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.
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.
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.
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.
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’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!