Sirloin Tip Roast

 1 Sirloin Tip Roast (allow 1/2 pound per person)
 Salt and Pepper to taste, or
 Herb Rub (mix thoroughly in a small bowl):
	 1 TB dried Thyme
	 1 TB dried Rosemary
	 2 TB dried Oregano
	 1 tsp ground Fennel
	 2 tsb Garlic Powder
	 1.5 TB coarse Salt
	 2 tsp freshly ground Black Pepper
 
Rub liberal amounts of salt and pepper or herb rub into the meat.
Cover loosely with plastic wrap, and let rest at room temperature
for 2 hours.

Preheat oven to 450°F.

Set the meat on a rack in a shallow roasting pan lined with foil.
Roast for 20 minutes per pound, or until the meat reaches
120°F for rare, 125° for medium-rare, 130°F for medium.

Remove the roast from the oven, tent loosely and let rest for 10 minutes
before carving. The temperature should increase another 5°F) while
the roast is resting.

Reprinted from The Grassfed Gourmet Cookbook, by Shannon Hayes.