Friday, April 5, 2013

Shire Gate Farm Sirloin Tip Roast


Recently I have found myself becoming more and more interested in knowing where my meat and produce are raised and grown.  I know I need to be better about it with so many studies coming out about the effects of hormones and pesticides on long term health and I promise....I am working on it but some conveniences are hard to abandon.

Not just that but sometimes buying organic is expensive!  Even still, I know that I need to eliminate processed foods from my diet and we all need to be more aware of what we are putting in my body....though giving up butter would be a huge stretch for me....baby steps....no large leaps yet!

With this in mind, I was thrilled when my sister-in-law called and said that they had been given a sirloin tip roast from their former neighbor and former Tennessee Titan, Will Witherpoon, which had come from his farm Shire Gate Farm in Owensville, MO.  Grass-fed cattle allowed to roam free in lush pastures devoid of antibiotics is pretty much exactly what I am looking for in the meats I purchase!

Not really knowing how to cook this particular Maggie went on a search for a recipe we could use and found this!  It was simple to put together, easy to prepare and the outcome was superb!  The combination of basic spices and organically grown beef....there was no greater combination, aside from maybe the company who shared in this meal!

Sirloin Tip Roast
1 1/4 tablespoons paprika
1 tablespoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons olive oil
1 (3 pound) sirloin tip roast

In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Line a baking sheet with aluminum foil.
Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
Roast 1 hour in the preheated oven, or to a minimum internal temperature of 
145 degrees F (63 degrees C). 
Let sit 15 minutes before slicing.

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