Sirloin Tip Roast

People have asked me why I always make adaptations instead of following recipes.  It's not because I think my way is better, really.  It's more based on what I have in my pantry.  If I don't have a specific ingredient that a recipe calls for, I'll substitute with something else, or omit it.  I'm just a lazy cook, plain and simple.

For example, this original recipe calls for dry mustard, which I don't have, so instead of going out and picking some up at the grocery store (too much work), I chose instead to use regular Dijon mustard.

And why did I pre-heat the oven at 400 degrees F instead of the 350 that the original recipe called for?  Because I was roasting veggies in the oven at the same time and didn't want to do two separate batches, I just shortened the roast's cooking time accordingly.  See?  I told you I was lazy.  :-)

Sirloin Tip Roast
Adapted from this recipe.

Ingredients:

• a 2-pound sirloin tip roast, all visible fat removed
• Tastefully Simple Seasoned Salt
• Tastefully Simple Garlic Garlic
• Dijon mustard
• olive oil
• worcestershire sauce
• chicken broth

Directions:

• Pre-heat oven to 400 degrees F.
• Season the roast liberally with TSSS and TSGG.
• Rub several generous squirts of Dijon mustard over the seasoned roast.
• Heat a tablespoon of olive oil in an oven-proof skillet.  Sear roast on both sides.
• Shake a few generous dashes of worcestershire sauce over the roast.  
• Pour about 1/4 cup chicken broth over the roast.
• Place the skillet in the oven for 30 minutes.
• When done, remove from oven and let stand 5 minutes before slicing.
• In the meantime, reduce the juices in the skillet.  Pour over sliced roast.

ETA 1/5/12: tri tip roast