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 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.
- 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
Places to stalk Cravings of a Lunatic
Facebook ~ Twitter ~ Pinterest
Instagram ~ YouTube ~ Kiss My Smoke
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
Thanks for visiting today!
If you’re looking for more dinner recipes be sure to check out my recipe index. You can also find a lot more side dish recipes as well.
Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.
Toodles! xx
Candice
I have a 10 pound top sirloin center roast. I am thinking about 4.5hrs. Would you agree?
Kim Beaulieu
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.
Owen Littlefield
Should the recipe be with a covered or uncovered roast pan?
Kim Beaulieu
Hi Owen. This recipe is cooked uncovered. You want a dry heat with no condensation or extra liquid. Hope that helps. Let me know if you have any more questions.
Robin Arnold
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
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
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
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 cravingsofalunatic@gmail.com or find me on FB. That way I can respond quicker.
Good luck and let me know how it goes.
Joanne
My family loved it! I added some oil to the spice mix and used it as a rub, but otherwise I followed your recipe. It was amazing!
Kim Beaulieu
I'm so happy to hear that you loved it. Thanks for taking the time to comment. I appreciate it.
Yamini
Truly like mouth watering situation, super excited to make this one. thanks for sharing.
Kim Beaulieu
Thank you.
Doug
Perfect for this past Thanksgiving dinner. We are not big fans of turkey, but this roast served with traditional turkey day sides was a huge hit. 👌
Kim Beaulieu
I'm so happy you liked it!
vamika
Thanks for sharing about How to Cook a Sirloin Beef Roast, this one seems so delicious , will definitely gonna try this recipe. Thanks for sharing this one.
Kim Beaulieu
Thanks for visiting.
Mark
Do you cover the roast?
Kim Beaulieu
Hi Mark. Just saw this. No, do not cover it while cooking.
Leah
None of the stores had turkey for Easter this year so I had to buy a top sirloin roast at the last minute. I was worried about making it because a lot of websites say it's not a good roasting meat. I made it exactly as the recipe directed, except I studded the roast with fresh garlic as well as using garlic powder in the rub, and the roast turned out perfectly! It was pink in the middle, tender, and super flavourful. It was a bit too salty but we're used to eating low sodium, otherwise I wouldn't change a thing. Thanks for making our Easter great!
Kim Beaulieu
Hi Leah. I'm so happy to hear you all liked it and it worked out so well. That made my day to hear that.
I was the same way, but this method is a definite game changer. Dry heat just works perfectly for sirloin.
Rick
I followed your recipe for top sirloin roast for a family reunion dinner last week. It turned out perfectly. It was a six-pound roast and our adult sons simply inhaled the medium rare meat. Probably the best roast we’ve ever eaten! Thanks so much for your help. Planning to do another (smaller) one this weekend.
Kim Beaulieu
Thanks so much. I am so happy to hear it turned out so well.