Time: about 3 hours (including 1 hour to bake potatoes)
2.5 lb grass fed sirloin tip roast
2 tsp kosher salt or 1 tsp table salt
1½ tbsp vegetable or olive oil
1 tsp pepper
2 tsp dried oregano
2 tsp dried basil
1½ tsp crushed red pepper flakes (for extra spice use chili pepper flakes)
3 cloves of garlic (minced)
Potatoes; 4 medium Idaho potatoes
Swiss Chard; 2 large fresh bunches of Swiss Chard.
The other day we took out 2.5 lb grass fed sirloin tip roast beef out of the freezer, and put it in a bowl and set it in the refrigerator overnight.
A few hours before cooking, we set our Grass Fed Sirloin Tip Beef, on the kitchen counter.
To cook the potatoes first, we preheated the oven to 400F, and put 4 potatoes on a cooking sheet and placed the sheet into the oven, about 1 hour or until soft. (We left the potatoes in the oven while the roast cooked at the lower temperature).
We turned down the oven to 250F
As the roast warmed up to room temperature, we olive oiled, salted, and rubbed the roast with garlic, and spices.
In a large olive oiled, oven roasting pan, on medium- high heat, we seared each side of the roast until browned (3-4 minutes per side). Using a pair of tongs we placed the roast on a roast rack.
Next, we transferred the oven roasting pan into the middle rack of the oven, and cooked the roast for under 1 hour, until it was 110F on our meat thermometer.
We then shut the oven off, and put the roast back into the oven, for another 10 to 15 minutes until it reached 120F for rare, or 125F for medium.
After the roast reached our temperature, we removed it from the oven and placed it on a cutting board to rest under aluminum for 10 to 15 minutes.
While resting, we sautéed Swiss Chard in olive oil and garlic, until tender.
We thinly sliced the Grass Fed Sirloin Tip Roast, and plated and served for us to enjoy!