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.

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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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  • 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 ???.

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    • 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!

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  • My roast was excellent thanks for the recipe

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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.

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

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  • The best roast beef

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

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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

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    • I meant roast

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

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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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  • 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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  • 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 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

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

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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!

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  • Really helpful. Thanks for the pics.

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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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  • 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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  • 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 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.

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

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  • 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.

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    • 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

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      • Ok thank You Steve

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    • 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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  • 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.

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  • 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.

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    • 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.

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

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        • No problem! Enjoy the roast! ?

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

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    • 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!

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