Ingredients
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1 teaspoon black pepper
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1 teaspoon ground chile powder
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1 tablespoon garlic powder
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1 tablespoon dry mustard
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1 tablespoon onion powder
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3 teaspoons salt
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2-3 pounds sirloin tip roast, tied
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2 tablespoons Olive Oil
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2 tablespoons Dijon mustard
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1 tablespoon creamed horseradish
Directions
- Place the oven rack in the middle position and preheat the oven to 250°F.
- Mix all the spices together in a bowl.
- Drizzle the roast with half the oil and rub all over.
- Rub in the spice mixture
- Heat the remaining oil in a large cast iron skillet over medium-high heat. Add the roast and sear until browned on all sides.
- Transfer the roast to a wire rack set inside a roasting pan.
- Cook for about an hour, or until the meat reaches 120°F on a meat thermometer.
- Remove the roast cover with tinfoil and let rest for 20 minutes.
- Turn the ovens broiler on
- Mix the horseradish with the Dijon mustard and baste the meat
- Place the beef back in the oven under the broiler for five min or until golden brown
- Remove the roast from the oven to a carving board, and cover loosely with aluminium foil and allow to rest for at another five minutes before carving.
