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!
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:
Oven Method:
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
Skillet Method:
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
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
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Toodles! xx
DB, Foodie Stuntman | Crazy Foodie Stunts
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
It's such a great recipe. I always hated sirloin till trying this one.
The Food Hunter
I'm not a huge meat eater but this looks amazing
Kim (Feed Me, Seymour)
Ok, now this looks so beyond amazing!
Kirsten/ComfortablyDomestic
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)
That looks amazing. I am always so nervous to overcook roasts, but this one is just perfect.
Heather / girlichef
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
I'm drooling! I can't stop staring at that gorgeous roast Kim!
Brenda@Sugar-Free Mom
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
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
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)
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!
Trina
I don't eat red meat but I bought a beautiful top sirloin to cook for my husband. I came across your recipe but I have two questions. One, there should be water in the bottom of the pan correct? And secondly, I'm using an open roaster so should I cover it with foil. Your help would be greatly appreciated. I don't want to bugger up at $30 roast LOL
Kim Beaulieu
Hi Trina. Hope I got this in time.
Do not add water or it will make the meat tough. Sirloin is best when it's cooked using a dry heat without liquid.
I wouldn't cover it. It will produce steam and you don't want that.
Depending on the size of your roast, starting checking the temperature around the 1 1/2 to 2 hour mark. Everyone's ovens are different so it's better to check earlier if your roast is small. Only check every half hour if possible so you don't allow to much heat to escape the oven.
I usually serve mine with mashed potatoes and some gravy or au jus. It's really good.
Let me know if you have any more questions.
Maureen
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
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
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
Is it Necessary to Tie the Meat Up I don't have any Butchers Twine?
Kim Beaulieu
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
Do you cover it while cooking?
Kim Beaulieu
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
This looks so good - so glad I stumbled upon this recipe, Kim!
Kim Beaulieu
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
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
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
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
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
It was scary leaving this uncovered as I thought it would dry out, but it came out well. Very tasty!
Kim Beaulieu
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
Not just me, but kids too!
Is this method good for any other cuts?
Kim Beaulieu
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
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
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.