In cooking a loin tip roast for the time, I learned that it doesn't need to cook as long as I had previously thought. A nice sear for 15 minutes in a 450ºF oven and a slower roast for about 90 minutes seemed to do the trick. I presume that you could even sear it for the initial 15 minutes in the oven and then cover your roast with foil to lock in a lot of the moisture, maybe even add some stock to the bottom of the pan to help steam the meat.
WAGYU-ANGUS LOIN TIP ROAST
INGREDIENTS:
loin tip roast
4 tbsp. olive oil
salt
pepper
1 onion, sliced
5 medium carrots, sliced into 1 1/2 inch pieces
1 1/2 lb. Yukon gold potatoes cut diced into 1 1/2 inch pieces
1 tbsp. Italian seasoning
INSTRUCTIONS:
Preheat oven to 450°F.
Remove roast from the refrigerator at least 45-60 minutes before cooking.
Rub roast with about 2 tablespoons olive oil, salt, and pepper. Slice onions into thick rings (do not separate rings) and place in the bottom of a dark pan.
Add the potatoes and carrots to a large bowl and coat with about 2 tablespoons of olive oil, then season with Italian seasoning, salt, and pepper.
Place roast on top of onions and scatter the potatoes and carrots around the roast.
Roast at 450°F for 15 minutes. Reduce heat to 300°F and roast until cooked to desired temperature. (135°F for medium-rare, 145°F for medium), about 90 minutes more.
Remove from oven and cover with foil. Let rest at least 20 minutes before slicing.
So glad to hear it! Let me know how it turns out :)
Looks delicious. My son Joey is here and he is a chef. I’m going to have him make for me this weekend. 👍🥰