By Irene Hayton

• 2 teaspoons (10 ml) coconut oil
• sirloin tip roast (approximately 3 lbs/1.5 kg)
• 1 onion, thinly sliced
• 4 cloves garlic, thinly sliced

Preheat the oven to 325°F (160° C).

Heat a large skillet over medium-low heat. Add the coconut oil and brown the roast quickly on all sides, using large spoons to turn it—don’t pierce the meat with a fork as this will allow the juices to escape.

Lay half the onion and garlic slices on the bottom of a deep casserole dish. Place the roast on top and lay the remaining onion and garlic slices on top of it. Cover and cook for 1 to 1½ hours or until the meat is tender and cooked to your liking. To check, remove the roast from the oven and cut into the center to see how well cooked it is. Keep in mind that the meat will continue to cook a bit once you take it out of the oven. Allow the roast to stand, covered, for approximately 15 minutes before slicing. Use the juices from the roast in the casserole dish to make gravy if you like.