I love a good roast beef.
Top sirloin is one of the medium to higher priced roasts. There are definitely some cheaper roasts (eye of round and chuck roasts) and more expensive roasts (tenderloin and prime rib), but the top sirloin is a great middle of the road choice. It does not break the bank and it is still a nice and tender cut of beef.
But, like any roast, it is important to know how to cook it properly. An overcooked top sirloin roast is one majorly depressing meal. It can be tough and dry. But, it does not need to be that way and the top sirloin prepared and cooked properly is juicy, tender and delicious.
Top sirloin roasts come in various sizes and I find that I prefer the roast to be 5-6 pounds in size.
I love to stick a few garlic cloves in the roast. It adds a nice flavour right through all the meat. Simply, use a paring knife to spear into the roast about 1 1/2 to 2 inches. Press a garlic clove into each of the slots in the meat. For a 5-6 pound top sirloin roast, I use 5-7 garlic cloves.
Sprinkle the seasoning all over the roast. Sea salt, cracked black pepper, thyme and oregano, all blend to give the perfect seasoning for the roast.
For a 5-6 pound top sirloin roast I use
- 2 tbsp sea salt
- 1 tbsp fresh cracked black pepper
- 1 tsp thyme
- 1 tsp oregano
Once seasoned all over, the roast is ready to go in the oven.
If the roast is not tied up, using some butcher twine helps to hold the roast together during the cooking.
Make sure to lay the beef roast in the roasting pan with the fat side up. Keeping the fat on the top helps to ensure a moist and juicy roast.
Cooking the top sirloin roast is simple.
First, put the roast in a 450F preheated oven. Cook it, uncovered for 15 minutes at 450F.
Then, without opening the oven door, turn the heat down to 325F. Now, cook the roast until the internal temperature of the meat is 135F. This results in a medium rare roast. I actually pull it out just before it reaches 135F – usually once it hits 133F.
For a 5-6 pound roast I find the total cooking time is around 3 hours. But, every oven is different and roasts vary in weight and shape, so instead of cooking for a certain length of time, it is much better to use a food thermometer to monitor what the actual temperature is inside the roast.
Cover the roast with aluminum foil and let it rest on the counter for 10-15 minutes.
At the bottom of the roasting pan there is a lot of beef grease and buildup. This is perfect for making gravy. If your roasting pan can go on stovetop, this is the perfect way to make gravy. Place the roasting pan on the stovetop element and turn on to medium heat. Add 1 1/2 cups of water and use a whisk to deglaze the bottom of the pan. Once it is boiling, whisk in 1 1/2 tbsp corn starch. Continue to whisk the gravy until it is thickened. Remove from the heat and strain it into a gravy boat.
Letting the roast rest for 10-15 minutes, pulls the juices back into the roast and results in juicy tender meat. Use a nice long craving knife to slice up the roast.
There are many different cuts of beef and the top sirloin roast is one of my favourites. It is not the most expensive, but it is still very tender and juicy.
Not only is a top sirloin an excellent roast to cook in the oven, but it is also awesome to smoke. I have detailed instructions for smoking a top sirloin roast that can be found here: Smoked Top Sirloin Roast Beef