Cooking a sirloin roast is probably one of my least favorite things to do. Let’s face it, sirloin roasts are not the best roasts. They don’t fall apart into delicious pieces after a long, slow cook like chuck and blade roasts do. They also are the least inherently tender cut of roast, so won’t be delightful like a prime rib roast.
So I don’t buy sirloin roasts.
However, my husband accidentally does. Two roasts, in fact, after a trip to the grocery store. I took one look at them and sighed. I am super lucky that Mike happily (ok, happily might be pushing it) does the grocery shopping, so who am I to complain when he shares the workload?
So here I was, stuck with the cut of roast that I like the least. However if there is one thing that I have learned, when life gives you roasts, eat them.
I figured that I would cook it exactly like my method in my popular post How to Cook A Prime Rib Roast. That post is one of my most popular ones come the holiday season, and for good reason. There is nothing worse than wrecking a roast for dinner!
Sirloin roasts are also more affordable. Who can afford to have prime rib for dinner every week? Not this kid. So learning to cook a sirloin roast the best possible way is also in my bank accounts best interests. Like my Dad said, I am the classic “Champagne taste on a beer budget” kinda girl.
OR even better, a “Prime Rib taste on a sirloin tip budget” kinda gal. Take your pick, they both apply to me!
So learning how to cook a sirloin roast is a life skill, my darlings.
The real key is getting the temperature right on the roast. You need to pick the doneness you want – and remember to let it rest for 20 minutes. This is the most important part. Pull it out 10 degrees before your desired doneness and let this roast sit in the roaster, cooking some more but also allowing the juices to disperse evenly throughout the roast before you carve it.
Cooking Temps are as follows:
Blue in the middle– 110 degrees – when the middle of the roast still “quivers” I can eat blue steak like nobody’s business. Pretty sure it’s my low iron.
Rare- 120-125 degrees in the middle. Red, bloody and delicious! The roast is warm all the way through.
Medium-rare– 130-135 degrees in the middle. The center is pink, with slight brown towards the outside. See the photos of the roast in this post.
Medium – 140 degrees in the middle. Barely pink with brown to the outside.
Well-Done – 160 degrees and over. Brown throughout. Resembles shoe leather. ( I kid, I kid. You’d be surprised how many people get crotchety when I tell them not to ruin a roast by cooking it well done. Each to their own. babes!)
This was an excellent sirloin roast that the entire family loved, so I am confident that that second roast that Mr Magpie bought at the store is headed to the oven fairly soon, and in the exact same manner. Let’s face it, learning how to cook a sirloin roast properly will still never yield you a prime rib quality, but at least it’s going to be as delicious as you can get for that cut of roast!
Happy Cooking guys!
Love you more than chocolate,
- 4-6 lb sirloin roast
- 1/2 cup butter. softened
- 1-2 tbsp your favorite seasoning
- 6-8 cups of carrots/potatoes/onions cut into large chunks you can make more in a large roaster if you are feeding more people
- Remove your roast from all its packaging and let it sit out for an hour until it’s about room temperature.
- Pre-heat your oven to 450.
- Combine the butter and seasoning together ( you can use a herb and garlic mix, Italian seasoning, anything that you can think of!) .
- Cover the top of the roast in the butter mixture.
- Place the vegetables in the bottom of the roaster.
- Place the roast in the center of the vegetables.
- Place in the oven - without the lid! - and cook for 15-20 minutes, until the top of the roast is seared and brown.
- Turn the oven temperature down to 325 and place the lid on the roaster.
- Cook to 10 degrees BEFORE your desired temperature - 120-140 - see my chart in the post. Your roast will continue cooking after you pull it out of the oven.
- Remove and set on stove for 20 minutes, keeping the lid on and the roaster sealed ( instead of tenting with tinfoil.)