Make a perfectly tender and juicy sirloin roast every time.
I don’t know about you but when I’ve tried to cook a sirloin roast, it almost always came out more like shoe leather than a tender and juicy roast unless I cooked it in my pressure cooker. I was complaining about it one day and an elderly woman told me a trick to try. This recipe is based on her trick.
Before you begin, set your oven to preheat to 500 C. Yes, 500 degrees. I was a little nervous, but trust me.
Preheat your oven to 500 C
Since potatoes can take high heat and they take some time to cook in the oven, I decided to make some roasted potatoes to pop in with the roast. I’ll put the instructions for those with the recipe but feel free to omit them if you wish. If you wish to make just the potatoes, bake them at 425 C for about 40 mins.
Add seasonings to the sirloin and rub them in lightly.
To season the roast, I used about one tsp each of onion powder, granulated garlic, salt and freshly ground pepper. Rub it into the meat lightly so it’s coated evenly.
Prepare the seasoning for the roasted potatoes so you can combine them well before adding the potatoes.
Seasoning mix for roasted potatoes is just three tbsp of olive oil, and one tbsp each of granulated garlic, onion powder, basil and oregano. Mix the seasonings well and add your potatoes. Toss so the potatoes are evenly coated. Slice some onions and mix them with the potatoes, leaving a layer over top.
Mix the potatoes and onions so they’re well coated with the seasoning and put a layer of onion over the top.
Pop your dishes into the preheated oven, and drop the temperature to 350 degrees. Bake for 7 minutes per pound of roast. This roast was only 2 1/2 lbs, so I cooked it for 16 minutes. Turn the oven off, and leave for 40 minutes for rare (as shown), 60 minutes for medium rare, and 80 minutes for medium-well. Do not open your oven door during this cooking time.
Once you take the roast out of the oven, let it rest for at least ten minutes before slicing so the juices can redistribute.
Once you’ve let the roast rest for about ten minutes, simply slice and serve. Give the potatoes another good toss before serving.
Simple, yet delicious and tender sirloin roast every time!
All that’s left to do is dig in!
yum! looks great!!!
Thank you! SO glad I finally found an easy way to have it turn out nicely, it’s one of my favourite cuts but really hard to get tender!
Did my drool make it all the way to your screen?…..Sorry!! Oh my gosh!! That looks amazing Tami! I’m going to share this everywhere I can think of. This should not be missed.
I had the Windex handy!! LOL Thank you so much Angie, I really appreciate it! xo
If I ate beef, I would like this based on your presentation. One of these days you might tempt me..nah, not really, but I do love the way you present your product, both in prep and finish. ox
Thank you Liz, from you, I take that as the highest compliment!! xoxo
I actually didn’t realize that cooking both beef and chicken at a high heat is a better way to go v.s. the old slow roast version.
Jeeeeeez, Tami!! I’m on a diet!!! Can’t you wait with blogging until September? *ROFL*
No, honestly… this looks so mouthwatering I’m near to start cooking this dish – and it’s 10:30 pm!!
It’s the leanest cut of beef there is!!! Make a green veg instead of the potatoes! xoxoxo Diet… surely you jest?
Hi Dear,
The pictures make it look so easy and of course my hunger increased. It sound also easy to prepare and to cook, but the last hamburgers I made were tough and hard to swallow, so I’ll leave your tender roast beef for sometime in the future. But seriously, looking at those pictures, I am very tempted to try it. I believe slowly you are converting me into a cook.
Enjoyed reading this recipe. It was easy to follow and very easy for me, a non cook, to understand.
Ciao,
Patti
Patti, knowing how you feel about cooking, if I were able to convert you that would simply “ice the cake”! Thank you for the wonderful compliments and I do hope you let me know if you give it a whirl! xoxo
YUM!
Thank you Laurie!! xo
MMMmmm, nice simple meat and potatoes !
Some of the best meals! Thank you for stopping in!
Is this with the bone in? I want to try it out just wondering if its the same amount of time
This is the boneless version. If you’re using one with a bone, I would cut the time by a minute per pound for each level (rare, medium or well done). Meat that is roasted with the bone in generally cooks faster than boneless roasts.
Thank you!! I’m trying tonight
Awesome, I’m sure you’ll enjoy it! I’ve made it several times since posting the recipe, and it turns out perfect every time. Let me know how it works out for you, would love to hear your feedback