Easy to make yet impressive to serve for dinner. This 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.
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- Top Sirloin Roast about 5 to 7 pounds
- 2 tablespoons coarse salt or to taste
- 1 tablespoon white pepper or to taste
- 1 tablespoon garlic powder
- 1 tablespoon of 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!
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.
Craving more meat? Check out these recipes:
Flank Steak with Chipotle Butter
Steak Fajitas with Drunken Peppers
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
Yep.
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
It’s such a great recipe. I always hated sirloin till trying this one.
The Food Hunter says
I’m not a huge meat eater but this looks amazing
Kim (Feed Me, Seymour) says
Ok, now this looks so beyond amazing!
Kirsten/ComfortablyDomestic says
Oh, 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
That looks amazing. I am always so nervous to overcook roasts, but this one is just perfect.
Heather / girlichef says
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! 😉
Martha @ A Family Feast says
I’m drooling! I can’t stop staring at that gorgeous roast Kim!
Brenda@Sugar-Free Mom says
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!
Susan1 says
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.
Lora @cakeduchess says
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!!
Kayle (The Cooking Actress) says
Veryyy 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
That 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
This 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
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!!!
victoria Shanley says
Is it Necessary to Tie the Meat Up I don’t have any Butchers Twine?
Kim Beaulieu says
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.
Vance says
Do you cover it while cooking?
Kim Beaulieu says
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.
Kristen says
This looks so good – so glad I stumbled upon this recipe, Kim!
Kim Beaulieu says
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.
ann says
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
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.
Lily says
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.
Kim Beaulieu says
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.
Lynnie says
It was scary leaving this uncovered as I thought it would dry out, but it came out well. Very tasty!
Kim Beaulieu says
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.
Lynnie says
Not just me, but kids too!
Is this method good for any other cuts?
Kim Beaulieu says
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.
Allison says
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
Kim Beaulieu says
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.
ItalianBelly says
I’ve also stayed away from sirloin steaks cooked in the oven for unknown reasons. I’ll give it a try! Pinning!
Kim Beaulieu says
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.
STEPHANIE ABBOTT says
The pictures alone make e hungry. Great recipe. Adding to my Pinterest queue.
Kim Beaulieu says
Thanks so much Stephanie. I really appreciate it.
Sandra Garth says
This is a good option for Easter dinner since ham isn’t high on our list of faves.
Kim Beaulieu says
It makes a perfect Easter main course. We often do both Ham and Roast so people have options. I overcook far too often.
Debra says
That looks delish! Thanks for sharing with us at Funtastic Friday 🙂
Kim Beaulieu says
Thanks so much Debra. And thanks for hosting.
Scott says
This looks great, do you know if the same instructions would work for cooking the roast on a gas grill?
Kim Beaulieu says
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)
Candy says
Do you cover it while its cooking?? I wanna make this.. but it doesnt say whether or not yo cover
Kim Beaulieu says
Hi Candy. Just saw this. It’s uncovered for dry heat. Hope you love it.
May Kerr says
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….
Kim Beaulieu says
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.