Sirloin Tip Roast In Air Fryer Recipes

CATHERINE'S SIRLOIN TIP ROAST

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Secure roast with cooking twine.
• Make 8 (1/2 inch) slits around the roast, and insert 1/2 garlic clove into each slit. Sprinkle with fresh ground pepper. Place on a rack in roasting pan.
• Roast in preheated oven for 20 minutes. Reduce heat to 325 degrees F, and insert meat thermometer into roast. Continue cooking about 1 hour, or to desired doneness; remove from oven. Loosely cover with foil, and let roast stand 15 minutes before slicing.
• To serve, slice thinly against the grain, and use pan drippings for gravy.

AIR FRYER ROAST BEEF

Steps:

• Preheat air fryer to 390°F (200°C).
• Mix sea salt, rosemary and oil on a plate.
• Pat the beef roast dry with paper towels. Place beef roast on plate and turn so that the oil-herb mix coats the outside of the beef.
• If using, peel onion and cut it in half, place onion halves in the air fryer basket.
• Place beef roast in the air fryer basket.
• Set to air fry beef for 5 minutes.
• When the time is up, change the temperature to 360°F (180°C). Flip the beef roast over half way through the cooking time if required by your air fryer [Note 1].
• Set the beef to cook for an additional 30 minutes. This should give you medium-rare beef. Though is best to monitor the temperature with a meat thermometer to ensure that it is cooked to your liking. Check it early, and cook for additional 5 minute intervals if you prefer it more well done.
• Remove roast beef from air fryer, cover with kitchen foil and leave to rest for at least ten minutes before serving. This allows the meat to finish cooking and the juices to reabsorb into the meat.
• Carve the roast beef thinly against the grain and serve with roasted or steamed vegetables, wholegrain mustard, and gravy.

SIRLOIN TIP ROAST

Steps:

• Place roast in the refrigerator a couple of days ahead of time.
• Set the roast at room temperature for 1 hour prior to cooking.
• Thoroughly rinse the roast& pat dry with paper towel.
• Generously salt& pepper the roast on all sides.
• Cover the bottom of a roasting pan with olive oil& set on medium-high heat about 4 minutes until very hot.
• Wearing a long sleeve shirt& oven gloves (so that you do not get splashed with hot oil), place roast into hot roasting pan& sear on all sides until nicely browned& about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes.
• Set a wire rack in another roasting pan,& then set the roast onto the rack.
• Pour water over the roast, making sure that it covers the bottom of the roasting pan,& then pour the wine over the roast.
• Cut the 6 cloves of garlic in half lengthwise& with a small knife cut small slits into the top of the roast& insert the garlic clove halves into the roast.
• Generously brush roast with Dijon mustard.
• Generously season again with salt& pepper,& then generously sprinkle the rest of the seasonings, including the au jus mix, evenly.
• Place roast, uncovered, in the middle of the oven that has been pre-heated to 325 degrees for 2 1/2 to 3 1/2 hours or until roast is almost done.
• If you desire it to be medium-rare, remove from oven when it is rare.
• If you desire it to be medium, remove from oven when it is medium-rare.
• After removing from oven, tent with aluminum foil.
• Allow to stand for 20 to 30 minutes to allow the juices to redistribute themselves evenly throughout the roast,& for the roast to complete its cooking to your desired doneness.
• Set the roast onto a cutting board& carve immediately& serve.
• Place all of the juices, including the 1/2 cup rendered from the initial searing process, into a gravy boat to serve as the au jus.

BEEF SIRLOIN TIP ROAST

Steps:

• Place a large piece of heavy-duty foil (21x17-in.) in a shallow roasting pan. Place roast on foil. Pour 1 cup water and mushrooms over roast. Sprinkle with soup mix. Wrap foil around roast; seal tightly. , Bake at 350° for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove roast to a serving platter and keep warm. Pour drippings and mushrooms into a saucepan. Combine cornstarch and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced beef.