1 sirloin tip roast (3½ to 5 pounds)
Parmesan Barbecue Baste (below)
1. Place roast, fat side up, in a shallow roasting pan. Insert meat thermometer so bulb is centered in the thickest part. Do not add water. Do not cover.
2. Roast at 325°F. Roast is done when meat thermometer registers 140°F for rare; 160°F for medium; and 170°F for well done. Brush with Parmesan Barbecue Baste occasionally during the last 30 minutes cooking time.
3. For a 3½- to 5-pound roast, allow 35 to 40 minutes per pound. For a 6- to 8-pound roast, allow 30 to 35 minutes per pound.
4. For easier carving, allow roast to “stand” in a warm place 15 to 20 minutes after removal from oven. Since roast usually continues to cook after removal from oven, it is best to remove it about 5 °F below the temperature desired.
Parmesan Barbecue Baste:
¾ cup ketchup
½ cup chopped onion
¼ cup water
2 tablespoons Parmesan cheese
1 tablespoon Worcestershire sauce
Combine ketchup, onion, water, Parmesan cheese, and Worcestershire sauce in small saucepan. Cook slowly, for 5 to 10 minutes, stirring occasionally.
MAKES 1 CUP SAUCE