- Sirloin tip roast
- Spice rub of choice
- 1 tablespoon olive oil
- Aluminum pan
- 1 cup beef broth, plus extra for gravy
- 1/3 cup red wine
- Butter, as needed
- 2 tablespoons flour
- Salt and freshly ground black pepper
- One day before cooking, rub meat all over with spice rub. Refrigerate overnight.
- Remove roast from refrigerator 1 hour before cooking and bring to room temperature on kitchen counter.
- Prepare smoker or grill, without any wood chips, for 325-350*F.
- Heat oil in large skillet and sear meat on all sides.
- Place aluminum pan under grate and add beef broth. Place meat on grate over aluminum pan. Add water, if necessary, during cooking. This pan will catch the drippings so that you can make gravy.
- Cover grill or smoker and cook until a meat thermometer registers 130*F. Remove meat from grill and place on plate. Cover loosely with foil and rest meat for 30 minutes.
- While meat is resting, prepare gravy. Transfer drippings to measuring cup and add enough beef broth to equal 1 cup. Pour into saucepan and heat over medium heat. Add wine and cook, stirring, for 2 to 3 minutes, or until sauce reduces slightly. Transfer liquid to fat separator and let sit 5 minutes to allow fat to rise. Return 1/4 cup of fat to saucepan (adding butter to make up the difference if necessary) and heat over medium-high heat. Discard any extra fat.
- Add flour and stir to combine. Cook, stirring continuously, until mixture thickens and becomes smooth, about 2 to 3 minutes. Gradually add liquid to saucepan, stirring, until desire consistency has been reached. Gravy should be slightly thin as it will thicken once served. Season with salt, pepper, and 1/2 teaspoon of spice rub.
This recipe is from Grilling Companion and the gravy is from Alton Brown. Sirloin tip roasts are just a challenging cut of meat to work with and I don’t think I’ve ever gotten in quite right. But this was probably my favorite of my attempts!
(I made the gravy as written in the link for Thanksgiving 2013. It was the first time I had ever tried making gravy and it was a HUGE hit. Everyone loved it and it will be a regular on Thanksgiving menus of the future. I have no idea why I thought gravy was really hard to make and that the stuff from the jar was better! This was super easy and so flavorful.)