Easy to make yet impressive to serve for dinner. This beef roast recipe is easily adaptable to cook to your own taste. Enjoy!
I know right. Will wonders never cease. It’s not a dessert recipe. I know. I know. I post A LOT of dessert recipes. It’s my thing. However today you are in for a treat. Today is a special roast recipe.
What’s so special about it? Up until I made this particular recipe I had always hated sirloin. I have always thought of it as chewy, and flavourless. I know, I know. It’s not really either of those things.
Yet in my head any time I see or hear of sirloin my mind would go there. I would scrunch up my nose any time any one would even bring up the subject of sirloin. Crazy, I know.
My dislike of sirloin came from my childhood. My dad was a huge sirloin lover. My mom was not the greatest cook. Sirloin and bad cooks are a dangerous combination.
Let’s just say it led to a lot of arguments at the dinner table. Either my dad would be screaming at my mom, or throwing his plate, or my mom would be crying because she felt guilty about the “eat everything on your plate” rule.
So you can see why, up until now, I’ve always had a negative association with sirloin. All that changed recently. If you cook it properly it kicks ass. It’s full of flavour, and the texture is fabulous if cooked correctly.
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 too dry to attempt to nosh on. 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!
Please do not braise this one. You want to cook it fat side up, on a rack, with no liquid messing with it. 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. No one wants cardboard for dinner. Trust me.
This is a recipe I shared on Made from Pinterest. You can read my tale of how I ended up with a sirloin roast when I hate sirloin. It’s wildly entertaining. I highly suggest popping over to read about my sirloin roast woes.
When I realized I was going to be cooking a sirloin roast I decided to swing by my buddy’s blog. Steve of The Black Peppercorn is a pal of mine, and the man is a whiz with all things meat. I had pinned a recipe of his so I went hunting for it.
Sure enough Steve’s instructions on How to Cook a Top Sirloin Beef Roast were super easy to follow. The recipe was a big hit with the family. I’ve been converted to a sirloin fan. If you cook it correctly it is tender and full of flavour. So a huge thanks to my pal, Steve.
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.
Places to stalk Cravings of a Lunatic!
- Top Sirloin Roast about 5 to 7 pounds
- 2 tablespoons coarse salt or to taste
- 1 tablespoon white pepper or to taste
- 1 tablespoon garlic powder
- 1 tablespoon of Herbes de Provence
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!
Recipe adapted from The Black Peppercorn
I know right. It’s not covered in chocolate or caramel. Ha! Sometimes I like to remind people we don’t just eat cheesecake for dinner. That’s only on Sundays!
Now you know not to fear the sirloin. Run right out and buy one! Go now. I can wait. Just kidding. I have cheesecake to make.
Craving more meat? Check out these recipes:
Swing by recipe index for more inspiration. There are tons of great dessert recipes, and also a wide array of beef recipes. You can also follow me on Pinterest for some fabulous recipe inspiration, as well as fashion, jokes, and cat pins. I’m cool like that.
Toodles and smoochies! xx