The Best Methods for Cooking a Traeger Sirloin Tip Roast

The sirloin tip center roast, also known as the knuckle roast or sirloin tip roast, is a medium-large cut from the sirloin tip near the rump of the animal. This cut is known for its medium tenderness and is ideal for roasting or braising. Here’s an in-depth look at the sirloin tip center roast, its cooking methods, and tips for preparation.

Overview and Characteristics

The sirloin tip center roast is a part of the round primal cut and is known for being quite tender, making it a good choice for various cooking methods. Despite not being one of the most prized beef cuts, it offers an affordable alternative to more expensive roasts like prime rib, typically costing around $10 per pound.

Cooking Methods

1. Roasting: Season the roast and cook it at 275 to 325 degrees Fahrenheit until the internal temperature reaches 135 degrees for medium-rare. This method helps retain moisture, especially if sauce or liquid is added during cooking. After roasting, let the meat rest for 10 to 15 minutes before slicing thinly for easier chewing.

2. Braising: For a pot roast, braising the sirloin tip center roast can result in a tender and flavorful dish. Braise until the internal temperature reaches 203 degrees for the best results.

3. Traeger Grilling: Set your Traeger to 275 degrees Fahrenheit and roast for 90 to 120 minutes until the internal temperature reaches the desired level. The wood-fired flavor from the Traeger grill enhances the taste of the roast.

FAQs

• Is sirloin tip center roast a good cut? Yes, it’s an affordable alternative to larger roasts and is good for those who want a roast beef experience without spending a lot.

• How much does it cost? Approximately $30, depending on the weight of the cut.

• How do you know when it’s done? The internal temperature should reach 135 degrees Fahrenheit for medium-rare or 150 degrees for medium when roasted. For braising, aim for 203 degrees.

• Can it be cooked from frozen? It’s not recommended to cook this cut from frozen as it may dry out and potentially form dangerous bacteria.

Interesting Facts

• The sirloin tip center roast comes from the rectus femoris muscle, which is ranked as the 8th most tender among 42 beef muscles studied by food scientists.
• In Australia and New Zealand, this cut is referred to as the "eye of knuckle."
• Identified with UPC number 1549 by the National Cattlemen's Beef Association, you might see this on the beef package label in supermarkets.

Recipes

• Grilled Sirloin Steaks: Enhance the flavor of your sirloin steak with a memorable recipe.
• Beef Pot Roast: Cook a tender pot roast to perfection on the Traeger.
• Sunday Supper Beef Roast: Enjoy a hearty roast cooked low and slow, perfect for a family meal.

Conclusion

The sirloin tip center roast is a versatile and economical cut, suitable for roasting and braising. With the right preparation, it can be transformed into a delicious and tender roast, making it a great addition to any meal. Whether you’re using a traditional oven or a Traeger grill, this cut is sure to impress with its flavor and texture.