Boneless Top Sirloin Roast

Boneless Top Sirloin Roast

The Spruce / Abbey Littlejohn

Prep: 50 mins
Cook: 60 mins
Total: 110 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
651 Calories
34g Fat
12g Carbs
70g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 651
% Daily Value*
Total Fat 34g 43%
Saturated Fat 13g 65%
Cholesterol 209mg 70%
Sodium 491mg 21%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 6%
Protein 70g
Calcium 169mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe comes to us with permission from Sunday Roasts by Betty Rosbottom. Studded with garlic and seasoned with a simple rub, this boneless top sirloin roast is browned and then placed in the oven along with a separate tray of red onion wedges and cremini mushrooms. When buying, ask your butcher for a roast cut from the top portion of the sirloin. These are more tender and sometimes referred to as "spoon roasts."

The beef slices are served drizzled with a pan sauce and can be topped with thin slices of blue cheese, but this is entirely optional. For presentation, try surrounding it with roasted vegetables. This roast needs only about one hour in the oven.

Ingredients

  • 1 top sirloin roast (4-pound, boneless)
  • 5 medium garlic cloves, peeled and cut into very thin slivers
  • 2 teaspoons thyme
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup plus 3 tablespoons olive oil, divided
  • 3 medium red onions
  • 12 ounces brown mushrooms (such as cremini or baby portobellos, cleaned)
  • 1 1/2 cups reduced sodium beef broth
  • 3/4 cup dry red wine
  • 1 1/2 tablespoons unsalted butter
  • 1 bunch watercress
  • Optional: 1 (4-ounce) wedge blue cheese

Steps to Make It

Preparing the Roast

  1. Gather the ingredients.

    Boneless Top Sirloin Roast ingredients

    The Spruce / Abbey Littlejohn

  2. Pat the roast dry with paper towels.

    Pat the roast dry with paper towel

    The Spruce / Abbey Littlejohn

  3. Using a sharp paring knife, make slits over the entire surface of the roast and insert the garlic slivers.

    make slits over the entire surface of the roast and insert the garlic slivers

    The Spruce / Abbey Littlejohn

  4. In a small bowl, mix together the thyme, 1 1/2 teaspoons kosher salt, 1/2 teaspoon pepper, and 3 tablespoons of the oil.

    thyme, kosher salt, pepper, and oil in a bowl

    The Spruce / Abbey Littlejohn

  5. Brush this mixture on all sides of the roast.

    roast covered with the oil mixture

    The Spruce / Abbey Littlejohn

  6. Arrange one rack at the center position in the oven and another at a lower position and preheat the oven to 450 F. Lightly oil the bottom of a medium, flameproof roasting pan.

    oil in a roasting pan

    The Spruce / Abbey Littlejohn

  7. Stand the roast, fat-side up, in the center of the pan. This particular cut of beef sometimes tips over as it roasts. To prevent this, use a roasting rack with sides that you can adjust to steady the meat. Roast the meat for 15 minutes.

    roast on top of a roasting rack in a roasting pan

    The Spruce / Abbey Littlejohn

  8. While the meat is roasting, prepare the onions and mushrooms. Oil a large, rimmed baking sheet generously. Peel the onions and cut them into wedges 3/4-inch thick, leaving the root ends intact.

    red onion pieces on a baking sheet

    The Spruce / Abbey Littlejohn

  9. Cut mushrooms in half, if larger. Arrange mushrooms and onions on the greased baking sheet. Drizzle both with the remaining 1/2 cup olive oil. Toss the vegetables lightly to coat well, adding more oil if necessary. Salt and pepper the vegetables.

    mushrooms and red onions on a baking sheet

    The Spruce / Abbey Littlejohn

  10. After the meat has roasted for 15 minutes, reduce the heat to 350 F and place the pan with the vegetables on the lower shelf. Continue to roast the beef until an instant-read thermometer inserted into the center of the meat registers 130 to 135 F, about 50 to 60 minutes. Roast the vegetables, stirring every 15 minutes, for 50 to 60 minutes, until slightly browned and charred around the edges.

    roasted mushrooms and onions on a baking sheet

    The Spruce / Abbey Littlejohn

  11. When done, transfer the roast to a cutting board and let rest for 20 minutes, loosely covered with foil. Reserve the juices in the pan.

    roast covered in aluminum foil on a cutting board

    The Spruce / Abbey Littlejohn

  12. If the vegetables are not done when the roast is, continue roasting a few minutes more, checking every 5 minutes until done. Remove the vegetables and tent them with foil to keep warm.

    mushrooms and onions in a bowl

    The Spruce / Abbey Littlejohn

  13. Skim off and discard any fat in the roasting pan. Place the pan over medium-high heat, and add the broth and wine. With a wire whisk, scrape up any browned bits on the bottom of the pan into the liquids. Bring the mixture to a simmer, and reduce by half.

    wine, broth and roasting liquid whisked together in the pan

    The Spruce / Abbey Littlejohn

  14. Then swirl in the butter. Season with salt and pepper.

    butter added to the roast sauce in the pan

    The Spruce / Abbey Littlejohn

  15. Cut the roast, crosswise against the grain, into slices 1/4-inch thick and arrange on a serving platter. Garnish the platter with bouquets of watercress and surround the meat with the onions and mushrooms. Drizzle the sliced meat with some sauce and pass the extra sauce separately. Top each serving with a thin slice of blue cheese (optional).

    Boneless Top Sirloin Roast sliced on a cutting board

    The Spruce / Abbey Littlejohn

Tips

  • The roast can be prepared 1 day ahead up to step 5 with the seasoned butter. Cover and refrigerate. Bring to room temperature for 30 minutes before proceeding with cooking.
  • Sliced leftover beef is delicious used in sandwiches made with good peasant bread or a baguette. Slather some Dijon mustard on the bread and add your leftover roast beef, sliced tomatoes, and some watercress sprigs or a few leaves of arugula or baby spinach. Crumble any remaining blue cheese on top.