lines it was ripped out because of weed over growth).
Heat oven to 250.
On your stove top using your dutch oven heat oil (I used about 1 Tbsp of bacon grease and 1 Tbsp of Coconut oil) and sauteed the onions until clear and added the sliced carrots as the onions started to brown.
While doing that I rubbed the spice & balsamic mixture all over the roast and let it sit.
When veggies are getting soft and look like below remove from your pot and set aside.
Add more oil if necessary to the pot (I added a little more coconut oil) and brown your meat on both sides. About 5 minutes or so each side.
Remove meat when browned and add potatoes, the cooked veggies, then meat to the dutch oven.
Cover with lid and place in oven. Cook for 60 minutes. Remove lid and cook for another 30 - 40 checking for desired done-ness (is that a word?). I personally think meat should be medium.
Remove meat and let rest for 5 or more minutes and slice against the grain. Serve.
|Roast with rub|
|Vegetables added back to pot before roast went on top.|
Recipe inspiration and rub recipe (they grilled theirs):