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
Thanks for visiting today!
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Toodles! xx
ItalianBelly
I've also stayed away from sirloin steaks cooked in the oven for unknown reasons. I'll give it a try! Pinning!
Kim Beaulieu
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
The pictures alone make e hungry. Great recipe. Adding to my Pinterest queue.
Kim Beaulieu
Thanks so much Stephanie. I really appreciate it.
Sandra Garth
This is a good option for Easter dinner since ham isn't high on our list of faves.
Kim Beaulieu
It makes a perfect Easter main course. We often do both Ham and Roast so people have options. I overcook far too often.
Debra
That looks delish! Thanks for sharing with us at Funtastic Friday 🙂
Kim Beaulieu
Thanks so much Debra. And thanks for hosting.
Scott
This looks great, do you know if the same instructions would work for cooking the roast on a gas grill?
Kim Beaulieu
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
Do you cover it while its cooking?? I wanna make this.. but it doesnt say whether or not yo cover
Kim Beaulieu
Hi Candy. Just saw this. It's uncovered for dry heat. Hope you love it.
May Kerr
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
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.
Jack Rokon
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??
Kim Beaulieu
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.
Jack Rokon
Thanks so much Kim.
Susan
I made this roast for dinner tonight and it was the best roast I ever made! Thank you very much Kim!
Kim Beaulieu
Hi Susan. I am so happy you liked it. That makes me so happy. Happy New Year to you and yours!
Micky
I want to make this pot roast style with potatoes and carrots. Can I still do that uncovered and dry?
Kim Beaulieu
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.
Jean
Can I use an electric roaster for this recipe and, if so, any recommended changes to the recipe or cooking times?
Kim Beaulieu
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.
momofgirlswcurls
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.
Kim Beaulieu
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.
Kimberley Freeland-Ward
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?
Kim Beaulieu
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.
Momofgirlswcurls
Made this tonight. Wow! Absolutely fabulous. Thank you for such a great recipe.
Kim Beaulieu
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.
Jan
Simply delicious!!! Totally sceptical, tried it....followed to a T!
Kim Beaulieu
Thanks so much Jan.
Kerry
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.
Kim Beaulieu
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.
Anna
Kim, this looks tasty! These are absolutely mouth watering! It will quickly disappear in our house, very tasty and flavorful!
Kim Beaulieu
Thanks Anna. I'm so happy you liked it. It's one of my favourite recipes.
Lisa
I used top sirloin and this method and recipe turned out perfect!
Kim Beaulieu
I'm so happy to hear that, Lisa.
Olga
Thank you very much! I like this beef roast! Wonderful combination of ingredients. It look so yummy!
Kim Beaulieu
Thanks Olga. I'm so glad you liked it.
Alina
This recipe would be perfect for those cold nights. Looking forward to making this for my family.
Kim Beaulieu
Thanks, Alina. Hope you love it.