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Learning the proper way to cook a top sirloin roast is going to help you turn this cheaper cut of beef into a fabulous family dinner!

How to Cook a Top Sirloin Roast
How to Cook a Top Sirloin Roast

Top Sirloin Roast Recipe

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 it won’t be delightfully tender 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?

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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!

 How to Cook a Sirloin Roast - From @kitchenmagpie

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!)

How to Cook a Sirloin Roast - From @kitchenmagpie

Top Sirloin Roasting Time per Pound

A top sirloin roast done in this low and slow method will take you approximately 20-22 minutes per pound of meat, but of course that will depend on your oven and how it cooks. So a 6 lb roast will take around 120 minutes ( 2 hours) to cook. This also depends on the thickness of your roast, if you let it come to room temperature and a lot of other factors. Use a good thermometer and start checking after the hour point of cooking.

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,

Karlynn

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Learning the proper way to cook a top sirloin roast is going to help you turn this cheaper cut of beef into a fabulous family dinner! #topsirloin #roastbeef #recipe

 

5 from 4 votes
How To Cook a Top Sirloin Roast
Prep Time
5 mins
Cook Time
2 hrs
Total Time
2 hrs 5 mins
 

How to cook a perfect top sirloin roast! Sirloin roasts can be tough to cook properly, here is a way to cook it so that it's tender and delicious!

Course: Main Course
Cuisine: American
Keyword: top sirloin roast
Servings: 8
Calories: 358 kcal
Author: Karlynn Johnston
Ingredients
  • 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
Instructions
  1. Remove your roast from all its packaging and let it sit out for an hour until it’s about room temperature.
  2. Pre-heat your oven to 450.
  3. Combine the butter and seasoning together ( you can use a herb and garlic mix, Italian seasoning, anything that you can think of!) .
  4. Cover the top of the roast in the butter mixture.
  5. Place the vegetables in the bottom of the roaster.
  6. Place the roast in the center of the vegetables.
  7. Place in the oven - without the lid! - and cook for 15-20 minutes, until the top of the roast is seared and brown.
  8. Turn the oven temperature down to 325 and place the lid on the roaster.
  9. 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.
  10. Remove and set on stove for 20 minutes, keeping the lid on and the roaster sealed ( instead of tenting with tinfoil.)
Recipe Notes

Nutritional information will vary depending on size of roast - and the info provided doesn't include any vegetables that you choose to use.

Nutrition Facts
How To Cook a Top Sirloin Roast
Amount Per Serving
Calories 358 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 8g 40%
Cholesterol 171mg 57%
Sodium 214mg 9%
Potassium 904mg 26%
Protein 52g 104%
Vitamin A 7.1%
Calcium 1.5%
Iron 10.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

10 Comments

  1. monica patricia Reply

    I made it for my family a couple weeks ago and it turned out great! I even overcooked it lol. I’m making it again for supper tommorow night. It’s a great recipe I definitely reccomend it.

  2. I think what people and I are asking about the temperature and time is: what is the expected time to cook for rare, medium, etc. We get it that it should be 120 for rare and pull it out 10 degrees before. But your listed time is 3hrs. So are we to check every 15-20 minutes to see what degrees the middle is? Each time you pull it out you lengthen the cooking time. Most recipes will give you a general idea how long to cook. Say 20 min per pound, etc. If you cook yours at rare, then you should share how long generally it takes you to cook yours.

    • Fay Thomson Reply

      Would like to know min per lb. and if we are to use a liquid and can it be cooked in a slow cooker??

  3. This looks like a good recipe. I have a 12 pound roast so woul this probably cook 5 to 6 hours for medium?

  4. Hi! This looks like a great recipe! But it’s vague (unclear) in the blog post and in the recipe instructions WHAT TEMP you REMOVE roast out of oven and what temp the final “Medium” or other meat done-ness is. It’s unclear if you remove it between 120-140 Deg F, or if that is the final resting temperature. It’s not clear in the blog post either. Can you make it more clear? What temp should you remove it and then what should the final temperature be after the resting time. Thanks. Maybe you can edit this post for me and others so we can continue to use your site! Thanks!

    • Hi Alison,

      Right before my little chart of “doneness” that gives you the industry standard for meat temperatures, it also says to remove the roast 10 degrees before YOUR desired temperature. AND then it repeats again in the printable recipe, plus it also says to see the chart to read what temperature you are looking for.

      While 120-140 is wide, those are the temperatures set by the restaurant industry to indicate Rare to Medium-Rare. You need to read my chart and decide which doneness you like, and then pull it out 10 degrees before that.

      Each person needs to decide what they want, not me. I’m telling you that THIS type of roast is best cooked to between 120 and 140, and not to go outside those parameters. You need to chose and follow the directions for a great roast!

  5. Carol Turton Reply

    Hello Kitchen Magpie, I just finished reading the Free Press and read a great review and a wonderful article written by Wendy King. Hope you are able to check it out. She shared your Triple Chocolate Chip Cookie Cheesecake Squares. I have saved the article for you or your mom. Again be proud Kitchen Magpie!

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