Easy and Tender Beef Sirloin Roast
This tender beef sirloin roast recipe is delicious and perfectly thinly sliced. It's a lot easier than you think. With just a few seasonings and a little bit of time, this beef sirloin roast comes out deliciously juicy!
Servings: 4 people
Calories: 992kcal
Equipment
- 9x13 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!
Nutrition
Calories: 992kcal | Carbohydrates: 67g | Protein: 84g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 0.5g | Cholesterol: 217mg | Sodium: 3597mg | Potassium: 2591mg | Fiber: 8g | Sugar: 17g | Vitamin A: 10581IU | Vitamin C: 51mg | Calcium: 186mg | Iron: 11mg