A sirloin-tip roast soaked overnight in beer, rubbed with seasoned flour, roasted rare, sliced thin and marinated overnight in a sherry, Burgundy and tomato marinade. Made for picnics.
Sandra Mills calls this one Prize Winning, and it is a two-day project well worth it. A sirloin-tip roast soaks in beer overnight, then is rubbed with seasoned flour and roasted rare while being basted with beer and oil.
After it cools it is sliced thin and marinated overnight again in a rich mix of oil, tomato sauce, sherry, Burgundy, red wine vinegar and marinara. Her serving suggestion: take it to a picnic and serve it on pumpernickel with beer or wine. It can also be served warm with the marinade heated and poured over.
Ingredients
Roast
5 pound sirloin-tip roast
1 bottle (16 ounces) beer
1/4 cup all purpose flour
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
1/8 teaspoon pepper
1/4 cup oil
Marinade
1/2 cup salad oil
1/4 cup red wine vinegar
1/2 cup tomato sauce
1/2 cup prepared marinara sauce
1/2 cup dry sherry
1/4 cup Burgundy
1/2 teaspoon salt
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
To make it gluten-free
For the beer, use a gluten-free beer.
For the flour, use a gluten-free all-purpose flour blend (for thickening, cornstarch works too).
Also check the labels on the jarred sauce, which can contain wheat. See all our gluten-free recipes.
Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.
We may earn a commission if you buy through the links on this page, at no extra cost to you.
Instructions
Soak in beer. Place the roast in a plastic cooking bag, such as a Reynolds brown-in bag. Add the beer and close the bag with an elastic band so it fits close to the roast. Place in a bowl and refrigerate overnight, at least 12 hours, turning once or twice.
Season. The next day, preheat the oven to 325°F. Remove the roast from the bag and reserve the beer. Combine the flour, salt, garlic, onion salt and pepper and rub all over the roast. Insert a meat thermometer in the center of the thickest part.
Roast. Place the roast on a rack in a roasting pan and roast uncovered for 1 hour 50 minutes to 2 hours, basting every 10 to 15 minutes with the 1/4 cup oil mixed with 1/2 cup of the reserved beer. Sandra notes the thermometer reads 140°F for rare; keep it rare to medium rare so it absorbs the marinade. Let cool completely.
Marinate. Combine all the marinade ingredients in a large casserole and mix well. Slice the roast thin for sandwiches and place it in the marinade. Refrigerate, covered, overnight, at least 12 hours.
Serve. Serve cold on pumpernickel with beer or wine, or warm with the marinade heated and poured over the meat.
The reserved beer has soaked the raw roast, so bring the beer and oil basting mixture to a boil for a full minute before you use it.
For doneness, use an instant-read thermometer: about 125°F for rare and 130°F to 135°F for medium-rare after resting. The USDA safe minimum for beef roasts and steaks is 145°F with a 3-minute rest.
