How to Cook a Sirloin Beef Roast. This cooking method is easy and ensures tender roast beef every single time!
Plus, it’s an impressive main course to serve for any occasion. We love making it for dinner on Thanksgiving, Christmas and New Year’s Day.
I’m going to be honest, I used to hate sirloin. That has changed since learning to cook it correctly.
Honestly, if you cook it properly it kicks ass. It’s full of flavour, and the texture is fabulous.
Let’s face it, sirloin can be super tricky to cook. If you are not careful it will end up tasting chewy or it will be dry like shoe leather.
So, really be sure to follow the directions on this one. I want you to like it. In fact, I want you to LOVE it!
To clarify, do not braise this sirloin roast. You want to cook it fat side up, on a rack, with no liquid messing with it.
Honestly, I know this sounds scary but you will thank me if you follow that advice.
I cannot be held responsible for what happens to your gorgeous piece of beef if you stray from the directions. You may end up with a hunk of cardboard.
Clearly, no one wants cardboard for dinner. Trust me.
The recipe was a big hit with the family. We’ve been converted to sirloin fans.
So go grab a hunk of beef right this very minute. Follow these directions, then invite me over for dinner!
I’ll even bring dessert. Lots and lots of dessert.
This recipe was inspired by Steve of The Black Peppercorn. You can find Steve’s recipe for How to Cook a Top Sirloin Beef Roast on his blog.
I also shared this recipe years ago on Made from Pinterest.
Ingredient Notes:
- Roast – I used top sirloin roast for this recipe. It’s lean so please follow the cooking directions exactly. Dry heat is a must for this roast beef recipe.
- Salt – Use coarse salt for this recipe.
- Pepper – I’m a huge fan of white pepper. Oddly, I don’t care for black pepper. You can use either.
- Garlic Powder – For this recipe, I used garlic powder but you can also use garlic cloves and make slits in the meat and slide them in there.
- Herbs de Provence – This adds such a nice flavour to the meat. Use good quality spices so you make the most of the beef.
How to Cook Sirloin Roast:
- First of all, take the roast out of the fridge about 30 minutes before cooking so you aren’t cooking it cold.
- Next, preheat the oven to 450 degrees F.
- Ensure the roast is tied with twine.
- Then, season the meat on all sides.
- Place the roast with the fat side up on a roasting pan with a rack. You don’t want the roast touching the bottom of the pan.
- Next, place the roast in the preheated 450 degree F oven. Cook for about 20 minutes at that heat, then lower the heat to 325 degrees F, without opening the door.
- Then, cook the roast until the meat thermometer inserted reaches about 140 degrees F. This should take approximately 2 1/2 to 3 hours. This will vary depending on the size of your roast.
- Remove the roast from the oven and allow it to rest for at least 15 minutes. You want to give it time for the juices to redistribute.
- Once the meat has rested you can slice it.
- Then arrange it on a platter.
- Serve!
Sides to Serve with Sirloin Roast:
- Balsamic Roasted Baby Carrots
- Parmesan Smashed Potatoes
- Arugula Salad with Shaved Asparagus
- Lemon Roasted Fingerling Potatoes
- Skillet Asparagus with Lime Butter
- Slow Cooker Garlic Mashed Potatoes
- Maple Roasted Acorn Squash with Bacon
- Air Fryer Butternut Squash from Domestic Superhero
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How to Cook a Sirloin Beef Roast
Ingredients
- 6 lbs top sirloin roast
- 2 tbsp coarse salt
- 1 tbsp white pepper
- 1 tbsp garlic powder
- 1 tbsp Herbes de Provence
Instructions
- Pull the roast out of the fridge about 30 minutes before cooking!
- Preheat oven to 450 degrees F.
- Make sure roast is tied, most butchers will do it for you. If not, use butchers twine to tie it.
- Season the meat with spices, make sure you season it all over.
- Place the roast fat side up on a rack, this is crucial. You want dry heat for this type of meat, braising in liquid is not an option for this one. Use a rack inside your baking pan, most come with one.
- Place the roast in the preheated oven. Cook for 15 to 20 minutes (depends on size of roast) at 450 degrees F. Then, without opening the oven door, turn the heat down to 325 degrees F.
- Cook until meat thermometer inserted reaches about 140 degrees. Generally this should take about 2½ to 3 hours, but it varies on oven and roast size.
- Pull the roast out of the oven. Remove the rack and place roast on a cutting board. Allow to rest for about 15 minutes. This is crucial, do not be tempted to cut into it right away. Letting meat rest is a thing of beauty. The juices redistribute and the result is succulent meat.
- You can make gravy while it's resting if you like.
- Slice the roast. Place on platter.
- Serve with a big old "I no longer hate sirloin" smile!
Notes
Nutrition
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DB, Foodie Stuntman | Crazy Foodie Stunts says
Yep.
I have a roast beef recipe too and it’s very similar. Slather it with a rub and stick it in the oven. Doesn’t get much easier than that.
Kim Beaulieu says
It’s such a great recipe. I always hated sirloin till trying this one.
The Food Hunter says
I’m not a huge meat eater but this looks amazing
Kim (Feed Me, Seymour) says
Ok, now this looks so beyond amazing!
Kirsten/ComfortablyDomestic says
Oh, Girl! I hear ya on the cardboard sirloin thing. I think a lot of cooks ruin sirloin steaks by overcooking them to leather-shoe consistency. A roast is much more forgiving.
Sarah Walker Caron (Sarah's Cucina Bella) says
That looks amazing. I am always so nervous to overcook roasts, but this one is just perfect.
Heather / girlichef says
Nobody could accuse that roast of having no flavor – I can almost taste it through the photos! It does look perfectly cooked. Good thing my family isn’t standing over my shoulder or I’d be forced to make this asap! 😉
Martha @ A Family Feast says
I’m drooling! I can’t stop staring at that gorgeous roast Kim!
[email protected] Mom says
I do believe that childhood dinner woes effect many people today. For me it was liver and onions! My mother could not cook it and it was absolutely disgusting and tasted like chewing a leather, no joke! Now the luscious photo of this sirloin roast would get anyone to want to have a bite! It’s looks amazing!
Susan1 says
OMG my mother used to tell me liver was Steak. I never liked steak because of that, all curled up on the edges. Went to a steak house a waiter went by with a Filet on the dish and I was dumbfounded… Love anything beef now.
Lora @cakeduchess says
It always seems so easy to make a perfect roast, until you do it! You have to season it right and it has to be cooked to perfection, like this gorgeous roast! I’d love some thin slices in a sandwich for dinner!!
Kayle (The Cooking Actress) says
Veryyy true-sirloin can be great or horrible…all depending on how it’s cooked. Yours look SUPERB (oh yeah…breaking out fancy words). Seriously, mouthwatering!
Maureen says
That beef is just so perfectly tender and juicy! It is very mouthwatering indeed. I can already taste its incredible flavor.
Sandra @ A Dash of Sanity says
This would be great for family dinners! It sounds delicious and I love when meals make good leftovers, too! I’ll definitely be giving it a try! Pinning and Stumbling! 🙂
Angie | Big Bear's Wife says
I use to stay far far away from sirloins….actually I stayed away from all types of steaks until I had one that was cooked the right way, now I’m in love! This looks so freaking good that I’m sending this to hubby right now. He’s the meat cooker of the family and I’m going to demand that he make this for me!!!
victoria Shanley says
Is it Necessary to Tie the Meat Up I don’t have any Butchers Twine?
Kim Beaulieu says
I’ve made roasts, and chicken without tying it up. A lot of people tie for a more uniform cooking. And a lot of roasts come already tied. But it’s not an absolute necessity if you don’t have twine. I’ve run out plenty of times and my roasts have always come out okay.
Let me know how it turns out. I hated sirloin until I used this dry method. Now I love it.
Vance says
Do you cover it while cooking?
Kim Beaulieu says
Hi Vance. No, you don’t cover it. Leave it uncovered while you cook it. Sirloin works great with dry heat. No lid, no foil, just cook it uncovered. I know, it seems odd. Have faith, it works.
Kristen says
This looks so good – so glad I stumbled upon this recipe, Kim!
Kim Beaulieu says
Thanks Kristen. I honestly hated sirloin growing up. It was always so tough and chewy. Dry heat makes all the difference. I owe Steve a debt of gratitude for that one.
ann says
I have a sirloin roast aprrox 4-5 lbs boneless can you tell be what temp and how long do cook it per pound/
Kim Beaulieu says
Hi Ann. I just saw this, I had some comments stuck in the wrong place. Sorry about that.
I don’t cook this by minutes per pound, I cook it by using a thermometer and taking it out when the internal temperature reaches the right point. Mine was roughly the same size as yours so if you follow the direction in the recipe yours will come out perfectly. It should take 2 to 3 hours, but I highly recommend using the high heat, then lower heat method that’s detailed in the recipe. It will guarantee your roast will turn out perfectly. Hope that helps. It’s a great way to cook sirloin. Do not add water, go with dry heat.
Lily says
I like the simple steps to a great roast. Can I try this method on a “Beef Loin Tri Tip Roast” from Costco. It has some marbling but no “fat cap” side. It’s actually 2 pieces but total 4 pounds. I can cook each separately if I need to. I was told it’s tender and cook it in a crock pot but after reading some food sites, seems like the long slow-cooking process is not good for it.
If not, do you have any idea on how to cook it ? Thanks.
Kim Beaulieu says
Hi Lily, sorry I just saw this. I love a good roast, no matter the cut. I don’t have a how to for yours but this is exactly how I do mine: http://www.bhg.com/recipes/how-to/cooking-basics/how-to-cook-tri-tip/
Another option for this cut is to sear it in a pan then place in oven at about 350 degrees for about 20 minutes, give or take depending on the size and how well done you like yours. It also rocks on the grill. If you grill it use the two zone method. So grill over high heat, searing both sides, then move it to the other side of the grill set to a lower temperature and continue to grill on low for about 5 to 8 minutes per side, depending on the heat.
Any way you do cook it make sure you season it first. I’d recommend seasoning at least 2 hours prior to use, but preferably overnight with this cut. Keep it simple, salt, pepper, maybe a bit of garlic cloves stuffed inside the roast. I love mine with caramelized onions over top. So good. My Dad used to cook it that way.
Hope that helps.
Lynnie says
It was scary leaving this uncovered as I thought it would dry out, but it came out well. Very tasty!
Kim Beaulieu says
I know, I always fight the urge to cover things too. But it’s so worth it. I am SO glad you liked it. Makes me happy you gave it a whirl and enjoyed it. Have a great week.
Lynnie says
Not just me, but kids too!
Is this method good for any other cuts?
Kim Beaulieu says
Hi Lynnie. This method works perfectly on any lean beef. Any of the “rounds” so inside round, outside round, eye of round would work. Also sirloin tip, tri-tip and rump are all ones I’ve used this method for. Hope that helps. Sorry it took me so long to answer. This somehow got stuck in the wrong section of the blog dashboard.
Allison says
I made this yesterday for the first time! For company no less! It was very good! Definitely changed my mind on sirloin as well!! Thanks
Kim Beaulieu says
Hi Allison. I’m so glad you liked it. It’s a great technique. I used to be terrified of sirloin but this method changed my whole outlook on it. So happy it turned out so well. Thanks so much for taking the time to let me know.
ItalianBelly says
I’ve also stayed away from sirloin steaks cooked in the oven for unknown reasons. I’ll give it a try! Pinning!
Kim Beaulieu says
I always thought they were tough. It’s surprising how tender they are with dry heat. You have to give it a whirl. It made me a believer. Thanks for pinning.
STEPHANIE ABBOTT says
The pictures alone make e hungry. Great recipe. Adding to my Pinterest queue.
Kim Beaulieu says
Thanks so much Stephanie. I really appreciate it.
Sandra Garth says
This is a good option for Easter dinner since ham isn’t high on our list of faves.
Kim Beaulieu says
It makes a perfect Easter main course. We often do both Ham and Roast so people have options. I overcook far too often.
Debra says
That looks delish! Thanks for sharing with us at Funtastic Friday 🙂
Kim Beaulieu says
Thanks so much Debra. And thanks for hosting.
Scott says
This looks great, do you know if the same instructions would work for cooking the roast on a gas grill?
Kim Beaulieu says
Hi Scott. Just saw this. You can absolutely cook it on the grill. Just put it over indirect heat and use a thermometer close to where you’re cooking to make sure the temperature is the same as the recipe.
Here’s an amazon link to one of the ones I use- http://amzn.to/2rwF0H0 (affiliate link)
Candy says
Do you cover it while its cooking?? I wanna make this.. but it doesnt say whether or not yo cover
Kim Beaulieu says
Hi Candy. Just saw this. It’s uncovered for dry heat. Hope you love it.
May Kerr says
Have tried your Recipe for Top Sirloin, which I was always scared to use…was brought up with the Eye of the Round done on the top of the stove in water like my Mother taught me….but your oven method is so juicy and has more flavour so my Roasts are all done in the oven…thanks….
Kim Beaulieu says
Hi, May. I’m so glad you liked it. I always thought sirloin was chewy as a kid. My Mom did not cook it correctly, bless her heart. Once I learned the dry version it was a game changer. Now I actually love sirloin. Thanks for giving it a chance. I’m so happy you liked it.
Jack Rokon says
Hi,Kim
This looks so good – so glad I stumbled upon this recipe, Kim
I have a sirloin roast aprrox 4-5 lbs boneless can you tell be what temp and how long do cook it per pound??
Kim Beaulieu says
Hi Jack. Thanks so much. Cook at the same temperature with the same technique but you would reduce cooking time a bit for a smaller size. I’d recommend between 1 1/2 to 2 hours but I highly recommend a meat thermometer so you can make sure it reaches 140 degrees F. Some people will take it out around 135 degrees F because the temperature will continue to rise while the meat rests. Let me know if you have any more questions. Happy to help. Hope you love this recipe. This dry technique made me a sirloin believer.
Jack Rokon says
Thanks so much Kim.
Susan says
I made this roast for dinner tonight and it was the best roast I ever made! Thank you very much Kim!
Kim Beaulieu says
Hi Susan. I am so happy you liked it. That makes me so happy. Happy New Year to you and yours!
Micky says
I want to make this pot roast style with potatoes and carrots. Can I still do that uncovered and dry?
Kim Beaulieu says
Hi Mickey. You can totally do that. Just layer the potatoes and carrots under the roast so the roast stays dry. You’ll need some oil for carrots and potatoes. Sirloin is lean so you won’t get many drippings. You can use a little olive oil or broth for the vegetables to offset the minimal drippings from the sirloin roast. Just be sure the roast is above the liquid or use a rack for the roast. Let me know if you need any more help.
Jean says
Can I use an electric roaster for this recipe and, if so, any recommended changes to the recipe or cooking times?
Kim Beaulieu says
Hi Jean! I just saw this. I have an indoor electric rotisserie but I’ve never used it. I really should pull it out of the spare room.
I would say yes you can. You should be able to cook any meat on a rotisserie. You would just use a meat thermometer to gauge when meat is finished.
If I get a chance later this week I’ll grab a roast to try in my rotisserie.
momofgirlswcurls says
Hi. Trying this for dinner. Had two questions:
1. If its a 3 pound roast (small family), should I still try for 2 hours?
2. I’m assuming since its dry head, we cannot add potatoes or carrots around the roast and that I should cook these on the stove top? Is this correct.
Thanks.
Kim Beaulieu says
Just saw this but I also saw you post that made it in comments. I apologize for not seeing this sooner.
3 pound roast would be about 1 1/2 hours, no more than 2. Just make sure you use a thermometer and let it reach 140 degrees F internal temperature.
It’s definitely dry heat so if you add veggies be sure the roast doesn’t sit on bottom where it could encounter the juices. When I add veggies I place the roast on top of them. Sometimes I’ll pop a rack over the veggies so the roast always stays above and doesn’t sink. With sirloin it’s important not to braise because it’s a lean meat and it will make it tough. Dry heat keeps it tender.
If you ever need urgent help feel free to email me at [email protected]. I usually check that daily. I took some time off work recently so I’m really behind on comments.
Kimberley Freeland-Ward says
I am going to be roasting a 5.5lb roast, with a whole bunch of veggies around it. Can I put them all in at the same time? I also want to wrap the roast in bacon, will this all work at the temps you suggest and for the time suggested?
Kim Beaulieu says
Hi Kimberley. Sorry, I just saw this. Did you already make it?
It’s totally okay to add veggies when you put it in the oven. Just make sure you cut them all the same size so they cook evenly and don’t let the roast touch any added liquid you add to the veggies. I usually add the veggies then a bit of olive oil and butter so they don’t stick. Sirloin is fairly lean so there won’t be too many drippings. You want a dry cooking method because braising would make sirloin tough.
I’ve never tried wrapping this in bacon so not sure how well it would work. In theory it should work perfectly. Just tent the top if the bacon gets too crispy. I’m now intrigued and want to try wrapping my next one in bacon. ha!
Let me know if you have any more questions.
Momofgirlswcurls says
Made this tonight. Wow! Absolutely fabulous. Thank you for such a great recipe.
Kim Beaulieu says
I’m so happy you liked it. Thanks for taking the time to let me know. I love getting feedback on recipes. Have a great weekend.
Jan says
Simply delicious!!! Totally sceptical, tried it….followed to a T!
Kim Beaulieu says
Thanks so much Jan.
Kerry says
Made this last night …delicious! Tender, moist and pink on the inside. Note: If cooking in a convection, required an extra 30+ minutes to get to desired internal temp.
Kim Beaulieu says
Hi Kerry. I’m so glad you liked it. It’s always nice to hear readers enjoy the recipes.
Good tip on the convection timing. I may try using my convection next time I make it.
Anna says
Kim, this looks tasty! These are absolutely mouth watering! It will quickly disappear in our house, very tasty and flavorful!
Kim Beaulieu says
Thanks Anna. I’m so happy you liked it. It’s one of my favourite recipes.
Lisa says
I used top sirloin and this method and recipe turned out perfect!
Kim Beaulieu says
I’m so happy to hear that, Lisa.
Olga says
Thank you very much! I like this beef roast! Wonderful combination of ingredients. It look so yummy!
Kim Beaulieu says
Thanks Olga. I’m so glad you liked it.
Alina says
This recipe would be perfect for those cold nights. Looking forward to making this for my family.
Kim Beaulieu says
Thanks, Alina. Hope you love it.
Mariya says
This is really a great recipe. I will make this at the next chance i get.
Kim Beaulieu says
Thanks. Hope you love it.
Julia says
WOW! so simple, yet SO tasty! This is fantastic, yum. Thanks for the recipe.
Kim Beaulieu says
Thanks so much for trying it. Glad you liked it.
Kate says
This was wonderful! Never knew that those flavors would come out as they did in this beautiful dish! Follow the recipe word for word!!!
Kim Beaulieu says
Thanks so much, Kate. I’m so happy you liked it!
Nataly says
Kim,thanks for sharing! Saved my butt on a quick impulsive idea for a dinner side!
Kim Beaulieu says
Happy to help. Thanks so much for trying it. I love getting feedback on recipes.
Ellery says
Hi! This recipe looks amazing! I’m so excited to try it! Thanks!
Kim Beaulieu says
Hope you love it!
Vance says
I have made this recipe five times using this exact recipe. It has changed how I feel about sirloin roasts. Perfect every time, just like the photo in the recipe. I will never cook a sirloin roast in liquid again, mom!!
Kim Beaulieu says
Hi Vance. I’m so happy you liked it. I feel the same way as you. Growing up, my Mom used liquid and the sirloin was either tough or chewy. I always thought I just hated sirloin. Once I learned this method I fell in love with sirloin.
Pam says
I followed your recipe today (except for the typing up part as I didn’t have any string). I cooked a 2.5 lb roast for 1 hr and 15 mins in my new Breville Smart Oven. and it was perfect. Really flavourful and extremely tender! My husband said it was even better than steak! Thank you for sharing your recipe 🙂
Kim Beaulieu says
Hi Pam. I’m so happy to hear you both liked it. I used to hate sirloin until I learned this method. It comes out perfect every time now.
How do you like your Breville Smart Oven? I’ve heard such good things about the Breville brand.
Natali Linan says
Thank you so much, tried cooking a roast for the very first time tonight and it was a huge a success!
Kim Beaulieu says
I’m so happy to hear that. Thanks so much for trying the recipe and leaving feedback. It’s much appreciated.
D. Baker says
I’m trying this method one a top sirloin. I’ve used this method on other beef roasts. The top sirloin I have has almost no fat cap. Should I rub it with a bit of olive oil or high temp oil like grape seed oil?
Kim Beaulieu says
Hello. Sorry, I’ve been off work for some time due to some health issues. Finally back to work and trying to catch up. I apologize for leaving you hanging for so long.
Anyhow, this recipe does not require any oil for cooking. Dry heat with spices is all it needs. Let me know if you tried it.
Dale Whitney says
I have some guests coming over on Wednesday night for dinner. I am cooking a top sirloin roast. I will let you know how it turned out afterwards.
Kim Beaulieu says
Hi Dale. Hope everyone loved it.
Wilson says
Thank you) I like it
Kim Beaulieu says
Thanks.
Jill says
I’ve made this numerous times for my family and this is awesome. I’m planning on making it for 20 and have 3 top sirloin altogether. I would like to cook ahead and then warm up. Any suggestion?
Kim Beaulieu says
Hi Jill. I’m so glad you like the recipe and have used it multiple times.
There is definitely debate in the foodie world over this. Some people wrap in foil to reheat and some do not. Some sear then use low heat or a turned off oven. Lots of methods out there, for sure.
I would suggest leaving the roast intake, don’t slice it after you cook it the first time. Wrap really well after the first cook and be sure to reserve some liquid if you can. I’d suggest cooking it to rare the first time you do it. That way reheating it will not dry it out as much. Then you can cook to your desired doneness during reheating.
You can reheat the entire roast in the oven at 325 degrees F till it hits the desired internal temperature. How do you like yours? Personally, I’m a medium rare kinda girl.
Another option is to cook it the first time to rare. Then slice it all. You can reheat it in the oven at 325 degrees F, just place the slices in a baking pan, making sure to pour any juices over prior to cooking. Covering it can help retain the moisture a bit. You can add a bit of beef broth over top if needed.
A third option I’ve used for large gatherings is to use a slow cooker for reheating. Again, only cook the roast to rare on the first cook. Then you can either place the whole roast in the slow cooker or slice it up. Use any leftover juices and add a tiny bit of broth if desired. We use this method fairly often for roast beef, ham and turkey when we’re having big gatherings. That way you can keep things warm if guests are late. You can also leave the meat options in the slow cooker on a buffet table so it stays warms for second and third helpings.
If serving on a platter on the table I would slice it and pour any drippings over top before serving.
I hope this helps. Feel free to message me again if you need any clarification. I’m in a food coma right now so hoping my instructions made sense.
Esther says
Gonna give this a try tonight!
Kim Beaulieu says
Hope you loved it.
Stephen 'Unhappy with this site' says
The timing on this is wa——y off, i followed this to the letter, took it out an hour into the 325 after the intial blast (as it hit 140) and it was well overdone.
I mean i rescued some of the middle which was pink but the rest was overdone – way overdone – kinda give the dog like.
Recipes need to include weights so we can at least judge a few things.
Not impressed won’t be back
Kim Beaulieu says
Hey Stephen. Sorry to hear you had trouble with the recipe. If yours cooked that quick did you make a sirloin steak and not a roast? Do you know what size it was?
I recommend using a thermometer in the recipe and post because ovens vary greatly. Any time you cook meat it’s a good idea to use a meat thermometer or probe. Time is always a really rough estimate.
If you ever decide to make it again feel or want to chat about where this went wrong the first time, please feel free to email me at [email protected]. I’m always happy to help readers.
Again, sorry to hear your experience wasn’t good. I know it sucks to have recipes go awry and waste ingredients. I’ve been there myself so I totally get it.
Tyrone Toews says
I was wondering if there would be enough drippings to make a gravy?
I assume there won’t be much drippings at the bottom of tHe bottom, how would I stretch what’s there to make a good tasting gravy? Thanks 🙂
Kim Beaulieu says
Hi Tyrone. Sorry, I took some time off over the holidays so just saw this. This recipe really doesn’t have enough dripping to make gravy. That said, you could definitely use some beef broth on your pan after and scape any bits and brown bits off to make a gravy. It just won’t give enough drippings as a fattier cut of meat. Let me know if you need any more help.
Jen says
50 years of roasting beef and this was quite possibly the best top sirloin ever. Loved the simple recipe, followed exactly. Thank you so much!
Kim Beaulieu says
Hi Jen. Thanks so much for trying it. I’m so glad you liked it.
I used to hate sirloin. My Mom’s was always chewy and dry. This method is such a great way to ensure the meat is tender. It make me a sirloin lover which I never thought I’d say.
Stephanie says
My entire family loved this recipe, thanks!
Kim Beaulieu says
I’m so happy to hear that!
Nathan Naslund says
Looking at trying this out this evening – would you do anything different in a convection oven?
Kim Beaulieu says
Hi Nathan. I just saw this. Sorry for the delay.
Generally, any recipe you make in a convection oven should be decreased by 25 degrees. So, for this recipe you would start it at 425 degrees F for the first 15-20 minutes, then reduce the temperature to 300 degrees F.
I’d be sure to place on a rimmed sheet or very shallow baking dish as well if using convection.
Hope that helps!
Barbara Andrews says
My husband and I just made this for dinner tonight – for the third time in as many weeks! It’s become our go to recipe for roast beef. Thank you so much for this!
Kim Beaulieu says
Thanks Barbara. I’m so happy you both like it!
Debbie says
This makes a fabulous sirloin roast, and I’ve made plenty of the shoe leather sirloins over the years! the second time I made this I took thick sliced onion, keep it intact not in rings, put it on the bottom of a cast iron skillet and put the roast on top and cook just as directed. While the roast rests take the onions out put in some beef broth scrape up the nice brown bits off the bottom of the pan, add a flour and water slurry, cook until thickened, and it makes the best gravy!
Kim Beaulieu says
Thanks for the comment, Debbie. I appreciate it.
I love lots of onions with beef too. I’ll have to try making a nice gravy next time I make this!
Candice says
I have a 10 pound top sirloin center roast. I am thinking about 4.5hrs. Would you agree?
Kim Beaulieu says
Hi Candace. I highly recommend using a meat thermometer so you don’t overcook the roast. Especially with a 10 lb roast because I’m sure it cost a good chunk of money. I would start checking it around the 3 1/2 hour mark and rechecking every 20 to 30 minutes. If you’re oven has a meat probe, even better. You want the internal temperature to reach about 135 degrees F for medium rare. If you pull it out at 135 degrees F the internal temperature will continue to rise as it rests. For me the perfect range is 133-140.
That said, for a 10 pounder I’d say about 4 to 4 1/2 hours is about right. If you don’t have a meat thermometer you can cut into the meat a bit as you get closer to it being done. That way you can see how pink the inside is. You definitely want the middle to still be pink so the meat isn’t tough.
Let me know if you have any other questions.
I’m planning on buying a bigger roast for Easter so I’ll make some notes to add to this post for everyone cooking a big roast.
Robin Arnold says
Love this! Mine was bigger so cooked a little longer. Only feeding 4 so had some leftovers. What to do?…Diced and fried some potatoes and onions in a cast iron skillet, diced the leftover steak and tossed it in last few minutes just to warm it up. Salt, pepper, Amazing!! 2 fabulous dinners so easy and delicious. Thank you for making sirloin roast delicious!
Kim Beaulieu says
Thanks so much for the sweet comment. I love that you made the leftovers into a hash recipe. I’m going to have to try that next time I make it.
Vicky says
My parents’ 60th wedding anniversary is this weekend and we bought 60 lbs of tri-tip roasts. We have electric roasters and wondered if you have tried cooking sirloin roasts in one of these?
Because of a smaller space than an oven, cooking times are less. Do you have any suggestions about how to calculate time and how much can we cook at one time in a 22 QT electric roaster oven?
Kim Beaulieu says
Hi Vicky. Just saw this. I was crazy sick recently. We had some weird infection run through our household, including 4 of our pets. So I was offline for about a week or so.
I don’t have one but you should be able to make it in there without too much fuss. I would recommend cooking it at 325 degrees F then calculate about 25 to 30 minutes per pound. I would definitely sear the outside in a pan then deglaze the pan to get all the yummy bits off. You could use that as a gravy base or au jus. I think most roasters will fit a turkey so my guess you would need to 2, maybe 3 roasters for 60 lbs of meat. Do you have more than one roaster?
If I can suggest cutting it into larger pieces when searing too. That way you get more of the meat brown which will just enhance the flavour so much.
I usually smoke or grill tri-tip but I’d love to hear how it turns out in the roaster. I’ve been wanting to try doing a roast in my rotisserie I bought a couple of years ago and never used.
If you need any help urgently while making it hit me up via email at [email protected] or find me on FB. That way I can respond quicker.
Good luck and let me know how it goes.