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.
- 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 ½ 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.
How to Cook Sirloin Roast so it is Tender:
The key to a tender sirloin roast is using a dry heat cooking method. Do not add any liquid to the pan. If you can, use a rack to get the roast off the bottom of the pan.
Preheat the oven to 450 degrees F. Make sure the oven reaches full temperature before placing the roast inside the oven. Once it hits 450 degrees F, place the pan in the oven and close the door. Depending on the size of your roast you want to allow it to cook at 450 degrees F for the first 20 minutes or so. Then, WITHOUT OPENING THE OVEN DOOR, reduce the oven temperature to 325 degrees F. Cook until internal temperature of meat reaches 140 degrees F. Depending on the size of your roast this may take between 2 to 3 hours or so. It's always best to use a meat thermometer but don't start checking too early. You want to leave the oven door shut as much as possible for this recipe.
Allow the meat to rest for after removing it from the oven. You can tent the meat with aluminum foil as it rests, if you like. Do not slice it until it has rested well and the juices redistribute. This will ensure a tender roast beef.
Use a very sharp carving knife when slicing the roast. Always slice against the grain to ensure tender meat. Thinner slices are better for serving but I'm going to be honest, I like thicker slices myself. You do you, boo!
Storing Leftover Roast Beef:
Allow roast to cool completely. Store the leftovers in an airtight container for up to 3 or 4 days.
Yes, you can freeze leftover sirloin roast! Place in an airtight container and store in the freezer for up to 2 months. Alternately, you can wrap it in plastic wrap or use freezer bags. Personally, I like to wrap the slices in plastic wrap, then place them in an airtight container. That way it reduces freezer burn and you can remove a slice or two at a time, without having to thaw the entire batch.
Reheating Leftover Sirloin Roast:
Honestly, this is my favourite way to reheat roast beef.
Preheat oven to 250 degrees F. Place sirloin on aluminum foil, add a little bit of gravy or au jus over it, then place it in the oven. Cook for about 20 minutes or so, depending on the size of the piece you are cooking
This method works best for sliced roast beef, in my opinion.
Place a nonstick pan or cast iron skillet on the stovetop. Turn heat to medium-low heat. Cook until slices are warmed through. You can add a little gravy or au jus over top when close to being done cooking it.
Microwave Oven Method:
Personally, this is my least favourite way to reheat roast beef but it'll do when reheating smaller portions.
Place the meat on a microwave safe plate. Pour a little gravy or au jus over top of it. Place in microwave and cook for about 1 to 2 minutes, depending on how much you are cooking at one time.
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
Places to stalk Cravings of a Lunatic
How to Cook a Sirloin Beef Roast
- 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!
Thanks for visiting today!