Dillicious Roast

This is going to sound odd when you read over the ingredients! But wow, it’s amazing…. and don’t be afraid when you see the first picture of the meat, it’s been in a lemon pepper marinade for 3 hours, and that’s just what happens!

I was short on time, so I took a sirloin tip roast and cut it in half. It was the best thing I’ve ever done. Now, with future roasts we won’t be eating it for days… this size is right for us and it cooks up faster.

Dry it very well after you take it out of the marinade, make sure you let it rest on the counter to come to room temperature before you cook it.

Preheat oven to 500 degrees.

Preheat your cast iron skillet for about 15 minutes on gas number 3, I used my no. 12 Lodge here. I have a spice grader of lemon pepper so I used it on all sides of the meat, then rubbed some olive oil. Turn pan up to 4 or 5 and put your meat in. Don’t touch it. Turn after 4 minutes. Same for the other sides. Remove from skillet, you should have a nice crust on it. Place in clay baker. Add the ‘gravy’. Cover, put in 500 degree oven for 15 minutes. Turn heat down to 340 for an hour, then 350 for another hour and a half, depending on the size of your roast. It should be very tender. Remove from clay baker, tent with tin foil while you finish potatoes.

I took a knife and shaved the meat off, placed on a bed of dirty mashed potatoes and topped with the gravy. Greg added horseradish sauce to his. I didn’t. We absolutely loved it!

To marinade the beef combine:
1/3 cup lemon juice
1/4 cup vegetable oil
1/2 teaspoon black pepper
2 tablespoons water
2 teaspoons dill (fresh and roughly chopped)
1 teaspoon salt
1 clove garlic (minced)
Put in large freezer bag and place in fridge for at least 3 hours.
Remove all marinade and dry roast before you do a final seasoning before you sear the meat.