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.

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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.

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  • Yum yum yum Down the hatch Delicious !🤩💥🧡

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  • I cooked a 6 lb top sirloin AAA roast today for dinner and it was excellent! I’m so glad I tried your recipe. My roast was ready in 2 hrs, medium rare.
    Thanks again.

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  • So so so good! I’ve never made one before and was a bit nervous. I’m so glad I found this recipe! I followed it to a T, something I never do! My husband said, “this is way better than the steak I had at Long Horn last week!” Thank you!

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  • Yes, it was great!

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  • I baked my top Sirloin Tip roast per your instructions, you are right, this is the most delicious roast.

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  • This is the best recipe for a boneless top sirloin roast. Comes out juicy and tender.

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  • This was the best, most tender roast I ever had! Thank you for your guidance!
    Instead of stuffing with garlic cloves, I peeled and squeezed half a head of garlic, added tsp of Italian seasoning, tsp of oregano, 1/2 tsp black pepper, some fresh rosemary leaves, a tsp of organic beef broth, and about a tblsp of avocado oil. Mixed well, poked the meat in various parts, and stuffed it with the mixture. Also rubbed it all over the meat.

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  • I love the spice rub idea, gives it so much flavour!

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  • I chose your recipe to make my top sirloin roast because you had very detailed instructions… every step was explained along the way. I used a 3.5 pound roast and added a 1/2 tsp of onion and garlic powder to the seasoning mixture. I actually seared my roast on the stovetop first and then only had it in the oven at 450F for 7 mins before reducing the temp to 325F. It’s just the way I learned and those old habits stick with you. I checked the internal temp 1:20 mins in to ensure I didn’t over cook it and it required a bit more time to reach 135F. The roast turned out really great and was a huge hit with our guests!! I will definitely use this recipe again. Thanks. 😃

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    • Delicious, I had a smaller roast. The only change was I spiced with salt, pepper and dry mustard. It was perfect. I make damn good gravy, this time it was outstanding!!

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  • Really liked the instructions. Followed them carefully and turned out great!
    So did the gravy, lots of flavor. sm

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    • When I ask for a top sirloin roast from my butcher he gives me what looks like an elongated sirloin steak just cut thicker to achieve the weight that I am asking for. It never looks like the roast in this picture which is round with a fat cap on the top.

      I don’t know if I’m asking for it incorrectly. Or is it just the method of tying the roast that brings it together into this round shape.

      Does anyone else have this problem or know how to get the cut that I am looking for?

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  • Thank you, hubby loved it! Turned out perfect! 🙂

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    • I’m trying your receipe today for roasting my sirloin tip roast. I’ll be back to share how it turned out

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  • This was the nicest flavored sirloin roast I have ever made.
    It was very tender and tasty. We had a 2 1/2 pound roast and I adjusted the recipe, it worked out great. Thank you.

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  • I have a 7 lb top sirloin roast. How long should I cook it for?

    Thanks for the recipe! Looking forests to cooking it this weekend!!


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    • Do you have a digital thermometer? The 7 pound roast is just a little bit bigger. I would cook it according to the directions above and check the temperature. Since every roast has different shape and dimensions, the cooking time can vary. I roast until 135F which is rare/medium rare. If you like it more medium rare to medium, maybe roast to a temp of 140 to 145F. Hope this helps!

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  • I cooked this for one person, at 1 1/2 lbs, modifying spices accordingly.
    It was delicious, with leftovers.

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  • Turned out Beautiful!ty ty

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  • 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.

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    • There are at least two names. It can be confusing. Where I live (western Canada) we often see a roast labelled sirloin TIP, and another, costing a bit more, labelled TOP sirloin. These two cuts are from very different areas of the steer. TOP sirloin is near the upper back, while sirloin TIP is from a lower leg area. Legs of course get much more exercise than backs. It is tempting to buy the TIP due to look and price, because they tie it in the same rolled shape. Can be very chewy, tough meat. My advice is to ask for a TOP sirloin roast and do not buy the sirloin tip. TOP sirloin is also cut into steaks, it is that tender. Not as expensive or tender as prime rib, of course, but very flavourful.

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  • 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 ❤️?❤️?❤️❤️

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

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      • Sirloin. And Imgoogled a beef sirloin recipe. That was how a found it.The meat was delicious. My husband declared it the best he had ever tasted! 🌟🌟🌟🌟🌟

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  • 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.


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

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