Roasted Sirloin

This is the sirloin cut in half.
The center slices are medium and the end slices are well done.

This was our Christmas dinner. Love roasting a sirloin!

Ingredients:
4 lbs of sirloin tip roast
Seasoned Salt
Garlic Peppercorns or Onion Peppercorns (which is peppercorns with spices)
Olive oil

Directions:
Preheat oven to 450 degrees.
Trim any big chunks of fat from meat. 
In a large skillet or pan, heat 2-3 T 
of olive oil.
Rub season salt into meat on all sides. 
Then rub peppercorns/seasoning into meat on all sides. 
When oil is hot, place meat in pan and sear on all sides. This will help hold the juices in while it cooks and gives it a great taste.
After searing, place roast on a rack in a roasting pan.
Pour 2-3 cups of water in bottom of pan. (check pan every 30 minutes to make sure there is liquid in the bottom of the pan. Continue to add 1-2 cups if pan gets dry.)
Put in oven and bake about 90 minutes, depending on how well done you like your meat.
Insert a meat thermometer into the center of the roast.
I like to take it out when the temperature reaches 150 degrees. 
That gives us some medium rare meat in the middle and some well done slices on the outside.
After you remove roast from oven, let sit for 20 minutes before slicing. 
Meat will continue to cook some while it sits. 

This is what it looks like on the outside.

This is what it looks like after you slice it.

To make a yummy gravy...
Pour remaining juice from roasting pan into a saucepan. Depending on how much you have, you can add beef broth to get desired amount. Then add corn starch or arrowroot starch to thicken. (Add starch to 1/4 cup cold water and stir until dissolved. Then add to heated gravy and stir until thick.)