The sirloin tip roast comes from the leg area of the animal. It is a very lean roast, boneless and has some connective tissue. If not handled properly those qualities can lead to a tough roast. I’ll show you how I cook it up nice and tender to make it a delicious part of you paleolithic diet.
I cooked this the same basic way as my grass fed beef chuck roast and my beef round rump roast. Just cut a few slits in the roast and place some diced garlic in them, sprinkle salt and pepper on the top. If you’d like more flavor go ahead and add a bay leaf to the liquid and sprinkle some ground rosemary and tarragon on top of the roast.
Put 1 1/2 to 2 cups of broth in to the pressure cooker, place the cooking rack in the bottom of the cooker (if yours has one) add a bay leaf and then put the roast in.
Cooking the Sirloin Tip Roast
Lock the lid on the pressure cooker, bring up to high pressure. Once High pressure is reached, set the timer for 45 minutes and turn the burner as low as possible while still maintaining full pressure. Once the timer goes off, remove from heat and let the pressure drop naturally.
This roast can be slightly dry because it is so lean. I like to reduce the broth and pour that over the top of the sliced meat right before eating or putting a nice slice of grass fed butter on top is very good.
Here is a tip to slicing the Sirloin tip roast very thin. After removing the roast from the pressure cooker, place in the refrigerator for 3 to 4 hours. Take it out then it will be easy to slice thin in your meat slicer or with a sharp knife.