Ron Wilson

Ron Wilson

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Rita Gets Roasted

here’s a delicious holiday roast made even more special with an herb paste smeared on before baking. The technique is unusual but produces a really nice roast.


Make sure you get a roast labeled “choice” which has more fat running through it for flavor and tenderness. One that’s marked “select” will be too lean for this recipe. Leftovers make a yummy sandwich.


2-1/2 to 3 pound sirloin tip roast, tied

Herb paste

Mix together:

1 teaspoon each: salt and pepper

2 teaspoons each: dried oregano and dried basil

1 teaspoon crushed red pepper

1 tablespoon garlic, minced

Beef broth or red wine (a generous cup or so)

Roasting instructions

Take the roast out an hour before roasting and leave it wrapped. Once it has come to room temperature after that hour, unwrap and pat dry.

Preheat oven to 250. (No, that’s not a mistake!).While oven is preheating, film the bottom of an oven proof, heavy pan with olive oil. Heat on medium high until the oil just starts beginning to smoke. Put the roast in the pan, and let it sear to a nice brown on all sides. Rub the roast evenly with the herb paste.Put back in pan and pour broth or wine around it. Roast for 1 hour and 30 minutes or until it reaches 130 degrees.

Turn off the oven and leave the roast inside and don’t open the door.

After 30-40 minutes, check the temperature. It should read 140-145 for medium. Remove from oven and let rest 10-15 minutes.

Remove ties before slicing into thin slices. Drizzle with accumulated juices.

Tip from Rita’s kitchen

Too rare? Put slices in single layer on cookie sheet and broil until desired doneness. Keep an eye on it. Broiler cooks the meat fast!

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