A Lardered Sirloin Tip Roast Dinner



I am a beef lover for me there is nothing tastier as a Sunday dinner meal than to sit down to a flavourful tender and juicy roast of beef with roasted potatoes, some veggies and of course gravy.

Lardering of a roast of beef is an old fashioned tecnique I learned from my mom when I was a kid which allows you to introduce a new visual experience as well as a new and interesting taste experience to a roast beef dinner.

Here is a recipe for a Lardered Sirloin Tip Roast for a great Sunday Dinner idea your whole family will enjoy.


1  4 – 6 pound Sirloin Tip Roast

3 Garlic cloves (finely diced)

1 Medium Onion (peeled and quartered)

6 to 8 Bacon strips

2 Carrots (peeled and quartered length-wise)

5 Potatoes (peeled and quartered and quartered again) cut into bitesized peices

3 Parsnips (peeled and quartered)

15 to 20 Mushroom Caps

Olive Oil, Salt and Pepper

1 and 1/2 Cups liquid beef stock

3 Tablespoons of all purpose flour


Preheat yor oven to 350 degrees F.

Doneness: Your meat thermometer should register the following inside temperature: Rare 135, Medium Rare 140, Medium 145, Well done 150 to 155 degrees F.

Cooking Time at the suggested temperature is approximately 20 to 25 minutes per pound.

Most importantly bring your Sirloin Tip Roast out of the fridge at least (1 hour) before preparing it for the oven allowing it to reach room temperature.

With your roast fat side up, using a sharp kitchen-paring knife make 8 (1/2 inch wide) incisions down through the top of your roast to the full length of the knife.

Insert into each incision slit 1 slice of your carrot

Massage some Olive Oil all over your roast and season it to taste with salt and pepper and then scatter your diced garlic over the top.

Get your bacon strips and lay them width wise across the roast using a toothpick on both sides to hold it in place. The juices from the bacon will seep its way into the incisions helping to keep the roast tender and juicy as it cooks.

Place your roast onto the rack portion of your roasting pan. Insert your meat thermometer into your roast.

Get your roasting pan and pour in your beef stock into the bottom. Scatter your Onion, Parsnip, Mushroom caps, and Potatoes over the bottom of the pan.

Place your rack into the roasting pan and then put the whole thing into your oven.

Here is a little trick I picked up over the years. Ask your butcher or meat manager for two or three scrap pieces of beef fat and lay these over the top of your roast.

As this fat melts down during cooking the fat juices will help seal in the flavour of your roast, plus add needed juices into the bottom of your pan for the gravy. This will also help your vegetables to cook better and faster too.

Once you have achieved the doneness temperature you desire remove your roast and allow it to rest for about 10 minutes. Feel free to add the bacon strips to your serving dish to serve up.

To know if your vegetables are done they should be fork tender. If not then pop them back into the oven until they are.

Gravy:To make your gravy first spoon out your veggies into a serving dish. Move your roasting pan to your stove top set for medium heat. If the meat drippings are stuck to the bottom of the pan add in some warm water to deglaze the pan.

Place your flour into a small bowl and mix it with some warm water stirring it with a fork until all the flour is liquified and then slowly whisk this mixture into your deglazed pan drippings. Whisk this mixture until you achieve a desired gravy texture and then pour it through a sieve into your serving dish.

Dinner is ready your ready to serve up a delicious dinner to your loved ones.