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How to Cook a Sirloin Beef Roast

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Easy to make yet impressive to serve for dinner. This sirloin beef roast recipe is easily adaptable to cook to your own taste. Enjoy!

Top Sirloin Beef Roast being sliced on a grey marble counter

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.

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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:

Top Sirloin Beef Roast cooked to perfection and being sliced on a grey marble counter

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5 from 6 votes
Top Sirloin Beef Roast being sliced on a grey marble counter.
Print
How to Cook a Sirloin Beef Roast
Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
 

Easy to make yet impressive to serve for dinner. This sirloin beef roast recipe is easily adaptable to cook to your own taste. Enjoy!

Course: Main
Cuisine: American
Keyword: sirloin roast
Servings: 12
Calories: 282 kcal
Author: Kim Beaulieu
Ingredients
US Customary - Metric
Instructions
  1. Pull the roast out of the fridge about 30 minutes before cooking!
  2. Preheat oven to 450 degrees F.
  3. Make sure roast is tied, most butchers will do it for you. If not, use butchers twine to tie it.
  4. Season the meat with spices, make sure you season it all over.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. You can make gravy while it's resting if you like.
  10. Slice the roast. Place on platter.
  11. Serve with a big old "I no longer hate sirloin" smile!
Recipe Notes

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!

Nutrition Facts
How to Cook a Sirloin Beef Roast
Amount Per Serving
Calories 282 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 124mg 41%
Sodium 1294mg 54%
Potassium 773mg 22%
Total Carbohydrates 1g 0%
Protein 48g 96%
Vitamin A 0.3%
Vitamin C 0.4%
Calcium 5.3%
Iron 25.4%
* Percent Daily Values are based on a 2000 calorie diet.

Top Sirloin Beef Roast recipe being sliced for dinner.

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

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Comments

  6. 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! 😉

    Reply

  8. 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!

    Reply

    • 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.

      Reply

  9. 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!!

    Reply

  13. 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!!!

    Reply

    • 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.

      Reply

    • 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.

      Reply

    • 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.

      Reply

    • 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.

      Reply

  18. 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.

    Reply

    • 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.

      Reply

  19. It was scary leaving this uncovered as I thought it would dry out, but it came out well. Very tasty!

    Reply

    • 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.

      Reply

        • 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.

          Reply

  20. 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

    Reply

    • 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.

      Reply

    • 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.

      Reply

    • It makes a perfect Easter main course. We often do both Ham and Roast so people have options. I overcook far too often.

      Reply

    • 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)

      Reply

  27. 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….

    Reply

    • 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.

      Reply

  28. 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??

    Reply

    • 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.

      Reply

    • 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.

      Reply

  31. Can I use an electric roaster for this recipe and, if so, any recommended changes to the recipe or cooking times?

    Reply

    • 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.

      Reply

  32. 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.

    Reply

    • 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 cravingsofalunatic@gmail.com. I usually check that daily. I took some time off work recently so I’m really behind on comments.

      Reply

  33. 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?

    Reply

    • 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.

      Reply

    • 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.

      Reply

  36. 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.

    Reply

    • 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.

      Reply

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