I've never made pot roast....so thought I'd give it a try. Bought a sirloin tip roast, put a delicious smelling rub on it. Seared all sides (and set off the smoke detector multiple times). Then into the oven it went. The color looked perfect when it came out...nice range of medium to medium rare for the various preferences in my family. BUT, as a sirloin tip, there's very little marbling of fat in it, so you guessed it, the poor roast was SUPER chewy. Tasted great, but hard to chew. It was a fail.
My uncle suggested next time I bake it at 250F for six to eight hours. I could try that. Or I could just buy prime rib roast next time. Maybe sirloin tip roasts are meant for braising only....anyone know?? Ah well.
My tasty rub:
Chili flakes
Paprika
Cumin
Rosemary
Garlic
Lime juice
Olive Oil
Sorry about the picture....I loaded it vertical from my phone onto the blogpost app, but then it comes out like this when I use my desktop.
My uncle suggested next time I bake it at 250F for six to eight hours. I could try that. Or I could just buy prime rib roast next time. Maybe sirloin tip roasts are meant for braising only....anyone know?? Ah well.
My tasty rub:
Chili flakes
Paprika
Cumin
Rosemary
Garlic
Lime juice
Olive Oil
Sorry about the picture....I loaded it vertical from my phone onto the blogpost app, but then it comes out like this when I use my desktop.
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