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Prep 10min
Total2hr25min
Servings12
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Ingredients
3- to 4-pound boneless beef sirloin tip roast
1
to 2 tablespoons olive or vegetable oil
1
envelope (0.7 ounce) Italian dressing mix
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Steps
1
If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
2
Brush beef with oil; sprinkle evenly with dressing mix (dry). Insert barbecue meat thermometer so tip is in thickest part of beef.
3
Cover and grill beef over drip pan or over unheated side of gas grill and 4 to 5 inches from medium heat 1 hour 30 minutes to 2 hours or until thermometer reads 140°F (medium-rare). Cover beef with foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.)
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Grill the roast on the weekend, and you'll have leftovers for salads and sandwiches during the week.
You can freeze leftovers in a freezer container up to 4 months. Thaw frozen beef by placing the container in the refrigerator about 8 hours.
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