Helluva Good Roast Beef

My photography skills were lacking here, but WOW is this a good way to roast beef!!

I used a sirloin tip roast and my clay baker.

I did something different this time too. I used meat tenderizer power (no msg) and added to all sides of meat. Then I put on a good coating of the KEG’s steak spice. Oh yeah!!!! FANTASTIC. Make sure you get all ends and sides. I just had it on parchment paper while I spiced it up then rolled it around on the parchment paper to get all the spices on there.

Soak the clay baker for 10 or 15 minute, then turn the oven on to 500 degrees. I add the baker when it’s preheated to about 150. Once it gets to 500 degrees, leave the clay baker in there 10 minutes, remove, put roast in. (Don’t add anything to it.. no water, no fat) put the lid on, and back in the oven it goes at 500 for 15 minutes.

Turn oven down to 400 and add large chopped onion (that is an onion chopped in large pieces.) Cook for another hour to hour and a half depending how big your roast is. I left mine in for the one hour 30 minutes.

Add potato and carrots for last 40 minutes of cooking. Remove roast, loosely cover with tin foil to rest.

Drain all the amazing juice into a saucepan.

Return vegetables back to clay baker, turn the oven to 450 and let them brown up a bit while the roast is resting and you make the gravy. I used a package of brown gravy mix, mixed with a bit of water, whisk it up and add to the saucepan of roast juices. Keep stirring while it thickens.

Slice the roast, remove the vegetables and serve with horseradish. (or not)