How to Cook a Top Sirloin Beef Roast

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.

How to Roast a Top Sirloin Beef Roast

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.

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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

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Once seasoned all over, the roast is ready to go in the oven.

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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.

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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.

Mauviel Copper Tri-Ply Roaster with Rack Product Review-6

Cover the roast with aluminum foil and let it rest on the counter for 10-15 minutes.

Mauviel Copper Tri-Ply Roaster with Rack Product Review-8

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.

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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.

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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


Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

Leave a comment


  • This is a fabulous article. Just in my time of need too. Big thanks! Especially love the idea about garlic cloves right into the roast. Kudos for your efforts in creating such a great article. To your continued success and many more recipes to come!

    • Thank you for posting this great recipe for everyone to see/ I was not sure how to make roast top sirloin for Christmas, but now, I do. Thanks for haring. Many blessings for you and family.
      Merry Christmas!!

  • Great article/directions! My first time cooking one of these… Looks somewhat easy…(I hope!).. Thank you!

  • Hi Tim! Cooking this Two nights. Will the roast to get a nice sear on it as shown in the picture? It looks delicious!

    • Reply
    • It should. I have a convection oven so it seems to brown the outside quite nicely.

  • Purchased a top sirloin beef roast for my first Christmas dinner with my husband and had no idea what it was, how to cook, etc. Thank you for coming to the rescue! The roast was in longer than we wanted due to a longer Christmas service than anticipated, but in spite of it being less medium than we wanted, it was incredibly juicy from the sear. Flavorful and delicious with the gravy recommendation. I have put Dad’s roasts to shame!

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  • This is delicious. I bought a sirloin roast on sale a month ago. I’d never cooked one so found this recipe online. It was so good that I am in the process of making another that I got on sale this week. I suspected they might be reduced after the holidays and wasn’t disappointed. Smells so good right now!

    • Reply
  • Hello,
    I just wanted to tell you that I first tried your recipe for the sirloin tip roast just before Christmas. It was well received by everyone. People commented on how tender and flavourful it was. It is such a dull and dreary winter day that I’ve decided to have the sirloin roast for dinner tonight. The leftovers make wonderful sandwiches the next day.
    Thank you.

    • Reply
  • Steve, this recipe was excellent! The roast I had was around 2.5 pounds. I followed the instructions to a tee except to 140 instead of the recommended 135 as I don’t like it too rare. Cannot BELIEVE what an awesome roast we had.!! I know now what I’ve been doing wrong! Thanks again a keeper !!

    • Reply
    • I have a 2 lb. roast and am wondering how long you cooked yours for.

      • Reply
  • Hi Steve,
    Are your listed temperatures adjusted for a convection oven? When I put my convection to 450 it stops at 425.
    Please advise.

    • Reply
    • Set the oven for 450f and let it drop to 425f

  • 450 then 325?

    • Reply
      • I put a 4 lb. Sirloin Tip roast in the oven at 4:30 this afternoon, thinking it’d be done medium rare by 7:00 pm. I put the convection setting at 300 degrees. I tested the temp in the middle of the roast at 6:30 and it’s a 140 degrees, just a 5 degree difference from what I shoot for. It’s happily resting now. I’m originally from Buffalo and we’re having Beef on Weck sandwiches.
        This is a great article. I didn’t read it until after the roast was done. I couldn’t seem to find anything about using convection to roast sirloin tip but this article came up finally. One horrible suggestion on another site said to cover the roast with water and boil it for one hour!! Can you imagine?

        • Reply
        • Some people are confusing top sirloin with sirloin tip.These are totally different cuts.A tip is tougher and more suitable for braising.

          • Reply
        • Dang… never heard of a Buffalo beef of weck sandwich. Looked it up and will be making those very soon!

          One of the excellent features of Pinterest. Checking out a great recipe like Steve’s and getting another great recipe idea in the comment area like yours Nancy.

          • Reply
  • Really helpful article. I have never cooked this type of roast but I want to put it in my smoker for a couple of hours then wrap it in aluminium foil and finish it in the oven. It weighs 8.64 pounds and the cap is off. I’m thinking of using it with coleslaw in an Asian style bread wrapper that is a little crusty on the outside. Think that would work?

    • Reply
    • You can disregard this question. I have already done the smoke and oven foil wrapped cook.

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  • I don’t have a roasting pan. Do you think that I can do this is a Dutch oven? If so, should it be covered? Thanks!

    • I think it should work ok. No, do not cover it.

  • Just had to say, best roast I’ve ever made!(after many unsuccessful attempts) Excellent recipe. My family loved it! I too finally know what I was doing wrong. Thanks

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  • Many thanks! Great recipe!

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  • Can I use fresh thyme and Orlando? I have them fresh out my back door. Thanks

    • Reply
    • Orlando? Do you mean oregano? If so, yes both are fine and will be tasty!

      • I’ve been reading recipes all day planning Christmas dinner. This response gave me quite a lol moment. I needed it!

  • Does it have to be on a rack ?

    • Reply
    • While it does not have to be on a rack, I personally prefer the way a roast cooks on a rack. The heat circulates around the roast much more evenly on a rack.

    • roasting on a bed of root veg is a great alternative to a rack, makes for tasty gravy as well.

      • Reply
      • Cool idea!!! Thanks

  • does leaving the lid off not cause it to loose moisture during cooking?

    • Reply
    • The higher temperature for the initial part of the roasting performs a searing type effect that should seal in the moisture. I have found this method results in a very moist roast beef.

      • You were right! I thought it had to a typo when u said to continue cooking at 325, I thought it would be more like 225! I also used the rack against my better judgement and again u were right! I made this for my father in law for Father’s day and it was a hit! Thanks so much!

        • Reply
        • So glad it turned out well and everyone enjoyed it!!

  • I usually cook it on my BBQ with a rotisserie.set your BBQ on high wait till it heats up. I have a three burner so I usually turn the middle one of you want indirect heat. And I usually do a 2lbs roast. Setting the rotisserie on the BBQ I turn the heat down to low right after I close the lid and the 15 min. Per pound….usually get medium rare.for a 5 pound roast just over 1 hour

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  • I realized I got a much bigger roast for our family dinner… So how long should I budget for a 12# roast to cook?

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  • Steve
    Please help, I am cooking this tomorrow but I have a 9.5 sirloin tip roast. Any idea as how long should i cook it? Also, the butcher said I should cover it, should I?

    • Reply
    • I don’t cover it myself and as for time, I am not sure. I would suggest using a digital thermometer and cook it to your desired internal temp.

  • Hi Steve,i`m so pleased I came across your article.I`m cooking my beef now for tomorrow.Any tips on how to keep it juicy and what can I do with the gravy???

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  • Love this article! Just realized my digital thermometer is broken. Any ideas on timing for a 1lb 9 oz roast? Generally speaking of course?


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  • Looking forward to a great dinner of my first time cooking the sirloin roasts.

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  • Yes, upon carving I was in fact craving just like your pleasant typo. Thanks for a good one.

  • What if you don’t have a convection option, do you still follow same directions with regards to temperature?


    • Reply
    • You might find that it will take longer without the convection function

      • I am cooking this tomorrow….but I don’t have convection. You mentioned it might be a longer time to cook the roast in a regular oven….approximately how much longer per pound are you talking? My roast is 4-5 lbs.

        Thank you.

        • Reply
        • Sorry for the delay. I would think that no more than 30 minutes would be necessary, if that.

  • Do you use convection bake or convection roast?

  • Might I suggest using a small jar/lid and mixing in the cornstarch with cold milk and then pouring into the pan while whisking, this alleviates any lumps.

  • Hi Steve
    I’m making this today and I just noticed there’s hardly any liquid on the bottom of the pan should I add water or just leave it ? Please help there wasn’t much fat on my top sirloin roast

    • Reply
  • How long would you cook a 2 pound roast and is convection roast your preferred method.

    • Reply
    • I would check after the first hour and see what the temp is. I would judge the cooking based on temperature and not based on time.

  • Wonderful! THank you

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  • Hi Steve ,
    Could you cook this the day before ?
    I’m needing my oven for other dishes.
    So you use the convection for the whole process?

    • You could, but it would impact the moistness of the meat. Yes, I do use convection for the whole time.

  • Went by the directions and have it in the oven now …it smells so good. Thanks!

  • Has anyone ever cooked this in a pressure cooker? If so, how long for 8 pound roast and how did it turn out?

    • Reply
    • I never have. I would use a roast that is tougher and better for braising in the pressure cooker.

  • I have two 7.5 lb roast for xmas eve. I was going to make them came as I would prime rib. What do you think?

  • I have an 11 pound top sirloin roast I want to cook for Christmas. How many minutes do I cook it or should I cut it in half?

    • Reply
    • Not sure, as it would be necessary to see the shape. I would use a digital thermometer as that is the ideal way to ensure that it is cooked to the right temperature.

  • 1st time cooking sirloin roast for christmas, this recipe seems easy, I’m going to try it! Thanks!!

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  • I got a beautiful 8 lb Top Sirloin Roast at Sam’s Club. Since I bought the whole roast I got a discount $3.97/lb. what a deal about to put it in the oven!

    • Reply
    • So how long did you cook the 8 lb roast? Sure, I will use a thermometer but I need to plan when to start cooking it so it will be done at the right time.

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  • tried this recipe and its the best tasting roast i lie…..cooked 7 pound sirlointip roast 325 degrees for 2.5 hours and pulled it out at 323 degrees and simply amazing..medium rare and the best tasting. i added 6 small cloves of garlic by jabbing a knife into the roast and shoving the garlic in different spots..thanks for sharing the recipe as i cooked roast before but not with dry rub.. so much flavour…

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  • Thanks for the recipe. I am doing a roast now and wasn’t sure how to do it without it over cooking. Your suggestions are great and the feed back from others is helpful also.

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  • Thanks for the recipe. I am doing a roast now and wasn’t sure how to do it without it over cooking. Your suggestions are great and the feed back from others is helpful also.

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  • I made this today for New Year’s Day and it came great. I never have good luck with cooking a roast beef and this came wonderful. The only thing I did different was marinate it in red wine, woshtishire sauce overnight , did dry roast off before cooking and cooked according to your directions, tasty and tender thank you

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  • I made it for New Years and my whole family loved it. Except I added olive oil and worcestershire sauce to the spices and rubbed it all over. It was so juicy and tender. Thanks for your post and thanks Google to leading me to it 🙂

    P.S. I didn’t have a roasting pan with a grill, neither did I have a thermometer, instead I took a chance and put a 2.8 kg roast for 3 hours.

    • Reply
  • I use your recipe every time, always turns out great, thankyou finally a med rare roast beef.

  • Hi Tim, got a question. I’m cooking for a wedding reception with approx 75-80 people. Trying to keep a decent budget. Would the top sirloin be a good cut to serve. If not what would you suggest . Also would it be a good idea if using the top sirloin to slice it all and keep in the steam table pans versus having a carving station. Thanks for the help

    • Reply
    • Top sirloin would be a fine cut to serve. Also, my preference would definitely be to have a carving station.

  • I bought two sirloin roasts on sale a while back and found your recipe before I cooked the first one – HUGE HIT! I rarely reuse new recipes but this one is an absolute keeper. Thanks for posting!

    • Reply
    • So glad it worked out well for you!! Thanks for stopping by

  • hi… this looks yummy, but what if I’m just one person with a very tiny 1lb roast? I’ve read that it should cook for about 10 minutes per pound, but looking at your instructions, that doesn’t sound right.
    If a 6lb roast takes 3 hours, then that’s more like 30 minutes per pound!
    I’m also concerned that if I cook it on high for 15 minutes to start, it’ll be almost finished before I even get to lower the temperature.
    Thoughts? Advice? Thanks.

    • Reply
    • You would want to start monitoring the temp fairly quickly. Not sure how well this method would work with such a small roast, but I would check after the first 15 minutes and see what the temp is and then go from there.

    • I think @ 1bs. you really only have a steak. maybe pan sear for 2min. turnover sear 2min. and put in 325 degree F oven for 6-8min. aprox. (cast iron works great for this) they are stove to oven safe and create great flavor.

      • Reply
  • Hi. i am going to try this recipe as all my others have failed :(. i am cooking a 5 pound roast, with a rack. You mention one of the seasonings to use is salt, will that not draw our moisture?

    Also, if i wanted to add vegetables should there not be any water at the bottom of the pan?

    • If you add vegetables, I would add maybe 1 cup of water to the bottom of the pan.

  • one more question, we like our beef medium / well. what temp should i take the roast out at?

    • For medium well I would aim for a target temp of 150-155F. Well done would be 160F and over.

  • Not clear if you are using convection roast or just roast. Also, are you tying it up into a rolled roast?

    • Reply
    • I use convection roast as I find that it seals in the juices nicer and results in a better roast. If you don’t have that, a regular roasting in the oven will work great too!

  • How long would you suggest cooking a 2 lb. roast?

    • Reply
    • Sorry for the delay. A 2 pound roast would not take too long. I would start checking them temp early, probably after the first hour to see where it is at.

  • Hi Steve,

    This looks great and I am planning on cooking my roast tomorrow. Couple questions, my roast is just over 3lbs, I know cooking time varies and I’ll watch it’s internal temp to know when to take out, but roughly, how long do you think it will take?

    Also, are the temps you listed for both convection and regular ovens?

    Thanks so much!

    • Reply
    • Sorry for the delay. With it being 3 pounds only, I would start checking the temp after 90 minutes.

  • If you enjoy your meat medium rare to rare, the suggested cooking time was WAY too long. We made the mistake of not checking the temperature before the suggested time. If we tried this again we would start checking the temperature after 1 1/2 hours.

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  • Hi Steve. I’m cooking two top sirloins for a family dinner tomorrow. Each one is about 6 pounds. They will be on a rack in my big roasting pan. Will the time change with two in a convection oven? I’m hoping 3 to 3.5 hours will bring them to medium. What do you think?

    • Reply
    • Sorry I am replying past when you said you were going to cook them. I would keep the roasts apart and make sure they are not touching each other. The time might be increased a bit, but my bet would be that it might not change much at all. I hope they turned out well for you!!

  • Hi Steve, here’s my problem and I can’t figure out what I keep doing wrong, I’m cooking approx 3-4 lb
    roast and after I let it stand to room temperature for around an hour, season and also I stuff a few garlic cloves into , I pre heat oven to 450 and cook uncovered for 20 min , then cook at 300 for around 2 1/2 hours, it looks great but is so dry and tough
    What am I doing wrong? could it be that maybe not enough fat ( butcher leaves very little and says this is the best way to serve) I don’t mind serving this way but dry , tried this 2 times and both came out the same HELP
    Thanks a ton

    • Reply
    • Hey Dave! Sorry to hear that you have been having problems with the roast. So, regarding the fat – I don’t like a lot of excess fat on the roast, but as you can see in the picture, there is a little fat cap that I have left on and I put it in the oven with the fat cap on top. I don’t know how much that would result in a moist roast compared to yours. My feeling is that you might be cooking it for too long. DO you have a thermometer? What is the internal temperature of the roast when it comes out of the oven? I prefer my roast to be 135F or just below, and I am wondering if yours might be higher which could result in a drier roast. If you don’t have a digital thermometer, I cannot recommend one enough. I use mine all the time and find that judging the doneness of a roast based on temperature is much more reliable than based on the time it has been in there. Every oven is different and every roast is different in size and shape so knowing the internal temp really helps you know when it is perfectly done. Hope this helps!

      • When I cook a roast, my family LOVES gravy, so I always ask the butcher to put extra suet on it. Also, I inject a can of Campbell’s Beef Consomme into the roast before roasting.

        Moist and tender each and every time, oh and the suet makes for great gravy as well.

        Hope this helps.

        • Reply
  • Steve. You are the man. Made a perfect roast. Can you say beef dip. That was the best roast I’ve ever cooked thanks to you. Bookmark this recipe you won’t regret it. The whole family was in heaven.

    • Reply
    • Thanks so much! I am glad that it turned out well and everyone enjoyed it!!

  • Hello Steve this looks delicious! Do you not add any type of oil to the roast either so it doesn’t dry out???

    • Reply
    • No I don’t. I do not find that it is needed. The roast still comes out moist and juicy!

  • My roast is ready for the oven. It’s an 8.55 pound top sirloin roast. I’m trying to estimate cooking time. Including the 20 minute sear time, I’m thinking 3.5 hours to cook then resting time. Your thoughts?

    • Reply
    • That is a nice size roast!! It can be really hard to know time. Yes, I would aim for 3.5 hours and see. Do you have a digital thermometer? That truly is the best way to know. I hope the roast turns out well for you!

  • Hi. I got home and realized I have a TIP instead of a top. Are your instructions the same for a tip to make a roast beef? Would you do anything different?

    • Reply
    • Sirloin tip roast will work fine as a roast but it is generally a tougher cut of meat than a top sirloin. You might not need to cook it as long although it does depend on the size. I often find sirloin tip roasts are smaller than the top sirloin roasts in my local grocery store

  • How do I print out the recipe for my home made cookbook?

    • Reply
    • Hi Charlaine. You are right, I have not made a recipe card for this recipe, so there is no simple way where are you to able to print a recipe card. Sorry about that. I may need to add that to this post so you can print it. Once I do I will reply to this comment and hopefully you will be notified. I hope you enjoy the recipe!

      • Have a great real meat market in my area (plain old fashion kind) and picked up an 8 pounder to cook up. I’ll let you know how it turns out- I expect greatness and some wonderful sandwiches to follow. Just found your site so much to check out!

        • Reply
        • Awesome! An 8 pounder is sure to produce you an awesome meal – especially when gotten from a meat market or butcher. So glad you found my site! I hope you enjoy it and if you have any other questions about any of my recipes, feel free to ask.

  • Absolutely the best roast I have ever done! Just the best. I used the convection oven suggestions.

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  • Making this recipe for the second time.We enjoyed it So Much the last time that we had to make this again . Also sent it on to friends. Thank you, Jan

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  • Can I and potatoes to the roasting pan to make roast potatoes while cooking the roast?

    • Reply
    • I have not tried it with this particular roast. But, I have with many others and it turns out great. If you try it, please leave a comment to let us know how it turned out!

  • After reading all of the comments I am still confused about the oven temperature. If I set my oven to convection roast at 450 the actual internal temperature will rise to 475, and 325 degrees will rise to 350. Typically, if using convection for a roast I believe you are to reduce the temperature by 25 degrees from what you would normally roast at. So my question is, when your instructions say to set the temperature at 450 and then 325 and you are using the convection roast function on your oven, do you know what the internal oven temperature is? I’m making the roast for dinner tonight so look forward to your answer.

    • Reply
    • My oven does the opposite as to what yours does. When I set it to convection at 450f, the temp readout immediately drops to 425f. So I actually set my oven to 450f and 325f.

      • Thank you for the quick response……and for the recipe!

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  • I made this using the convection setting with a 5 pound roast. I didn’t use the whole garlic because I don’t like the look of it once it’s cooked – it turns an odd color. Added some granulated garlic to the spice mix instead. I overcooked the roast accidently. I think it was medium rare shortly after about 2 hours of roasting. I guess I was doubting my thermometer, and I had squash in the oven that wasn’t near cooked at that time :-)! So, the roast ended up being medium to medium well after about 2.5 hours cooking and the resting time; however, it was still really tasty and tender. I’m going to make this again and adjust the cooking time.

    • Reply
  • Hi, Steve
    this looks yummy, but what if I’m just one person with a very tiny 1lb roast? I’ve read that it should cook for about 10 minutes per pound, but looking at your instructions, that doesn’t sound right.If a 6lb roast takes 3 hours, then that’s more like 30 minutes per pound, I’m also concerned that if I cook it on high for 15 minutes to start, it’ll be almost finished before I even get to lower the temperature.Thoughts? Advice? Thanks.

    • Hmm I have not cooked one that small and I agree with you that these instructions probably would not work for that small of a roast. I might only cook it on high for maybe 5 minutes and then drop it. Do you have a digital thermometer? I would hate to give you a time cause depending on the shape of the roast it could be done at very different times. Obviously a flatter roast would be done more quickly

    • I’d shorten the time at a high temp to 10 minutes, then turn the oven OFF and leave the roast in the oven. Let it sit in the turned-off but hot oven until the thermometer registers 130 on a meat thermometer. Because it is so small, don’t leave it resting for too long — 10 minutes, tented loosely with foil.

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  • This turned out great. Recipe was super easy and idiot proof. Did my roast for the first time for Xmas dinner with friend and family. The pressure was on. My only advice is to watch the rest time. Mine went from rare to too close to medium for me. But was great none the less.

    • Reply
    • Awesome! Glad to hear it turned out well. Merry Christmas!!

  • Awesome! Checked temp early to avoid overcooking. We are Medium Rare fans so took it out at 125 and let rest. Was unbelievably tender, moist and juicy. Best roast I have ever made.


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  • This is a fabulous recipe. We rarely eat beef, once every few months. I bought a beautiful roast on sale. I never made one before, and fortunately found this recipe. It came out so tender, so delicious. It sliced beautifully. I made the rub as listed. I put the garlic cloves in as directed. I rubbed the roast with a good olive oil before rubbing in the rub. We like it less rare, so I took it out at just over 140 degrees. I will make this again for sure! Thanks for the clearly written recipe.

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  • Thanks for all the good tips and recipe. I’m making a 4# Sirloin tip roast using a brand new meat thermometer! Added baby potatoes, carrots, onions, and garlic around it. Hopefully it should come out beautifully in 2-2.5 hrs. Then just the gravy to make. Thanks for all your help!

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  • Really helpful. Thanks for the pics.

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  • I like top sirloin better than the more expensive roasts. Yes, it is a wee bit chewier but it had so much more FLAVOR compared to a cut like tenderloin.

    Everyone else I know seems to make pot roast with theirs which is also excellent, but a nice medium roast is my favorite way of cooking it. This recipe is just what I need by the way, thank you!

    • Reply
  • My roast was a success so thank you! The only problem I had was I didn’t have the right size roaster. The pan I used was too big and I didn’t end up with enough juices to make gravy. But the actual roast was tasty and everyone liked it. I especially liked the garlic

    • Reply
    • So glad that the roast turned out well for you!

  • My only désappointement was that I should have left the roast a little longer.
    It was to rare for me.
    Next time will let it in longer then 35 degree

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  • My roast was cooked perfect .but was very tough.the flavour and gravy was fantastic and my roast was just sirloin and it didn’t say top sirloin..would that make the toughness.?

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  • I love this way to cook a roast! It works every time. I sometimes use a variation of the seasonings, but it always comes out perfect, even with a sirloin tip roast. Thank you!

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  • When your in need of directions, you need them … like five minutes ago. Who do you call? Grandma is dead ?, her recipes are in storage. Mom doesn’t remember as she has dementia. Oh ya, there’s Internet!!! The black pepper corn outdid the explanation and instructed with ease!!! Toast came out beautifully as did the gravy it recommenced and with ease. Thanks so much

    • Reply
    • I meant roast

      • Reply
    • So glad that you were able to find the info you needed and the roast turned out well!

  • Thank you, you answered all of my questions without having to link or search. Liz

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  • The best roast beef

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  • I have prepared a top sirloin roast on 3 occasions now following your recipe / directions with 100% success each time. This make for a delicious beef roast and actually prefer it to prime rib providing choice or prime beef is used. With a rib roast it seems a lot of fat always needs to be cut away and not so with a top sirloin. Also given the lower cost the top sirloin and your recipe is my first choice.

    • Reply
    • So happy to hear you enjoy it. Thanks for sharing!

  • My roast was excellent thanks for the recipe

    • Reply
  • I to just wanted to chime in on the
    How well this recipe was written and how understandable, it was to read. As a husband I enjoy recipes that are easy-peasy! And you gave definitely achieved that here. I’ll be cooking my Top (6lbs)sirloin roast tonight, for our family of four.
    I can’t wait to pour on the gravy on to my Yorkshire puddings!
    Craig ???.

    • Reply
    • Thanks so much Craig for your kind words!! Hope you guys enjoy the meal. I just love Yorkshire pudding. Goes so well with this roast!

  • I just finished preparing everything. All the spices + salt and pepper. But instead of roasting it, I decided to ad some middle eastern and Indian taste in it by adding some Indian spice and taste of Italian seasoning. I ad Turmeric, Curry powder, Hungarian Optical , Garamasala, coriander, Jellipino pepper, Stomachs sauce and some potato also a can of James Ready Beer. My place start smelling like paradise.

    You can try the same recipe to see if you like it or not. I also ad a half teaspoon of Fenugreek.


    • Reply
    • This sounds amazing! I would love to hear how it turned out.

  • Yes I tried this recipe forChristmas
    Dinner it was a 6lbroast & I followed
    Your recipe & it came out great tasty
    & moist didn’t remember to take
    Pictures of it but great ❤️?❤️?❤️❤️

    • Reply
    • Was the roast you purchased called a sirloin beef roast or does the cut go by other names.

      • Reply
  • Does a sirloin beef roast go by any other names? I read below not to confuse it with a sirloin tip roast but I’m not sure I’ve seen a sirloin beef roast in the markets in my area.

    • Reply

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