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Beef Sirloin Roast Recipes

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Perfect Top Sirloin Roast


How to cook a perfect top sirloin roast or a sirloin tip roast! Both types of sirloin roasts can be tough to cook properly, here is a way to cook it so that it's tender and delicious!

Prep Time: 5 Minutes

Cook Time: 2 Hours

Total Time: 2 Hours 5 Minutes

Servings: 8




Section 1: Ingredients


  • 4-6 pounds sirloin roast top sirloin or sirloin tip Seasonings:

  • 1/2 cup butter softened

  • 2 teaspoons dried rosemary

  • 2 teaspoons minced garlic

  • 1 teaspoon flaked sea salt

  • 1/2 teaspoon dried thyme

  • 1.4 teaspoon ground pepper Vegetables:

  • 6-8 cups of carrots/potatoes/onions cut into large chunks you can make more in a large roaster if you are feeding more people


Section 2: Directions


1. Remove your roast from all its packaging and let it sit out for an hour until it’s about room temperature.

2. Pre-heat your oven to 450.

3. Mix the butter and seasoning together until combined.

4. Cover the top of the roast in the butter mixture.

5. Place the vegetables in the bottom of the roaster.

6. Place the roast in the center of the vegetables.

7. Place in the oven – without the lid! – and cook for 15-20 minutes, until the top of the roast is seared and brown.

8. Turn the oven temperature down to 325 and place the lid on the roaster.

9. Cook to 10 degrees BEFORE your desired temperature 

      

Prime Rib Roasting Internal Temperatures

Blue in the middle– 110 degrees – when the middle of the roast still “quivers”

Rare- 120-125 degrees in the middle

Medium-rare– 125- 135 degrees in the middle

Medium – 135- 140 degrees in the middle. You usually don’t want it cooked this much as you lose the tenderness that prime rib is known for.

Medium Well-140- 150

Well-done– 155 +

10. Remove and set on stove for 20 minutes, keeping the lid on and the roaster sealed ( instead of tenting with tinfoil.)




Sirloin Beef Roast


How to Cook a Sirloin Beef Roast. This cooking method is easy and ensures tender roast beef every single time!


Prep Time: 10 Minutes

Cook Time: 3 Hours

Total Time: 3 Hours 10 Minutes

Servings: 12



Section 1: Ingredients/Equipment


Equipment"

  • Rectangular Roaster with Rack

  • Meat Thermometer

  • Cutting Board

  • Serving Platter

Ingredients:

  • 6 lbs top sirloin roast

  • 2 tbsp coarse salt

  • 1 tbsp white pepper

  • 1 tbsp garlic powder

  • 1 tbsp Herbes de Provence or herbs of choice



Section 2: Directions


1. Pull the roast out of the fridge about 30 minutes before cooking!

2. Preheat oven to 450 degrees F.

3. Make sure roast is tied using butchers twine.

4. Season the meat with spices, make sure you season it all over.

5. 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.

6. 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.

7. 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.

8. 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.

9. You can make gravy while it's resting if you like.

10. Slice the roast. Place on platter. Enjoy.




Shepherds Pie from Leftover Roast



Total Time: 45 Minutes

Servings: 6 to 8



Section 1: Ingredients


You will want about 2 1/2 cups of gravy to make this recipe. If you have enough leftover, great. If not, figure out how much leftover gravy you have and make the quick gravy in the recipe to make up the difference. Use a tablespoon of flour for every cup of broth. Example: you have one cup of gravy, you’ll want 2 1/2 cups total. Make 1 1/2 cups of gravy using 1 1/2 tablespoons of flour and 1 1/2 tablespoons broth.


For the Mashed Potatoes:

  • 1 1/2 pounds potatoes, peeled and boiled (about 4 medium see note)

  • 2 tablespoons butter

  • About 1/4 cup milk

  • 1 teaspoon salt & 1/4 teaspoon pepper or to taste


For the Shepherd’s Pie:

  • 3 tablespoons butter

  • 1 onion, diced

  • 2 carrots, in small dice, about 3/8ths

  • 2 stalks celery, diced

  • Up to 2 1/2 tablespoons flour

  • Up to 2 1/2 cups beef broth

  • Salt and pepper to taste

  • 1 teaspoon Worcestershire sauce, optional

  • Splash of red wine, optional

  • About 2 cups leftover roast, cut in 1/2″ chunks & any gravy leftover from the pot roast

  • 1/2 cup frozen peas

  • 1 tablespoon melted butter to brush on top of potatoes



Section 2: Directions


Preheat oven to 350 degrees F.

First, make the mashed potatoes:

Start the potatoes to boil (see note below) and then continue with the rest of the recipe. In the pan the potatoes were cooked in, while potatoes are still hot, mash the potatoes. Add 2 tablespoons butter and the milk and continue to mash. Add salt and pepper. The mash should be stiff and heavy but a texture that’s spreadable. Add a little more milk if needed. Cover to keep warm while the rest of the dish is assembled.

Make the shepherd’s pie:

In a 10-inch ovenproof skillet, heat the three tablespoons butter over medium heat. Add the onions, celery, and carrots, and stir. Continue to cook, stirring often, until softened, about 8 to 10 minutes.

Sprinkle with the amount of flour needed to make the amount of gravy you need. Stir for about 2 minutes until flour begins to appear dry and incorporated. Add the amount of broth you need and stir, bring to a simmer and cook several minutes until thick enough to coat the back of a spoon. Add any additional leftover gravy and heat through. Taste and add Worcestershire sauce, a splash of wine, salt, and pepper to taste.

Gently stir in leftover pot roast, sprinkle with peas, top with mashed potatoes. Make the top attractive with swirls or with a crosshatch done with a fork. Brush with the melted butter and place in oven to heat through, about 20 minutes. It’s ready when hot; the gravy will probably be bubbling up around the edges of the pan. If the top isn’t browned to your satisfaction, turn on broiler and watch carefully. It usually takes three or four minutes.

Remove from oven and serve immediately.

Notes:

To cook potatoes: Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed about 10 to 15 minutes. Drain and return to the pot to keep warm.

If you don’t have an ovenproof skillet, the ingredients for Shepherd’s pie can be transferred, after cooking, to a casserole and then topped with the potatoes.





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