Easy and Tender Beef Sirloin Roast
Welcome to a culinary adventure that promises to elevate your cooking skills and delight your taste buds. In this guide, we delve into the world of Easy and Tender Beef Sirloin Roast, a classic cut known for its succulence, tenderness, and rich flavor profile. Whether you’re a seasoned home chef or just starting your culinary journey, this blog aims to provide you with the knowledge and techniques needed to create a mouthwatering roast that will impress even the most discerning palates. Join us as we explore the nuances of marinating to perfection and executing the ideal cooking method for a roast that’s sure to become a centerpiece of your repertoire. Let’s embark on this gastronomic journey together!”
What is a BEEF Sirloin Roast?
The sirloin roast (also known as round tip roast) is cut from the hindquarters, adjacent to the sirloin. The sirloin roast is flavorful, but like most lean cuts, it can be tough and can be braised, stewed, or baked to a medium rare.
How to prepare THE EASY AND tENDER BEEF Sirloin Roast:
Prepare your marinade combine all the ingredients. Place the marinade and the sirloin roast into a zip-top bag; marinade in the refrigerator for 24-48 hours.
Take the beef roast out of the fridge about one hour prior to bring it up to room temperature. Next, preheat the oven to 450 degrees F. Place the roast with the fat side up on a roasting pan.
Next, place the roast in the preheated 450-degree F oven. Bake for about 15 minutes at that temperature, then lower the temperature to 325 degrees F, without opening the oven door. Bake for an additional 12-15 minutes per pound until it reaches 135 degrees F. It’s critical that you don’t overbake it. Use an instant-read meat thermometer to check the temperature.
Temperature Guidelines for Roasting Sirloin Roast
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 sirloin roast is known for.
Medium Well-140- 150
Well-done– 155 +
WHAT DO YOU SERVE WITH BEEF SIRLOIN ROAST?
So what should you serve with a Tender Beef Sirloin Roast? Well, it turns out, lots of things! Here are some of my favorite complimentary side dishes for beef:
- Potatoes: Of course, I have to include potatoes in this list! Whether you go with a Chantilly Mashed Potatoes or Easy Hassleback Potatoes you’re looking at a complete meal.
- Vegetables: The tender beef really goes along nicely with oven-roasted vegetables. I think the strong flavor of these Garlic Parmesan Brussels Sprouts will make an especially good pairing!
- Salad: My Easy Broccoli Salad or a Green Goddess Salad are beautiful and delicious salads that go perfectly with roast beef.
hOW TO STORE LEFTOVER EASY AND TENDER BEEF SIRLOIN ROAST?
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. You can wrap it in plastic wrap or use freezer bags. Personally, I like to wrap the slices in plastic wrap, and 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.
How to Reheat Leftover Sirloin Roast:
Oven Method:
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:
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 the top when close to being done cooking it.
Microwave Oven Method:
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.
Easy and Tender Beef Sirloin Roast
Equipment
- 9×13 baking dish
Ingredients
- 3 Pound Beef Sirloin Roast 3-5 pounds
Marinade (Overnight 24-48 Hours)
- 5 Cloves Garlic (minced)
- 2 tbsp Worcestershire Sauce
- 2 tbsp Dijon Mustard
- 1/3 Cup Balsamic Vinegar
- 1/2 Cup Soy Sauce
- 1/3 Cup Olive Oil
- 2 tbsp Sugar
- 3 tsp Onion Powder
- 1 tsp Black Pepper
- 2 tsp Dried Thyme
- 1 tsp Dried Rosemary
Optional Vegetables
- 4 Potatoes (quartered)
- 4 Carrots (rough chop)
- 1 Large Onion (Quartered)
- Salt and Pepper (to taste)
Optional Gravy
- 1/2 Stick Butter
- 2 1/2 Cups Beef Broth (use beef drippings from the roast)
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1/4 Cup Water
- 2 Tbsp Cornstarch
- ½ tsp Salt and Pepper (to taste)
Instructions
How to Prepare the Marinade?
- Prepare your marinade combine all the ingredients. Place the marinade and the sirloin roast into a zip-top bag; marinade in the refrigerator for 24-48 hours.
How to Bake the Sirloin Roast?
- Take the beef roast out of the fridge about one hour prior to bring it up to room temperature.
- Next, preheat the oven to 450 degrees F. Place the roast with the fat side up on a roasting pan. At this point, you can add the optional vegetables around your roast.
- Place in a 450 degree F oven for 15 minutes for until the roast develops an outer crust.
- Lower the temperature to 325 degrees. Bake for an additional 12-15 minutes/ pound the roast weighs. The target temperature for medium rare is 135 degrees F.
- Its important to check the roasts internal temperature with a meat thermometer so you so not over bake it.
How to Prepare the Homemade Beef Gravy?
- In a small saucepan over medium combine butter, beef broth, onion powder, and garlic powder. Bring to a simmer.
- In a small bowl combine the water and cornstarch to create a slurry.
- Slowly add the slurry a couple tablespoons at a time to the beef broth whisking continuously to avoid lumps in the gravy. Continue to add until the gravy has reached your desired consistency. You may not need to use all the slurry.
- Taste the gravy and season with extra salt and pepper add more if you feel it's necessary.
- Drizzle the gravy over the beef and vegetables and serve immediately.
- Enjoy!