Things You'll Need
1 tbsp. paprika
1 tbsp. salt
1 tsp. garlic powder
1 tsp. black pepper
1 tsp. onion powder
1/2 tsp. dried oregano
1/2 tsp. cayenne pepper
3 tbsp. olive oil
Sirloin tip roast is a thick cut of meat taken from a cow's hindquarters. Sirloin tip roast is tender, containing a low amount of fatty tissue. However, to produce a succulent and flavorful dish, you should tenderize the meat before and during the cooking process. Tenderizing sirloin tip roast requires basic seasonings from your kitchen and attentiveness while the meat bakes in the oven.
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Set the meat out and allow it to settle to room temperature.
Preheat the oven to 350 F.
Mix the paprika, salt, garlic powder, black pepper, onion powder, dried oregano, cayenne pepper and olive oil together in a bowl. Stir with a spoon to combine all ingredients.
Rub the mixture over the roast with your fingers, covering the entire exterior with an even layer.
Stab the meat repeatedly with a fork, pressing the tines deep into the meat. When you have finished stabbing the meat, the entire exterior will be covered with tiny holes. This allows the seasoning and olive oil to seep into the meat, tenderizing it and infusing it with flavor.
Allow the meat to set out for 30 minutes.
Place the meat onto a baking pan and cook for one hour. Open the oven every 10 minutes and use a turkey baster to cover the roast with 1/4 cup of heated beef broth to tenderize the meat further.
Check the temperature of the roast with a meat thermometer every 10 minutes after the hour has passed. Remove the roast from the oven when the thermometer temperature reads 145 F.
Allow the meat to cool for five minutes before serving.
Always allow meat to come to room temperature before refrigerating to minimize the chance of bacterial growth.