Menu

Garlic Paprika Sirloin Tip Roast

  • Garlic Paprika Roast_01
  • Garlic Paprika Roast_02
  • Garlic Paprika Roast_03
  • Garlic Paprika Roast_04
  • Garlic Paprika Roast_05
  • Garlic Paprika Roast_06
  • Details
  • Related Items

Recipes from the past:

One of the things I love to do on a Sunday is put a roast on the grill with the remote thermometer plugged into it and let it go while I work on other things around the house.  About 30 minutes (give or take) before I expect it to be done, I’ll get back into the kitchen and get everything else for the meal ready.  The results are a low-stress meal for Sunday evening, and plenty of leftovers for lunch the next day.

Garlic Paprika Roast_01Gather Up:

  • 3-1/2 lb sirloin tip roast
  • 6 cloves garlic, roughly chopped
  • 2 tsp coarse sea salt
  • 1 tsp black pepper
  • 1/2 tsp paprika

Garlic Paprika Roast_02Start out with the garlic and salt in a mortar and pestle.  Grind and mash them together to form a grainy paste.

Garlic Paprika Roast_03Add in the black pepper and the paprika and mash some more until everything is fully incorporated.

Garlic Paprika Roast_04Rub the mixture over the top side of the roast.  Cover loosely and let sit on the counter while you preheat the grill to medium indirect heat – about 300 degrees. When the grill has warmed up, insert a meat thermometer into the roast so the probe reads the very center of the roast.

Garlic Paprika Roast_05Place the roast directly on the grill and cover it.  Stoke the fire as needed to maintain temperature, and let cook until the thermometer reads 135 degrees – about 2 hours.

Garlic Paprika Roast_06Remove from the grill and tent loosely with foil.  Let rest for 5 to 10 minutes before slicing and serving.

Garlic Paprika Sirloin Tip Roast
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Beef & Venison
Serves: 6
Ingredients
  • 3-1/2 lb sirloin tip roast
  • 6 cloves garlic, roughly chopped
  • 2 tsp coarse sea salt
  • 1 tsp black pepper
  • ½ tsp paprika
Instructions
  1. Start out with the garlic and salt in a mortar and pestle. Grind and mash them together to form a grainy paste.
  2. Add in the black pepper and the paprika and mash some more until everything is fully incorporated.
  3. Rub the mixture over the top side of the roast.
  4. Cover loosely and let sit on the counter while you preheat the grill to medium indirect heat – about 300 degrees.
  5. When the grill has warmed up, insert a meat thermometer into the roast so the probe reads the very center of the roast.
  6. Place the roast directly on the grill and cover it. Stoke the fire as needed to maintain temperature, and let cook until the thermometer reads 135 degrees – about 2 hours.
  7. Remove from the grill and tent loosely with foil. Let rest for 5 to 10 minutes before slicing and serving.

 

Ginger Carrots and Turnips

It’s hard to believe that I went from never having a turnip before to having them three weeks in a row in our CSA share!  After trying creamed greens and then simply grilling the turnips …

Stoneware Pans

It’s been a while since we touched on our kitchen tool topic.  And just recently, we had someone ask what kind of pan we used in our ginger snaps recipe.  So it must be time …

Sweet Onion and Apple Relish

This was the side dish that was hiding in the background of that last photo of the spare ribs in yesterday’s post.  By using a lot of the same ingredients as the rib brine, we …

DSCN1521_resize

Sauteed Mushrooms

Sauteed Mushrooms   Print Cook time 20 mins Total time 20 mins   Author: Purely Primal Serves: 6 Ingredients ¾ lb large crimini mushrooms (white or brown), sliced about ⅛″ thick 2 large (or 4 …

Grandpa Don’s Bugachi (Teriyaki Beef Skewers)

Just over a week ago, Karen posted a recipe that started out with a small tribute to a great man who I never got the chance to meet…but I still feel blessed to experience his …