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
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How to Cook a Sirloin Beef Roast
- 6 lbs top sirloin roast
- 2 tbsp coarse salt
- 1 tbsp white pepper
- 1 tbsp garlic powder
- 1 tbsp 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!
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I have a 10 pound top sirloin center roast. I am thinking about 4.5hrs. Would you agree?
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.
Should the recipe be with a covered or uncovered roast pan?
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.
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!
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.
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?
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 email@example.com or find me on FB. That way I can respond quicker.
Good luck and let me know how it goes.
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!
I'm so happy to hear that you loved it. Thanks for taking the time to comment. I appreciate it.
Truly like mouth watering situation, super excited to make this one. thanks for sharing.
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. 👌
I'm so happy you liked it!
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.
Thanks for visiting.
Do you cover the roast?
Hi Mark. Just saw this. No, do not cover it while cooking.
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!
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.
any thoughts on putting the rub on overnight? im thinking it would make it more flavorful but might dry it out a bit?
Hi Steve. I'm so behind on answering questions on blog posts. I apologize. I got Covid in December and am just finally feeling well enough to work again.
As to your question, yes you can use a rub on this overnight. I usually just use salt and pepper but lots of people put a thicker rub on roasts.
Let me know if you ended up making it and how it turned out.
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.
Thanks so much. I am so happy to hear it turned out so well.
Add any liquid to the pan at all?
Hi Kim. Nope. It's all about dry heat with sirloin.
Should I cook in convection oven or regular oven setting? Also,can I add vegies to pan at same time?
Hey Kat. Sorry, I just saw this. I was out of town then got sick when I got home.
I would use the regular setting for this one. I would cook the veggies separately so they don't add steam to the pan. You want a nice dry heat and the air to move around the roast.
I usually make mashed potatoes with this one. The kids love the slow cooker garlic mashed potatoes I have on my site.
Made this tonight with a 3lb roast and it was delicious! I accidentally left it in until 145 degrees but it was still perfectly cooked.
Hi Kathleen. I'm so happy to hear you loved the recipe.
Made this sirloin roast exactly as stated except I substituted italian seasoning instead of herbes de province. I cooked a 2.6 pound cut for 70 minutes using a meat thermometer set at 140 and it was excellent. There were no drippings for making gravy but we didn't miss it as the meat just melted in our mouths.
I'm so happy you liked it.
It is such a lean cut that there are rarely enough drippings for gravy. I usually just make one with boxed beef stock or sometimes I'll grab a packet of au jus to whip up along with this.
I love new recipes, but this one was beyond all expectations . We ate until our eyes popped. I was amazed how simple the process was. My son -in-law did the carving, and when I suggested he places the cut slices back in the pan, he looked at me like I had lost it. Every-one enjoyed the little extra juice on the meat.
I'm so happy everyone loved it.
This was excellent and turned out perfectly. Everyone loved the flavor and tenderness of the beef. It received rave reviews. I was a bit nervous as the first time I made it, it was for a New Year's Eve party, but it was super easy!
I'm so glad everyone loved it.
Want to cook a 3 pound roast. Like it to be closer to rare than medium-rare. Would I still leave it in at 450 for 15-20mins and then how long at 325?
Hi Christine. Just saw this, I've been sick and off work for quite some time. I apologize for the delayed response.
For medium rare you will want an internal temperature of between 130 and 135 degrees F, after resting time. Meat continues to heat up during the resting time so I'd pull it when the internal temperature is around 120 to 125 degrees for medium rare doneness. The roast's internal temperature will continue to climb up around 10 degrees as it rests on the counter. As for time, I prefer internal temperature over time. That said, I'd start checking around the 1.5 hour mark for a 3 lb roast. Maybe even around 1 hour and 15 minutes.
Hope that helps. Let me know if you have any more questions.
Do you think I could put the spices all over the roast and the fresh garlic in the roast the night before I cook it?
If I am wanting to cook onions, carrots and potatoes in the roasting pan with the roast, do you think the vegetables will still be delicious if they are on the wire rack sitting above the juices?
Hi Jae, sorry I just saw this. I was off work for awhile for health issues. I apologize for not answering sooner.
Yes, spices all over it and sticking garlic cloves inside the roast is totally okay to do the night before, or right before you cook it.
I would likely cook the veggies separately as you want a dry heat for sirloin. If you place the veggies below it will end up steaming the roast from below. The key to sirloin is dry heat so I usually don't recommend putting anything below, even under a wire rack. Any roasts with more fat I would totally cook them with veggies, just not this particular cut.
Let me know if you have any other questions.
Charlene A. Gordils
i have 3lb roast how long do i cook it and what heat
Hi Charlene. Cook at the same temperature with the same method in the recipe. I recommend using a meat thermometer as opposed to time when cooking this one. That said, for a 3 lb roast I'd start checking the temperature around 1.5 hours. Depending on how you like it, rare, medium rare, etc, it should be done approximately between 1.5 to 2 hours for a small 3 lb roast. Be sure to remove it a little before the desired doneness as it will continue to cook for a bit as it rests.
If you have any other questions just let me know.