Recipes

Hot & High, Low & Slow Au Jus Roast for Sirloin Tip & Top Round Roast

By: Jill O'Brien

This Hot & High, then Low & Slow method of roasting produces a delicious and amazingly tender medium rare roast.  Serve this classic style roast with au jus and horseradish cream sauce. This is great roast for entertaining a crowd or a make ahead staple for shaved roast buffalo sandwiches.

INGREDIENTS:

  • Sirloin Tip Roast

    Sirloin Tip or Top Round Roast

  •  3 T Olive Oil
  •  Salt & Pepper to Taste
  • 1 T butter
  •  1 cup wine, stock or water

PREPARATION:

  1. Rinse roast and pat dry.
  2. Rub roast with olive oil & season as desired. Let roast rest at room temperature for 2 hours before roasting.
  3. Pre-heat oven to 500°
  4. Place prepared roast in heavy roasting pan, and place in 500° oven. Close door quickly.
  5. Reduce oven temperature to 475° and roast uncovered for 13 minutes.­
  6. Turn oven off. Leave roast in oven for 2 ½ hours. DO NOT OPEN THE OVEN DOOR ANYTIME DURING ROASTING PROCESS. (And yes, that is important enough for all caps!)
  7. Remove roast from oven and place on cutting board. Slice roast, keeping slices close together.
  8. Place roasting pan on stove top, over medium high heat.
  9. Add 1 tablespoon butter and scrape brown bits from the bottom of the pan.
  10. Deglaze with 1 cup wine, stock or water and bring to a simmer, for au jus.
  11. Preheat oven to 500° and place sliced roast in oven for 5 minutes to warm. Pass roast with au jus and horseradish sauce.

Temperature GuideInternal Temperatures of Meat:

Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 155 degrees.

9 Responses to “Hot & High, Low & Slow Au Jus Roast for Sirloin Tip & Top Round Roast”

  1. jay

    How large is the roast? I imagine that would make a difference for how long to keep it in the oven.

    Reply
    • Jill O'Brien

      HI Jay – The roast is 3 lbs. If you are cooking a larger roast, adjust your hot cooking time, but leave in “off” oven for same amount of time.

      Reply
  2. Bill Leimbach

    I recently baked a wild idea bison top round roast using your Hot & High, Low & Slow Au Jus Roast recipe. I followed your recipe to the letter and all I can say is wow, what a tender and delicious roast. Thanks again for all you do for the bison and the grasslands.

    Reply
  3. Steve Pett

    Hi, Jill.
    Just wondering if you roast it uncovered for the full 2 1/2 hours. Thanks.

    Reply
  4. Steve Pett

    Hello again, Jill.
    The roast was fantastic at Thanksgiving, so good that I just ordered two for a larger gathering at Christmas. So my question is: Should I manage the oven any differently with two roasts? Thanks a bunch.

    Reply

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