Easy to make yet impressive to serve for dinner. This sirloin 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.
Recipes as amazing as this Sirloin Beef Roast:
- Flank Steak with Chipotle Butter
- Easy Steak and Peppers
- Slow Cooker Short Rib Ragu
- Saucy Mozzarella Chicken Bake
- Steak Fajitas with Drunken Peppers
Places to stalk Cravings of a Lunatic!
Facebook ~ Twitter ~ Pinterest ~ Instagram ~ Kiss My Smoke
Easy to make yet impressive to serve for dinner. This sirloin beef roast recipe is easily adaptable to cook to your own taste. Enjoy!
- 6 lbs Top Sirloin Roast
- 2 tbsp coarse salt
- 1 tbsp white pepper
- 1 tbsp garlic powder
- 1 tbsp Herbes de Provence
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Pull the roast out of the fridge about 30 minutes before cooking!
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Preheat oven to 450 degrees F.
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Make sure roast is tied, most butchers will do it for you. If not, use butchers twine to tie it.
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Season the meat with spices, make sure you season it all over.
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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.
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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.
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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.
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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.
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You can make gravy while it's resting if you like.
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Slice the roast. Place on platter.
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Serve with a big old "I no longer hate sirloin" smile!
Recipe adapted from The Black Peppercorn
Nutritional information is a rough estimate. Results can vary depending on ingredients and products.
If you made this recipe considering giving it a star rating or leave a comment!
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.
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
DB, Foodie Stuntman | Crazy Foodie Stunts says
April 8, 2015 at 3:33 PMYep.
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
May 23, 2015 at 10:29 PMIt’s such a great recipe. I always hated sirloin till trying this one.
The Food Hunter says
April 8, 2015 at 5:39 PMI’m not a huge meat eater but this looks amazing
Kim (Feed Me, Seymour) says
April 8, 2015 at 7:41 PMOk, now this looks so beyond amazing!
Kirsten/ComfortablyDomestic says
April 8, 2015 at 11:20 PMOh, 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
April 9, 2015 at 7:14 AMThat looks amazing. I am always so nervous to overcook roasts, but this one is just perfect.
Heather / girlichef says
April 9, 2015 at 11:08 AMNobody 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
April 9, 2015 at 1:44 PMI’m drooling! I can’t stop staring at that gorgeous roast Kim!
Brenda@Sugar-Free Mom says
April 9, 2015 at 3:11 PMI 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
December 23, 2016 at 10:36 AMOMG 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
April 9, 2015 at 6:43 PMIt 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
April 11, 2015 at 8:12 PMVeryyy 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
April 14, 2015 at 3:06 AMThat 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
April 17, 2015 at 12:36 AMThis 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
April 17, 2015 at 9:14 AMI 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
October 4, 2015 at 3:42 PMIs it Necessary to Tie the Meat Up I don’t have any Butchers Twine?
Kim Beaulieu says
October 5, 2015 at 2:58 AMI’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
January 10, 2016 at 11:55 AMDo you cover it while cooking?
Kim Beaulieu says
January 13, 2016 at 1:15 AMHi 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
January 24, 2016 at 2:45 PMThis looks so good – so glad I stumbled upon this recipe, Kim!
Kim Beaulieu says
January 26, 2016 at 1:46 AMThanks 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
March 10, 2016 at 12:34 PMI 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
June 9, 2016 at 8:46 PMHi 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
April 12, 2016 at 5:30 PMI 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
April 28, 2016 at 10:31 PMHi 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
May 2, 2016 at 8:38 PMIt was scary leaving this uncovered as I thought it would dry out, but it came out well. Very tasty!
Kim Beaulieu says
May 3, 2016 at 2:08 AMI 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
May 3, 2016 at 8:26 AMNot just me, but kids too!
Is this method good for any other cuts?
Kim Beaulieu says
June 9, 2016 at 8:34 PMHi 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
December 27, 2016 at 12:04 PMI 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
December 29, 2016 at 1:25 AMHi 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
March 6, 2017 at 11:32 AMI’ve also stayed away from sirloin steaks cooked in the oven for unknown reasons. I’ll give it a try! Pinning!
Kim Beaulieu says
March 11, 2017 at 7:46 PMI 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
March 7, 2017 at 7:04 AMThe pictures alone make e hungry. Great recipe. Adding to my Pinterest queue.
Kim Beaulieu says
March 11, 2017 at 7:44 PMThanks so much Stephanie. I really appreciate it.
Sandra Garth says
March 7, 2017 at 7:54 PMThis is a good option for Easter dinner since ham isn’t high on our list of faves.
Kim Beaulieu says
March 11, 2017 at 7:42 PMIt makes a perfect Easter main course. We often do both Ham and Roast so people have options. I overcook far too often.
Debra says
March 18, 2017 at 10:16 PMThat looks delish! Thanks for sharing with us at Funtastic Friday 🙂
Kim Beaulieu says
March 23, 2017 at 3:11 AMThanks so much Debra. And thanks for hosting.
Scott says
April 13, 2017 at 11:08 AMThis looks great, do you know if the same instructions would work for cooking the roast on a gas grill?
Kim Beaulieu says
May 23, 2017 at 12:47 PMHi 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
April 19, 2017 at 12:25 PMDo you cover it while its cooking?? I wanna make this.. but it doesnt say whether or not yo cover
Kim Beaulieu says
May 23, 2017 at 12:40 PMHi Candy. Just saw this. It’s uncovered for dry heat. Hope you love it.
May Kerr says
August 6, 2017 at 4:11 PMHave 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
August 7, 2017 at 6:30 PMHi, 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
December 7, 2017 at 3:14 AMHi,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
December 8, 2017 at 10:56 PMHi 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
December 12, 2017 at 8:33 AMThanks so much Kim.
Susan says
December 30, 2017 at 7:58 PMI made this roast for dinner tonight and it was the best roast I ever made! Thank you very much Kim!
Kim Beaulieu says
December 31, 2017 at 1:00 AMHi Susan. I am so happy you liked it. That makes me so happy. Happy New Year to you and yours!
Micky says
February 1, 2018 at 5:11 PMI want to make this pot roast style with potatoes and carrots. Can I still do that uncovered and dry?
Kim Beaulieu says
February 9, 2018 at 1:31 AMHi 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
March 31, 2018 at 10:56 AMCan I use an electric roaster for this recipe and, if so, any recommended changes to the recipe or cooking times?
Kim Beaulieu says
April 8, 2018 at 8:20 PMHi 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
September 23, 2018 at 2:21 PMHi. 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
November 2, 2018 at 9:00 PMJust 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 cravingsofalunatic@gmail.com. I usually check that daily. I took some time off work recently so I’m really behind on comments.
Kimberley Freeland-Ward says
September 23, 2018 at 2:40 PMI 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
November 2, 2018 at 8:54 PMHi 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
September 24, 2018 at 1:22 AMMade this tonight. Wow! Absolutely fabulous. Thank you for such a great recipe.
Kim Beaulieu says
November 2, 2018 at 8:48 PMI’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
October 28, 2018 at 10:51 PMSimply delicious!!! Totally sceptical, tried it….followed to a T!
Kim Beaulieu says
November 2, 2018 at 8:04 PMThanks so much Jan.
Kerry says
November 12, 2018 at 2:16 PMMade 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
November 13, 2018 at 9:45 PMHi 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
February 23, 2019 at 11:53 AMKim, this looks tasty! These are absolutely mouth watering! It will quickly disappear in our house, very tasty and flavorful!
Kim Beaulieu says
May 19, 2019 at 11:01 PMThanks Anna. I’m so happy you liked it. It’s one of my favourite recipes.
Lisa says
February 24, 2019 at 10:57 PMI used top sirloin and this method and recipe turned out perfect!
Kim Beaulieu says
February 26, 2019 at 7:48 PMI’m so happy to hear that, Lisa.
Olga says
February 25, 2019 at 2:22 PMThank you very much! I like this beef roast! Wonderful combination of ingredients. It look so yummy!
Kim Beaulieu says
February 26, 2019 at 7:47 PMThanks Olga. I’m so glad you liked it.
Alina says
March 12, 2019 at 3:50 PMThis recipe would be perfect for those cold nights. Looking forward to making this for my family.
Kim Beaulieu says
May 19, 2019 at 11:37 PMThanks, Alina. Hope you love it.
Mariya says
March 12, 2019 at 4:33 PMThis is really a great recipe. I will make this at the next chance i get.
Kim Beaulieu says
May 21, 2019 at 2:52 PMThanks. Hope you love it.
Julia says
March 13, 2019 at 1:27 PMWOW! so simple, yet SO tasty! This is fantastic, yum. Thanks for the recipe.
Kim Beaulieu says
May 19, 2019 at 11:33 PMThanks so much for trying it. Glad you liked it.
Kate says
March 24, 2019 at 3:34 PMThis 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
May 19, 2019 at 11:34 PMThanks so much, Kate. I’m so happy you liked it!
Nataly says
March 26, 2019 at 5:51 AMKim,thanks for sharing! Saved my butt on a quick impulsive idea for a dinner side!
Kim Beaulieu says
May 19, 2019 at 11:35 PMHappy to help. Thanks so much for trying it. I love getting feedback on recipes.
Ellery says
March 27, 2019 at 2:07 AMHi! This recipe looks amazing! I’m so excited to try it! Thanks!
Kim Beaulieu says
May 19, 2019 at 10:56 PMHope you love it!
Vance says
May 11, 2019 at 6:04 PMI 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
May 19, 2019 at 10:45 PMHi 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
May 12, 2019 at 9:01 PMI 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
May 19, 2019 at 10:43 PMHi 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
May 13, 2019 at 8:09 PMThank you so much, tried cooking a roast for the very first time tonight and it was a huge a success!
Kim Beaulieu says
May 19, 2019 at 10:42 PMI’m so happy to hear that. Thanks so much for trying the recipe and leaving feedback. It’s much appreciated.