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How To Cook a Top Sirloin Roast

Site Index Beef How-To Roast beef Sirloin Top sirloin

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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?

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

 

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How To Cook a Top Sirloin Roast

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!

4.88 from 16 votes
Prep Time
5 minutes
Cook Time
2 hours
Total Time
2 hours 5 minutes
Course
Main Course
Cuisine
American
Servings
8
Calories
358
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 Information

Calories: 358kcal, Protein: 52g, Fat: 15g, Saturated Fat: 8g, Cholesterol: 171mg, Sodium: 214mg, Potassium: 904mg, Vitamin A: 355IU, Calcium: 15mg, Iron: 1.8mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Beef How-To Roast beef Sirloin Top sirloin

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Barbara says

    Holy cow% After all these years using the by guess and by golly method I finally got what I consider the perfect roast. The gravy was terrific and the vegetables too. Thank you. I used Montreal Steak Spice which gave it a lovely flavour.

    Barb

  2. Kathy says

    Any difference in instructions for a 15 pound sirloin tip roast?

  3. Bev says

    Not sure what I did wrong! I used a Le Creuset cast iron French Oven. My roast was tiny and skinny (1.75lbs/0.798kb), so should have taken less than 45 mins at 20-22 mins per lb. I let the roast stand for an hour before cooking, followed your recipe to the letter and cooked it at 450F for 20 mins lidless, then another 40 mins at 325F with the lid lid on, so it should have been very well done. My digital meat thermometer said 182F and the one inside the pot said well done, and the veggies were perfect, but the meat was bloody in the middle. I thought it was delicious, my kids not so much! I’m stymied! Any advice?

  4. RLSCM says

    This was so easy and turned out so good! Everyone in the family had 3rd helpings! I used less butter as some of the comments suggested. I only used enough to thinly coat the top of the roast. I also added thyme, garlic and rosemary. Even the veggies turned out extra delicious. I will definitely use this recipe again when making a roast. Thank you!

  5. Kathy says

    Very nice recipe. I come from a family where Sunday night roast beef was always on the menu. This recipe does well at making a lesser cut of meat moist and flavorful. I like that I can make my own spice blend. The roasting instructions and the temps for doness are spot on. My only “beef”, every pun intended is the amount of butter. I cut the amount and would cut it again. I found the gravy had a buttery taste rather than a beefy taste. Overall, lots of good cooking info and a yummy recipe!

  6. Athea Boucher says

    I made the same mistake your husband made and ended up with 2 of these roasts. Low and behold…what a wonderful surprise that when I followed your instructions the roast was done perfectly. I am currently cooking the second one right now and know it will be awesome. Thank you so much!! This was a great recipe and tutorial. You ROCK!!! 😀 <3

  7. CB Campano says

    Is a sirloin top and a sirloin tip the same or similar? The reason I’m asking is because I braised a sirloin tip roast (5 lbs) for Sunday lunch today and it was completely fall apart tender. I seasoned it overnight with seasaoned salt and garlic powder. I floured and seared in a dutch oven with olive oil and cooked on stove top for 2 hours (simmered) and then transferred to oven at 300 deg F to continue cooking for another 2.5 hours. I cooked the roast with lots of onions, peppers, garlic, beef stock, etc. All who ate it thought it was delicious. But perhaps we’re talking about two different cuts of meats?

  8. Stephen says

    Gee, I find that a top sirloin roast is a great alternative to the much tougher and drier top- and bottom-round roasts I’ve cooked. I’ll happily try your recipe for a change, but I’ve been having great success with this cut of beef for years as a dinner standard. Sure, it’s not prime rib, but compared to a round roast, it’s a slice of heaven. I get my roasts at the local Wegmans, and they rarely disappoint. I hope you don’t scare folks away with your off-putting description of what I find to be a pretty great roast option!

    • Karlynn Johnston says

      I also say it’s great for the bank account and that if you cook it right, it’s an excellent roast. No hate, just honesty about the cut of meat. I can’t have people thinking they will get a buttery soft roast and then get mad at me for a roast that isn’t what they wanted. I don’t sugar coat things, my readers depend on me for honesty, not just pretty recipes, so they don’t waste money and time! I mean, if you read below I even have a comment where the roast was gristly and tough…. and that’s not the recipe, it’s the cut of meat.

    • Paul says

      Stacy I totally agree with you. I do not, however, agree with this article’s opening bashing of this cut of meat. Obviously someone wasn’t preparing theirs properly. This is an excellent choice of meat, when you compare cost and quality. Period.

      • Deborah says

        I think Sirloin roast is like eating a thick sirloin steak You never ever want to crock these because then you will never get them with any beautiful red inside. When red/pink inside that is when it is the most tender and juicy. I prefer sirloin then any chuck roast and a round is tough and that one is one I would never buy.

  9. Sarah says

    I only have a 2.34lb roast. Do the times such as the 15 mins at 450 to sear still apply the same and am I right to assume I should start checking the temp at about 30 minutes? And the 20 minute set time?

    • Karlynn Johnston says

      I would sear for about 10 minutes and then yes, start checking at the 30 minute mark, that’s a small roast so it will cook faster.

  10. sharon says

    can I cook a boneless top sirloin roast like “Jon” its sit out 6 hours-rub with butter or mayo or oil to make salt pepper and other herbs adhere pot on rack in oven at preheated 500 degrees for 5 minutes per pound then turn off oven and do not open door for 2 hours.
    I used this method for a rib eye roast and it was perfectly medium rare

  11. Christina Rossi says

    Hi, I have a couple questions. I’m cooking for a crowd, and have bought 3 top sirloin roasts. Can I cook them all together in the same roaster (providing they fit) should I make any adjustments? Also I won’t be putting potatoes or carrots in the pan, any adjustments? And last, I will be cutting the roasts and keeping them warm in a buffet server, any suggestions to not have it dry out?
    Thank you
    The recipe looks delicious

  12. Bess says

    Tried this tonight expecting a very moist roast. The finished done ens was medium rare but unfortunately it was extremely fatty which I am not a fan of. I hate cutting around all the grizzle on meat. I seasoned it as well as the butter but it lacked flavor . I tried this recipe as a more economal way to impress guests with a less expensive cut. I would rather stick toa meatloaf or a ham. The recipe was very good and true to cooking instructions. It was worth the try.

    • Karlynn says

      Sounds like a bad cut of roast, that sucks! A sirloin roast can be hit or miss for the beef quality sadly. That’s too bad it didn’t work 🙁

  13. Taras Serednytsky says

    Hello Karlynn!
    I’ve followed your advice to a “tee” on how to roast a Top Sirloin, especially ” 10 before ” suggestion, and it came out precisely perfect medium rare, just like in your pic!

  14. Mary Blount says

    Magpie,

    I followed your recipe for a Sirloin Tip Roast and it was great. Thanks for the tips and inspiration!!

  15. monica patricia says

    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.

  16. Joseph says

    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 says

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

    • Dusty says

      The last paragraph actually tells you how many minutes per pound.

    • Linda Norden says

      Buy a steak thermometer with a cord and a timer that beeps when the steak is done, takes the guesswork out of it. I bought mine in a local hardware store for $11.99.

  17. Dianne says

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

  18. Alison says

    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!

    • Karlynn says

      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!

  19. Carol Turton says

    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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