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Ingredients
- 5 TO 10 LB SIRLOIN ROAST
- SANTA MARIA TANGY RUB
- 1 TBSP KOSHER SALT
- 1 TBSP BLACK PEPPER
- 1 TBSP GROUND MUSTARD
- 1 TBSP PAPRIKA
- 1 TBSP GARLIC POWDER
- 1 TBSP ONION POWDER
- 1 TBSP BROWN SUGAR
- 1 TBSP DRIED OREGANO
- 1 TSP DRY ROSEMARY
- 1/2 TSP DRY SAGE
- 1/2 TSP DILL
Details
Preparation
Step 1
MIX RUB TOGETHER IN A BOWL, PLACE IN AIR TIGHT CONTAINER TILL NEEDED.
TRIM ROAST OF EXCESSIVE FAT AND CUT INTO 1/4'S
SEASON WITH RUB WITH A MEDIUM COAT
PLACE INTO TUPPERWARE TYPE CONTAINER, COVER AND PLACE IN FRIDGE OVER NIGHT.
REMOVE FROM FRIDGE AND PLACE INTO OVEN RATED DISH.
PREHEAT YOUR OVEN TO 350 F
PLACE SIRLOIN ROAST IN OVEN, COOK TILL AN I.T. OF 150 - 180 F, YOUR CHOICE
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