Meat Recipes

Prime Sirloin Tip Roast

This a classic Dutch oven pot roast done in the Vermicular Musui-Kamado multi cooker. Here’s how:
Heavily season the roast with salt, pepper and herbes de Provence. Turn on the Vermicular to MED and wait for the ‘grill’ light to come on. (Temperature of the dry pot at ‘grill’ is about 550F!) Add some EVOO. Brown the roast thoroughly on all sides. Reduce heat to EXLOW (230F), cover and cook for one hour. Meanwhile prep potatoes, carrots, onions and bell peppers. At the one hour mark, add the veggies, raise the heat to LOW (300F) and cook for another hour.
Serve directly out of the pot onto heated plates. Have good dinner rolls handy to mop up the juice, which was made in the pot without adding any liquid.

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