- 1 piece (approximately 3-4 pounds) Mack Brook Farm Sirloin Tip, Top Round or Eye Round
- 2 Tablespoons butter or oil for browning
- Liquid for cooking – use wine mixed with water or use stock or beer
Salt and pepper roast. Heat butter or oil in Dutch Oven. Over high heat, brown meat 5 minutes on each side.
Pour liquid in until it reaches half way up the piece of meat. Cover pan first with aluminum foil. Then cover with lid. Roast in 225° oven until internal temperature of the meat is 155° – 160°. (about 30 minutes per pound for medium). Turn once about half way through cooking time.
Remove roast, tent with foil and let rest for 15 minutes. (You can reduce the liquid by half and pour over meat when serving.)
Thinly slice the roast.
Leftovers make great sandwiches or chef salads!