Coffee-Crusted Sirloin Tip Roast with Horseradish Mustard & Wild Mushroom Sage Finish

If you’re looking for a roast that’s smoky, bold, and packed with complex flavor, this one checks every box. Fire & Salt Co.’s Sirloin Tip Roast gets a double hit of spice and umami from Caplansky’s Horseradish Mustard, Olivelle’s Roasted Coffee Rub, and Kosmos Cow Cover — then finishes with a seared crust glazed in Wild Mushroom & Sage Oil. This isn’t your average Sunday roast. It’s a full-on flavor experience.

Ingredients:

• 1 Fire & Salt Co. Sirloin Tip Roast

• Caplansky’s Horseradish Mustard (as binder)

• Olivelle Wild Mushroom & Sage Olive Oil

• Olivelle Roasted Coffee Rub & Seasoning

• Kosmos Q Cow Cover Rub

Instructions:

Step 1: Prep the Roast

Remove the sirloin tip roast from the fridge and pat it dry with paper towels.
Slather the roast with a thick layer of Caplansky’s Horseradish Mustard — this adds tangy heat and helps the rubs stick.

Step 2: Season Like You Mean It

Apply a liberal coating of Olivelle Roasted Coffee Rub followed by Kosmos Cow Cover Rub. You want a thick, even crust — this is where the flavor starts building.

Step 3: Smoke Low and Slow

• Preheat your smoker to 225°F and add hickory wood chips for a deep, smoky profile.

• Place the roast on the smoker and cook until it reaches an internal temp of 100°F.

• Once it hits temp, wrap the roast in butcher paper or aluminum foil to lock in moisture and continue the cook.

• Return to smoker and cook until internal temp reaches 120°F.

Step 4: Rest and Sear

• Remove the roast from the smoker and let it rest for 15 minutes, still wrapped.

• Meanwhile, crank your smoker (or grill) up to 450°F.

• Unwrap the roast and drizzle with Olivelle Wild Mushroom & Sage Oil on all sides.

Step 5: Finish with the Crust

• Return the roast to the smoker. Sear each side over high heat to develop a beautiful crust — about 1–2 minutes per side.

• Once done, remove from heat and let the roast rest for another 15 minutes before slicing.

Pro Tips:

• Use a meat thermometer for precision — don’t guess on temp.

• Don’t skip the mustard binder — it helps the seasoning stick and adds a subtle bite.

• Slice against the grain for maximum tenderness.