2-3 lb roast sirloin tip, or your choice
4 cloves of garlic
2 hours before you are ready to prepare roast remove from fridge, pat the roast dry with paper towel and salt the roast. Cover and let roast come to room temperature for 1-2 hours.
Peel and cut 3 garlic cloves in half, cut slits into the roast and place garlic pieces through out. Rub roast with oil and salt and pepper the roast, mince the last clove of garlic and rub into the roast.
Preheat oven to 375°. Place roast fat side up in roasting pan, roast for 30 minutes, then reduce heat to 225° and roast for approximately 30 minutes per pound.
Shape and size of roast affects cooking time, thin and long cooks faster than a thick roast so always use meat thermometer over guessing doneness.
Use a meat thermometer and follow doneness guide.
Medium rare 130° – 135°
Medium 140° – 145°
Medium Well 150° – 155°
When desired internal temp is reached, remove from oven, tent and let rest 30 minutes before slicing. Remove from roast from pan to slice. The drippings in the pan can be returned to low heat adding some beef broth, a little salt, pepper, garlic, and desired seasonings and cook on low heat. This can be used as a simple au jus sauce for roast beef.