Few meats are more flavourful than a properly prepared beef roast. Cooking a roast fills your home with delicious aromas that will please your family's palate. Larger families need a larger roast to feed everyone. Count on each adult to eat about a half pound of beef. When you cook a 2.27kg. sirloin tip roast, you can feed about 10 people. Sirloin tip roast, or beef knuckle, comes from the round section of the cow behind the sirloin area. When shopping for your sirloin tip roast, look for a cut of meat with some marbling. Marbling constitutes tiny flecks of fat distributed throughout the beef. This makes the roast succulent and tasty.
Allow the roast to rest for two hours before cooking. Bringing the meat to room temperature helps it cook more evenly.
Preheat the oven to 260 degrees C. Adjust the racks so the roast will rest two racks from the bottom.
Remove the sirloin tip roast from the packaging and set it on a large platter. Brush the fat side of the roast with the vegetable oil.
Sprinkle salt, pepper, garlic powder and cayenne on the surface of the meat.
Place aluminium foil into the bottom of the roasting pan. Place the rack on top of the foil and place the meat on the rack.
Cook the roast for 20 minutes to caramelise the meat. This quick cooking on the outside will keep the meat juicy throughout the slow roasting period.
Remove the roast and reduce the temperature of the oven to 177 degrees C. Place a meat thermometer in the centre of the roast. Position the thermometer so you can read it without opening the oven door, if possible.
Put the roast back in the oven and cook the roast until the thermometer reaches the desired temperature. For a rare roast, the thermometer should reach between 48.8 and 60.0C. For a medium roast, the thermometer should read 60.0 to 71.1C. A roast that is well-done should read between 71.1 and 76.6C. For a 5-pound sirloin roast, it will take about two to three hours to near those temperatures.
Remove the roast from the oven. Allow the roast to rest or cool for 20 minutes before you cut it. Resting allows the juices to redistribute throughout the roast and cutting the meat prematurely may result in dry meat. Cover the meat with foil to keep it from getting cold while it rests.
Try different herbs when cooking your beef. Herb butter or Worcestershire sauce add interesting, savoury flavours.