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Ingredients

• ✓ sirloin tip roast
• paprika
• salt
• garlic powder
• black pepper
• onion powder
• cayenne pepper
• oregano
• thyme
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Mix paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme in a small bowl.
3. 3 Stir in olive oil; allow mixture to sit for about 15 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
5. 5 Place roast on the prepared baking sheet. Rub spice mixture all over roast.
6. 6 Roast in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 1 hour.
7. 7 Let sit 15 minutes before slicing.

By Joel Manthei

Ingredients

• ✓ sirloin tip roast
• vegetable oil
• mushroom stem and piece
• beef broth
• onion soup mix
• cornstarch
• beef broth

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat; fry roast in hot oil until browned on both sides, about 10 minutes. Pour mushrooms and 1 cup beef broth over roast. Sprinkle with onion soup mix.
3. 3 Bake in preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 90 minutes. Remove roast from Dutch oven to a platter, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
4. 4 Whisk cornstarch and remaining 1/4 cup beef broth in a bowl and stir into Dutch oven with mushrooms and pan drippings. Bring to a boil over medium-high heat; cook and stir until thickened, about 2 minutes. Serve over sliced beef.

By JimChicago52

Ingredients

• ✓ sirloin tip roast
• soy sauce
• sherry
• sesame oil
• cornstarch
• brown sugar
• red pepper
• red chile pepper
• vegetable oil
• green onion

Instructions

1. 1 Partially freeze the roast for easier slicing. Slice the roast into 3x1/2 inch strips, and set aside.
2. 2 In a large bowl, combine well the soy sauce, sherry, sesame oil, cornstarch, brown sugar, crushed red pepper and whole chile peppers. Place beef in the mixture and coat well. Cover and refrigerate for 20 to 30 minutes.
3. 3 Heat 2 tablespoons of the oil in a large skillet or wok over medium high heat. Place green onions in the hot oil. Cover, reduce heat to low and cook 6 minutes, or until tender. Remove green onions and set aside.
4. 4 In the same skillet or wok, heat remaining 1/4 cup of oil over medium high heat. Add beef mixture and saute for 5 minutes, or until the beef is thoroughly cooked. Return green onions to the pan and saute for 30 seconds more, or until heated through.

By Kimber