Reversed Seared Sirloin Cap Roast
By: Carley Smith – The Fairy Gutmother
USWM Shopping List:
Ingredients for Reverse Seared Sirloin Cap Roast:
- Pinch of Sea Salt
- Pinch of Black Pepper
- 1 Cup Bone Broth
- 1/2 Cup Butter, Bacon Grease, Tallow or Coconut Oil
- 2 Garlic cloves
- 3 sprigs of thyme
- Pat the roast dry with paper towels.
- With a sharp knife, slice a cross-hatch pattern through the fat cap on the roast. Be careful not to cut through the meat.
- Sprinkle salt and pepper over the roast.
- Cover the bottom of a deep baking dish with your choice of bone broth.
- Add a metal rack to the dish. Place the roast on the metal rack in the baking dish fat side up.
- Place the roast in the oven at 250 degrees Fahrenheit until the internal temperature of the roast is approximately 105
- degrees Fahrenheit. Check with a meat thermometer.
- When the internal temperature reaches 105 degrees Fahrenheit, remove from the stove.
- Prepare a deep cast iron skillet with tallow, bacon grease, or butter. Heat the skillet until it’s hot. Add roast to the skillet once the grease is hot.
- Place several sprigs of thyme in the skillet with garlic cloves to sear with the roast.
- Turn the roast and sear both sides.
– Slice and serve!
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Carley Smith, aka The Fairy Gutmother, is a Nutritional Therapist and Certified GAPS Practitioner with a passion for helping others improve their gut & immune health. Carley was diagnosed with Lyme disease and practiced the ancient art of healing through food. Please visit Carley’s Featured Chef page and Fairy Gutmother for more information.