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

By: Jill O'Brien
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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.


  • 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


  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.

17 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.

    • 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.

  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.

  3. Steve Pett

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

  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.

    • Jill O'Brien

      Steve – So sorry I missed this question. Yes, do increase your hot & high temperature for an additional 5 to 7 minutes. If you have them positioned closer together you may want to go 10. Hope you had a wonderful holiday.

  5. marie

    is there a difference if you’re using an electric oven to a gas oven as far as temp. and time is concerned??

    • Jill O'Brien

      Good question. I personally think that there is a difference in ALL ovens, but temperature is probably more important than electric vs gas. To insure accurate temperature you may want to purchase a internal oven thermometer to confirm oven setting.

  6. Emily

    For a larger roast, how many minutes should you increase the cooking time? Is there a per lb addition? I am roasting a 10 lbs roast.

    • Jill O'Brien

      Hi Emily – It depends on the roast you are using. This technique is based on a 3 pound grass-fed bison roast. Although I have not tried this with a larger roast, my guess would be to increase by 4.5 additional minutes per pound during the high hot cook time. I have roasted more than one roast at a time before, and have increased the high hot time by a couple of minutes and had great results. Thanks for your interest.

  7. Lisa Sherman

    Can I use this recipe for a beef roast as well or would the temp and time be different? Thanks.

    • Jill O'Brien

      HI Lisa. Unsure about corn-fed beef, but it may work for grass-fed beef. Good Luck.

  8. Kendra

    Jill, this is a wonderful method to prepare the 3 pound roast. We made this for Christmas, and it was perfect, and we have one in the oven now. Thank you for working out such terrific and simple way to prepare!


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