Recipe by June and Dick Heckendorf, as reported by Helen Dollaghan in the June 11, 1972, edition of The Denver Post. Serves 12 or more.
Ingredients
1 sirloin tip roast, about 6 pounds
1/4 cup finely minced onion
1 cup finely chopped celery
1/4 heaping teaspoon dried sage
2 cups packaged herb-seasoned stuffing
1/2 teaspoon monosodium glutamate (optional)
Salt and pepper to taste
Directions
Preheat oven to 350 degrees. Place roast on counter, fat side up. On widest surface, or “face” of meat, make three T-shaped cuts. The T’s should be spaced to the left, right and center top with space in between. Stem of the center T should be longer than the side T’s, extending the length of the roast. To carve T’s, insert a sharp knife into meat to a depth of about 1 inch from outside surface. Combine onion, celery and sage. Mix well. Add stuffing, monosodium glutamate, salt and pepper. Mix well. (There is no liquid used in the stuffing.) With fingers, pack stuffing tightly into each cut surface of T’s. Tie roast, horizontally, with string in three places, near the top, center and bottom. Place roast, stuffed side down, in greased pan. Roast 2 1/2 to 3 hours or until meat reaches desired degree of doneness. Slice meat across grain so that each slice has three parts of the stuffing. The large slices may then be cut in half for serving-size portions.
