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Recipes
Carolina Spice-Rubbed Oven Roast

Recipe

Carolina Spice-Rubbed Oven Roast

30 min prep

35 min cooking

Serves 8

Difficulty 3/5

Simple spices combine to make a unique rub for an easy oven roasts. Paired up with a matching barbecue ‘mop’ (Southern U.S. BBQ lingo for barbecue sauce), this combo makes an authentic slow-roasting Southern BBQ experience for cooking a roast in the oven or on the grill (see Tip).

Ingredients

Kansas City Mop

1 cup (250 mL) EACH ketchup and tomato sauce ¾ cup (175 mL) EACH packed brown sugar and cider vinegar ¼ cup (60 mL) corn syrup 1 tbsp (15 mL) butter 1 tsp (5 mL) EACH garlic powder, onion powder and sweet smoked paprika ½ tsp (2 mL) EACH chili powder, celery seeds and fresh ground pepper ¼ tsp (1 mL) ground cinnamon

Roast

2 tsp (10 mL) EACH granulated sugar and sweet paprika 1 tsp (5 mL) EACH brown sugar, chili powder, ground cumin and dry mustard ½ tsp (2 mL) EACH ground dried thyme, garlic powder, coarse salt and fresh ground pepper 2 lb (1 kg) Beef Bottom Sirloin Tri-tip Oven Roast

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Directions

1. Kansas City Mop: Whisk together ketchup, tomato sauce, sugar, vinegar, corn syrup, butter, garlic powder, onion powder, paprika, chili powder, celery seeds, pepper and cinnamon in a large saucepan. Bring to a boil over medium heat, stirring often. Reduce heat and simmer for about 20 minutes, stirring occasionally, until thickened. Makes about 3 cups (750 mL). (Mop be cooled and stored in an airtight container in the refrigerator for up to 2 weeks.) 2. Roast: Combine granulated sugar, paprika, brown sugar, chili powder, cumin, dry mustard, thyme, garlic powder, salt and pepper in a small bowl. Rub all over over roast. Place on rack in shallow roasting pan. Insert oven-safe meat thermometer sideways into centre of roast. Oven-sear in preheated 450°F oven for 10 minutes. 3. Reduce heat to 275°F. Roast, uncovered, for about 20 to 25 minutes for medium-rare, basting with Kansas City Mop halfway through, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium). 4. Transfer to cutting board, cover loosely with foil and let rest for 15 minutes. Carve across the grain into thin slices, rotating roast as the grain changes direction about halfway along the roast. Serve roast with extra Kansas City Mop for dipping.

Tip

Bottom Sirloin Tri-Tip is very lean cut, so our recommendation is to cook no more than to medium doneness and to slice thinly.

To grill the roast, grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for about 20 minutes, turning twice or more and basting with Kansas City Mop, or until a digital instant-read thermometer inserted sideways into centre of roast reads 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium). (Note: move roast to cooler part of the grill if it begins to overbrown.)

Cuts Used in This Recipe

Bottom Sirloin Tri-Tip

Bottom Sirloin Tri-Tip Oven Roast

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.