3-4# Sirloin Tip Roast
2-3 teaspoons Himalayan or Sea salt for seasoning the beef
Avocado oil or bacon fat for searing the beef
1 large onion, sliced
1 head of garlic, peeled, smashed, and roughly chopped
- Let sit for 15 minutes before cooking
Olive Oil for sautéing onions and garlic
Handful of fresh herbs:
- Rosemary, Oregano, & Thyme
3 cups water
Day Before:
Season the meat with 2-3 teaspoons salt by sprinkling it on all sides of the roast.
Put it in a covered bowl or other container and refrigerate for 24 hours.
To Cook:
Preheat oven to 250º
In a Dutch Oven, sear all sides of the roast over medium high heat using either avocado oil or bacon fat.
Remove roast to a plate and let sit.
Lower temperature to medium under the Dutch Oven, add olive oil and let warm up.
Add onions and stir to coat with olive oil and the browned glazing in the bottom of the Dutch Oven. Stir and sauté until onions are limp. Add garlic and sauté until fragrant.
Add herbs and 3 cups water, stirring until the glazing on the bottom of the Dutch Oven is dissolved into the liquid.
Add roast on top.
Cover with lid, place in preheated oven and let slow roast for 5-6 hours.
Remove from oven and let sit for 15 minutes.
Roast will be fall-apart tender.
Serve with mashed potatoes and veggies, or whatever else you like to do. :)
