Friday, January 27, 2012

It's a Celebration

We had a family celebration last night.  Bob accepted the offer of a new job!  He starts on Monday and will be learning all sorts of new things.  Although, I'm sure he'll realize he knows most of already.  Any who, the original dinner plan was hot dogs and hamburgers.  For me, that was not celebration enough.  That meal to me, did not get the family sitting altogether at the table long enough.  Hot dogs and hamburgers are a quick sit down and see you later type of meal in our house.
Bob with a picture of his Grandmother - Yes we have her hanging in the kitchen!
So I headed out to our local grocery store and cruised the meat cases.  My first choice was going to be rib eye staks for all.  Then I saw the oven roasts and found a lovely boneless sirloin spoon roast.  It was perfect, because then I had a reason to make a big batch of mashed potatoes!

I got all my goodies home and looked up recipes online for boneless sirloin spoon roast recipes.  I came across this one at for a Herb Rubbed Sirloin Tip Roast.  

All the players in tonights meal
The rub is a yummy concoction of dry spices added to olive oil and then rubbed all over the meat.  Here's what you need for the rub:
  All The Dry Spices Together
  • 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   
    After mixing in the olive oil
  • 2 tablespoons olive oil

 Next - spread all over every inch, nook and cranny of the meat.  Massage it in well.  This type of rub helps to keep the juices and flavor inside the roast while cooking.

Then place it in a preheated 350 degree oven and cook until the internal temperature reaches 145 degrees.  The recipe I found suggested leaving it in the oven for 15 minutes, however, I chose to take out of the oven and tent with Reynolds Wrap® Heavy Duty
Aluminum Foil. 

 While the roast was resting, I got the other pieces of the meal together.

The rested roast before carving

Also on the menu was:
  • Mashed Red Skin Potatoes
  • Broccoli in Cheese sauce-Thank you Green Giant!
  • Brussell Sprouts - thank you Birds Eye!
  • A fresh salad
The beverage was Persecco mixed with Cranberry Juice.



Beth said...

Sounds delish, Karen!!

Mom and Nikki, sometimes Bob and Shelby said...

It was and so easy to do. Prep time is minimal and the aroma from the kitchen - heavenly.