Cooking a sirloin tip roast

[Beaver]

I have a 5 lb sirloin tip roast, grass and fruit fed with barley, oats and redwine added for the last month. The rest of this cow has been outstanding.

Last night I smoked a couple sirloin steaks for a couple hours then gave them 2 minutes per side in a cast iron pan. Fuck ya!!!

Now I'm thinking, smoke the roast for a few hours then in the oven to finish. Anyone have any tip or suggestions for cooking this thing? Temps? Times? Added steps?

[Buster Highmen]

Beef bourguignon : http://www.tablespoon.com/recipes/ju...6-2a4936fec81a..

or the way we do it when we have a burn (tree limbs/crapwood/yard debris) and some of the in-laws grass fed beef.

Get 2 bottles of cheap pinot noir, preferably French. Brown some onions in a dutch oven, brown the meat, throw in some more onions/shallots/garlic or leeks and salt the stuff. It's great with a few sprigs of rosemary or thyme.

Dump in one bottle of pinot cover and cook in the edge of the fire.

Cook the thing for 2-3 hours, turning it so the oven gets even heat and topping off the wine.

When done, you can cut the meat with a fork.

(edit: Hi to JR)

[DBdude]

Beef bourguignon : http://www.tablespoon.com/recipes/ju...6-2a4936fec81a..

or the way we do it when we have a burn (tree limbs/crapwood/yard debris) and some of the in-laws grass fed beef.

Get 2 bottles of cheap pinot noir, preferably French. Brown some onions in a dutch oven, brown the meat, throw in some more onions/shallots/garlic or leeks and salt the stuff. It's great with a few sprigs of rosemary or thyme.

Dump in one bottle of pinot cover and cook in the edge of the fire.

Cook the thing for 2-3 hours, turning it so the oven gets even heat and topping off the wine.

When done, you can cut the meat with a fork.

(edit: Hi to JR)

in the dutch oven for three to four hours at 300 degrees. Check at hour three

[oftpiste]

I'd be concerned a sirloin doesn't have enough collagen in it to not get too dry in a braise. Maybe a slow, dry roast to medium rare then slice thin for a classic roast beef? Maybe a yorkshire pudding or popovers to go with it?

I've had great luck roasting damn near anything lean like that at 200 degrees until it gets to the interior temp I want. Stay under 212 (boiling) and it takes around 5 hours. Doneness will be even throughout, thoroughly cooked but not dried out.

[PNWbrit]

yorkshire pudding

for the win.

[Game Over]

550 for 10-15 minutes then lower to 200 till the desired internal temp (i like 130) is hit. about 3-4 hours with a 3-4lb roast.

[guroo270]

I think I cooked my finest filet I've ever cooked yesterday. So simple. Salt and peppered the steaks, little EVOO in a pan and a hunk o' butter heated up, put those on for about 4 mins each side, then into the oven at 350 for about 7 minutes. Simple and Deeeelicious. Useful I know.

[Beaver]

I went 5 hours in the smoker (unintentionally longer than planned due to Mt bike ride) then a few seconds per side in a hot cast iron pan then 4 hours at 225 in the oven in a covered roaster with a splash (or more) of red wine and 1 hour with the lid off. Fkna!!
Gravy
Yorkies
Baked coliflower w cheese
Mashed potatos
Ceasar salad
Apple pie w ice cream

[grskier]

I went 5 hours in the smoker (unintentionally longer than planned due to Mt bike ride) then a few seconds per side in a hot cast iron pan then 4 hours at 225 in the oven in a covered roaster with a splash (or more) of red wine and 1 hour with the lid off. Fkna!!
Gravy
Yorkies
Baked coliflower w cheese
Mashed potatos
Ceasar salad
Apple pie w ice cream

What temp does it get up to in the smoker? That long in the smoker and then in the oven seems like a lot of cooking.