Cut: Beef Top Sirloin Spoon Roast
Weight: 2.24lbs
I am seeking guidance on oven temperature, ideal inner temperature and approximately how much time it will take to get this roast I bought looking like the 3rd pic (tender, pink, juicy). I will be serving this with smashed potatoes and glazed carrots so I’d also love to hear what seasonings/herbs you would put on this. Forgive my many questions as I am a total noob to roasts and especially one I would like to slice, not shred.
Tools I have at my disposal: Dutch Oven, cast iron pan, Crock Pot, meat thermometer
TIA!
by hoeleia
2 Comments
I suspect that 3rd picture was cooked sous vide (vacuum-sealed then held in a water bath at the desired temperature) then crusted and seared. It has a perfectly even color from edge to edge.
Since you don’t list that among your equipment, you will probably be better off roasting it with a hot start. Rub it in oil, salt and pepper. Put it into a hot (425°F) oven for 15 minutes then reduce the temperature to 225°. I would start checking it at about 80 minutes, but it might take a couple of hours. It’s done when the internal temp is how you like it (your last pic looks like about 125° to me).
I used a technique where it went into the oven at 500. It was there for a short time, and then turned the oven off, and allowed to cook in the cooling oven.
It was something I googled for prime rib. Sorry I don’t have the times, it’s been a while. The amount of time at 500 degrees, had to do with the weight.
Main thing, it was perfect.