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So I've made many a roast before, but never have I had to tackle a 14lb. top sirloin monster. I have to make it tomorrow.

While I have my own crazy ideas, does anyone have any recommendations or experiences they'd like to share with me that could be useful? Recipes? Techniques?

Currently I am thinking of dry rubbing it, searing it in a roasting pan and baking it at a low-ish temp (250F). I also plan to make Au jus from the drippings.

Thanks!

Ok, so what time should I be there for dinner?

14 lbs???? Holy Mary Mother of God!

I swear by Julia. That is, when I am not swearing by the Holy Virgin. I guess in this case, I am swearing by the Holy Child. I am assuming this is a boneless cut of beef? If so, she recommends trimming the fat to 1/8 of an inch on the top length of the cut. Rub oil over the exposed parts of the meat. Arrange fat side up in a shallow, rather narrow roasting pan.

Roast at 425 degrees for 15 minutes, then turn the thermostat down to 350. Baste several times during cooking. After 45 minutes, strew a large sliced onion in the bottom of the pan and salt the meat.

The time of roasting depends on the dimensions of the cut, not the weight. A top loin measuring 5 1/2-6 inches wide and 3 1/2 high will take 1 1/4 - 1 1/2 hours. Julia recommends 125 degrees for medium rare.

I have used this recipe very successfully.

Also, what Mouse said.

Sous vide at 140°F for two days then broil to finish I mean obviously.

It is indeed boneless. And it is definitely the dimensions of a big, thick textbook. Sorry don't have it infront of me to measure.

What about a rub and searing?

Hehe... thats Saurbroten territory n'est-ce pas?

EDIT: Nevermind... I got my terms jibbered.

I have no idea but I don't see how your plan could possibly go wrong. What sort of rub did you have in mind? Do you have a meat thermometer so you can check for doneness?

fishboots wrote:Sous vide at 140°F for two days then broil to finish I mean obviously.

Fishboots, you're not usually plural, are you?

I swear by those baking bags. I stick in some water, carrots, onions and celery along with seasonings (when I'm lazy, I just use a package of onion soup mix), seal up the bag and let it cook.

I do have a probe thermometer with alarm.

As for rub... I was thinking salt, pepper, garlic and onion powder, dry oregano, and maybe some red pepper flakes. Oh and probably use Worstershire as the adhesive.