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Lisa’s Roast Recipe

Our daughter, Lisa, cooked one of the Sirloin Butt Roasts recently and it was absolutely incredible.  Her recipe could be used on a Sirloin Tip Roast, Eye of the Round Roast, or a Rump Roast.
Mix rosemary, garlic (6 to 8 cloves, minced), thyme, and dried mustard with enough olive oil to liberally baste the entire roast.  Sprinkle with a bit of kosher salt, and then liberally with white pepper.

Bake at 450 degrees for 15 minutes, then turn oven down to 325 degrees and cook till the internal temperature reaches 125 to 130 degrees.  Remove from oven and let the roast rest for about 15 minutes before slicing.

I know you will want to know how much of each of the spices to use, but Lisa cooks like her mom, instinctively, and without measuring anything.  I would suggest you do the same, based on how much you like that particular spice.  Don’t think you can make a big mistake here.


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