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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This is really a great recipe. I will make this at the next chance i get.
Thanks. Hope you love it.
WOW! so simple, yet SO tasty! This is fantastic, yum. Thanks for the recipe.
Thanks so much for trying it. Glad you liked it.
This was wonderful! Never knew that those flavors would come out as they did in this beautiful dish! Follow the recipe word for word!!!
Thanks so much, Kate. I'm so happy you liked it!
Kim,thanks for sharing! Saved my butt on a quick impulsive idea for a dinner side!
Happy to help. Thanks so much for trying it. I love getting feedback on recipes.
Hi! This recipe looks amazing! I’m so excited to try it! Thanks!
Hope you love it!
I have made this recipe five times using this exact recipe. It has changed how I feel about sirloin roasts. Perfect every time, just like the photo in the recipe. I will never cook a sirloin roast in liquid again, mom!!
Hi Vance. I'm so happy you liked it. I feel the same way as you. Growing up, my Mom used liquid and the sirloin was either tough or chewy. I always thought I just hated sirloin. Once I learned this method I fell in love with sirloin.
I followed your recipe today (except for the typing up part as I didn't have any string). I cooked a 2.5 lb roast for 1 hr and 15 mins in my new Breville Smart Oven. and it was perfect. Really flavourful and extremely tender! My husband said it was even better than steak! Thank you for sharing your recipe 🙂
Hi Pam. I'm so happy to hear you both liked it. I used to hate sirloin until I learned this method. It comes out perfect every time now.
How do you like your Breville Smart Oven? I've heard such good things about the Breville brand.
Thank you so much, tried cooking a roast for the very first time tonight and it was a huge a success!
I'm so happy to hear that. Thanks so much for trying the recipe and leaving feedback. It's much appreciated.
I’m trying this method one a top sirloin. I’ve used this method on other beef roasts. The top sirloin I have has almost no fat cap. Should I rub it with a bit of olive oil or high temp oil like grape seed oil?
Hello. Sorry, I've been off work for some time due to some health issues. Finally back to work and trying to catch up. I apologize for leaving you hanging for so long.
Anyhow, this recipe does not require any oil for cooking. Dry heat with spices is all it needs. Let me know if you tried it.
I have some guests coming over on Wednesday night for dinner. I am cooking a top sirloin roast. I will let you know how it turned out afterwards.
Hi Dale. Hope everyone loved it.
Thank you) I like it
I’ve made this numerous times for my family and this is awesome. I’m planning on making it for 20 and have 3 top sirloin altogether. I would like to cook ahead and then warm up. Any suggestion?
Hi Jill. I'm so glad you like the recipe and have used it multiple times.
There is definitely debate in the foodie world over this. Some people wrap in foil to reheat and some do not. Some sear then use low heat or a turned off oven. Lots of methods out there, for sure.
I would suggest leaving the roast intake, don't slice it after you cook it the first time. Wrap really well after the first cook and be sure to reserve some liquid if you can. I'd suggest cooking it to rare the first time you do it. That way reheating it will not dry it out as much. Then you can cook to your desired doneness during reheating.
You can reheat the entire roast in the oven at 325 degrees F till it hits the desired internal temperature. How do you like yours? Personally, I'm a medium rare kinda girl.
Another option is to cook it the first time to rare. Then slice it all. You can reheat it in the oven at 325 degrees F, just place the slices in a baking pan, making sure to pour any juices over prior to cooking. Covering it can help retain the moisture a bit. You can add a bit of beef broth over top if needed.
A third option I've used for large gatherings is to use a slow cooker for reheating. Again, only cook the roast to rare on the first cook. Then you can either place the whole roast in the slow cooker or slice it up. Use any leftover juices and add a tiny bit of broth if desired. We use this method fairly often for roast beef, ham and turkey when we're having big gatherings. That way you can keep things warm if guests are late. You can also leave the meat options in the slow cooker on a buffet table so it stays warms for second and third helpings.
If serving on a platter on the table I would slice it and pour any drippings over top before serving.
I hope this helps. Feel free to message me again if you need any clarification. I'm in a food coma right now so hoping my instructions made sense.
Gonna give this a try tonight!
Hope you loved it.
Stephen 'Unhappy with this site'
The timing on this is wa------y off, i followed this to the letter, took it out an hour into the 325 after the intial blast (as it hit 140) and it was well overdone.
I mean i rescued some of the middle which was pink but the rest was overdone - way overdone - kinda give the dog like.
Recipes need to include weights so we can at least judge a few things.
Not impressed won't be back
Hey Stephen. Sorry to hear you had trouble with the recipe. If yours cooked that quick did you make a sirloin steak and not a roast? Do you know what size it was?
I recommend using a thermometer in the recipe and post because ovens vary greatly. Any time you cook meat it's a good idea to use a meat thermometer or probe. Time is always a really rough estimate.
If you ever decide to make it again feel or want to chat about where this went wrong the first time, please feel free to email me at email@example.com. I'm always happy to help readers.
Again, sorry to hear your experience wasn't good. I know it sucks to have recipes go awry and waste ingredients. I've been there myself so I totally get it.
I was wondering if there would be enough drippings to make a gravy?
I assume there won’t be much drippings at the bottom of tHe bottom, how would I stretch what’s there to make a good tasting gravy? Thanks 🙂
Hi Tyrone. Sorry, I took some time off over the holidays so just saw this. This recipe really doesn't have enough dripping to make gravy. That said, you could definitely use some beef broth on your pan after and scape any bits and brown bits off to make a gravy. It just won't give enough drippings as a fattier cut of meat. Let me know if you need any more help.
50 years of roasting beef and this was quite possibly the best top sirloin ever. Loved the simple recipe, followed exactly. Thank you so much!
Hi Jen. Thanks so much for trying it. I'm so glad you liked it.
I used to hate sirloin. My Mom's was always chewy and dry. This method is such a great way to ensure the meat is tender. It make me a sirloin lover which I never thought I'd say.
My entire family loved this recipe, thanks!
I'm so happy to hear that!
Looking at trying this out this evening - would you do anything different in a convection oven?
Hi Nathan. I just saw this. Sorry for the delay.
Generally, any recipe you make in a convection oven should be decreased by 25 degrees. So, for this recipe you would start it at 425 degrees F for the first 15-20 minutes, then reduce the temperature to 300 degrees F.
I'd be sure to place on a rimmed sheet or very shallow baking dish as well if using convection.
Hope that helps!
My husband and I just made this for dinner tonight - for the third time in as many weeks! It’s become our go to recipe for roast beef. Thank you so much for this!
Thanks Barbara. I'm so happy you both like it!
This makes a fabulous sirloin roast, and I've made plenty of the shoe leather sirloins over the years! the second time I made this I took thick sliced onion, keep it intact not in rings, put it on the bottom of a cast iron skillet and put the roast on top and cook just as directed. While the roast rests take the onions out put in some beef broth scrape up the nice brown bits off the bottom of the pan, add a flour and water slurry, cook until thickened, and it makes the best gravy!
Thanks for the comment, Debbie. I appreciate it.
I love lots of onions with beef too. I'll have to try making a nice gravy next time I make this!