The top sirloin roast is fine-grained, tender and juicy, with finer veins of marbling than a prime rib roast. It is always a crowd-pleaser, and it’s the classic meat that most people imagine when they think of roast beef.
To cook the perfect top sirloin roast:
- Season the roast on all sides with salt and fresh ground pepper at least an hour before roasting, and ideally overnight. Optionally add minced garlic and/or anchovy for extra flavour.
- Slow-cook the roast on an open rack in a low oven (200°F / 95°C), until it reaches an internal temperature of 125°F / 52°C, using a meat thermometer. For a 3-lb roast this will take 3-4 hours.
- Let the roast rest at room temperature, tented in foil, for 20 minutes to an hour.
- Just before serving, sear the outside of the roast. Either put it back in the oven preheated to 550°F / 290°C for around 8 minutes or long enough to crisp to a dark brown. Or sear it in a very hot pan with equal parts olive oil and butter, spooning the oils constantly over the meat and crisping every side.
Sold as a 3-pound roast. Available in grass-fed or grain-finished beef.