Top Sirloin Roast Recipes

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CATHERINE'S SIRLOIN TIP ROAST

This was my mother's signature recipe. Slice lengthwise, very thinly. Also delicious chilled, with spicy mustard on tiny party rolls.

Provided by Kate Holmgreen

Categories     Main Dish Recipes

Time 1h45m

Yield 6

Number Of Ingredients 3



Catherine's Sirloin Tip Roast image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Secure roast with cooking twine.
  • Make 8 (1/2 inch) slits around the roast, and insert 1/2 garlic clove into each slit. Sprinkle with fresh ground pepper. Place on a rack in roasting pan.
  • Roast in preheated oven for 20 minutes. Reduce heat to 325 degrees F, and insert meat thermometer into roast. Continue cooking about 1 hour, or to desired doneness; remove from oven. Loosely cover with foil, and let roast stand 15 minutes before slicing.
  • To serve, slice thinly against the grain, and use pan drippings for gravy.

Nutrition Facts : Calories 298.7 calories, Carbohydrate 0.9 g, Cholesterol 138.3 mg, Fat 10 g, Fiber 0.1 g, Protein 48.3 g, SaturatedFat 3.5 g, Sodium 132 mg

3 pounds beef sirloin tip roast
4 cloves garlic, peeled and halved
1 teaspoon coarsely ground black pepper

GARLIC TOP SIRLOIN POT ROAST

Top sirloin roast with garlic, potatoes, onions, carrots, and green peppers cooked slow cooked to perfection.

Provided by DONTCOOKMUCH

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 6h30m

Yield 8

Number Of Ingredients 13



Garlic Top Sirloin Pot Roast image

Steps:

  • Rub salt, pepper and paprika into the meat. With a small knife, make slits in the roast. Press the garlic slivers into the roast.
  • Place the potatoes, carrots, and onions in a large slow cooker. Place meat on top of the vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf.
  • Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low. During the last half hour of cooking, add the green peppers.

Nutrition Facts : Calories 377.7 calories, Carbohydrate 26.1 g, Cholesterol 90.8 mg, Fat 16.1 g, Fiber 3.8 g, Protein 31.5 g, SaturatedFat 6.4 g, Sodium 823.5 mg, Sugar 4.4 g

1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 (3 pound) top sirloin roast
6 cloves garlic, slivered
6 Yukon Gold potatoes, peeled and quartered
4 carrots, cut into 2 inch pieces
2 large sweet onions, peeled and chopped
½ cup water
½ cup beef broth
3 cubes beef bouillon
1 bay leaf
2 large green bell peppers, cut into 2 inch pieces

TOP SIRLOIN ROAST

This is a wonderful garlic-infused roast that has replaced my traditional pot roast recipe. Be sure to use a good-quality top sirloin roast for the most tenderness and flavor. I love using the traditional potatoes and carrots but also add the red pepper and mushrooms for more nutritional value. Use an amber beer or a medium slightly-darker beer, such as Yuengling® Black and Tan.

Provided by BJT1968

Categories     Main Dish Recipes     Roast Recipes

Time 1h45m

Yield 8

Number Of Ingredients 16



Top Sirloin Roast image

Steps:

  • Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
  • Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
  • Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
  • Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
  • Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.

Nutrition Facts : Calories 400.5 calories, Carbohydrate 40.3 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 6.5 g, Protein 35.1 g, SaturatedFat 3.9 g, Sodium 820.6 mg, Sugar 7 g

1 (3 pound) beef top-sirloin roast
3 cloves garlic, slivered, or to taste
3 cloves garlic, minced
1 teaspoon ground paprika, or to taste
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
6 Yukon Gold potatoes, quartered
5 carrots, cut into 2-inch pieces
2 large sweet onions, quartered
3 cubes beef bouillon
½ cup hot water
1 cup beef broth
½ cup beer
2 bay leaves, broken, or more to taste
2 large red bell peppers, cut into 2-inch pieces
½ cup mushrooms

HERB RUBBED SIRLOIN TIP ROAST

Intensely flavored sirloin tip roast using a homemade herb rub paste that is certain to please the entire family.

Provided by Joel Manthei

Categories     100+ Everyday Cooking Recipes

Time 1h45m

Yield 6

Number Of Ingredients 10



Herb Rubbed Sirloin Tip Roast image

Steps:

  • In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
  • Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 1.6 g, Cholesterol 120.9 mg, Fat 25.4 g, Fiber 0.8 g, Protein 37.7 g, SaturatedFat 8.9 g, Sodium 1045.6 mg, Sugar 0.3 g

1 ¼ tablespoons paprika
1 tablespoon kosher salt
1 teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon ground cayenne pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
2 tablespoons olive oil
1 (3 pound) sirloin tip roast

ROAST SIRLOIN OF BEEF

Gary Rhodes' delicious, succulent roast beef dish is perfect for a Boxing Day lunch or an alternative Christmas Day roast. And it only calls for four ingredients!

Provided by Gary Rhodes

Categories     Dinner, Lunch, Main course

Time 2h40m

Number Of Ingredients 4



Roast sirloin of beef image

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large fl ameproof roasting tin in the oven for 5-10 mins. Season the beef all over.
  • Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.
  • Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove. Once it begins to sizzle, pour in the red wine, allowing it to boil rapidly until almost completely evaporated. Tip in the consommé and allow to simmer for 4-5 mins. This will give a light sauce, rather than a gravy (see tip, below). Simmer for a few more mins before straining through a sieve for the smoothest of fi nishes. Carve the beef into thick slices, offering the gravy separately.

Nutrition Facts : Calories 331 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 36 grams protein, Sodium 1.47 milligram of sodium

2 tbsp vegetable oil or beef fat
1-1.5kg/2lb 4-3lb 5oz sirloin of beef joint
1 glass red wine
400g can beef consommé

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