Roast Sirloin Of Beef Recipes

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BEEF SIRLOIN TIP ROAST



Beef Sirloin Tip Roast image

This meaty sirloin tip roast, served with a mouthwatering mushroom gravy, is a snap to assemble and pop in the oven. It is my husband's favorite. -Burgess Marshbanks, Buies Creek, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 12 servings.

Number Of Ingredients 5

1 beef sirloin tip roast (3 pounds)
1-1/4 cups water, divided
1 can (8 ounces) mushroom stems and pieces, drained
1 envelope onion soup mix
2 tablespoons cornstarch

Steps:

  • Place a large piece of heavy-duty foil (21x17-in.) in a shallow roasting pan. Place roast on foil. Pour 1 cup water and mushrooms over roast. Sprinkle with soup mix. Wrap foil around roast; seal tightly. , Bake at 350° for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove roast to a serving platter and keep warm. Pour drippings and mushrooms into a saucepan. Combine cornstarch and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced beef.

Nutrition Facts : Calories 156 calories, Fat 5g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 324mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.

ROAST SIRLOIN OF BEEF



Roast sirloin of beef image

Gary Rhodes' delicious, succulent roast beef dish is perfect for a Boxing Day lunch or an alternative Christmas Day roast. And it only calls for four ingredients!

Provided by Gary Rhodes

Categories     Dinner, Lunch, Main course

Time 2h40m

Number Of Ingredients 4

2 tbsp vegetable oil or beef fat
1-1.5kg/2lb 4-3lb 5oz sirloin of beef joint
1 glass red wine
400g can beef consommé

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large fl ameproof roasting tin in the oven for 5-10 mins. Season the beef all over.
  • Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.
  • Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove. Once it begins to sizzle, pour in the red wine, allowing it to boil rapidly until almost completely evaporated. Tip in the consommé and allow to simmer for 4-5 mins. This will give a light sauce, rather than a gravy (see tip, below). Simmer for a few more mins before straining through a sieve for the smoothest of fi nishes. Carve the beef into thick slices, offering the gravy separately.

Nutrition Facts : Calories 331 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 36 grams protein, Sodium 1.47 milligram of sodium

TOP SIRLOIN ROAST



Top Sirloin Roast image

This is a wonderful garlic-infused roast that has replaced my traditional pot roast recipe. Be sure to use a good-quality top sirloin roast for the most tenderness and flavor. I love using the traditional potatoes and carrots but also add the red pepper and mushrooms for more nutritional value. Use an amber beer or a medium slightly-darker beer, such as Yuengling® Black and Tan.

Provided by BJT1968

Categories     Main Dish Recipes     Roast Recipes

Time 1h45m

Yield 8

Number Of Ingredients 16

1 (3 pound) beef top-sirloin roast
3 cloves garlic, slivered, or to taste
3 cloves garlic, minced
1 teaspoon ground paprika, or to taste
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
6 Yukon Gold potatoes, quartered
5 carrots, cut into 2-inch pieces
2 large sweet onions, quartered
3 cubes beef bouillon
½ cup hot water
1 cup beef broth
½ cup beer
2 bay leaves, broken, or more to taste
2 large red bell peppers, cut into 2-inch pieces
½ cup mushrooms

Steps:

  • Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
  • Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
  • Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
  • Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
  • Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.

Nutrition Facts : Calories 400.5 calories, Carbohydrate 40.3 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 6.5 g, Protein 35.1 g, SaturatedFat 3.9 g, Sodium 820.6 mg, Sugar 7 g

ROAST SIRLOIN OF BEEF WITH CARAMELIZED ONIONS AND MUSHROOMS



Roast Sirloin of Beef with Caramelized Onions and Mushrooms image

Provided by Food Network

Time 1h25m

Yield 8 servings

Number Of Ingredients 13

3 pound roast cut of top sirloin steak, boneless
3 tablespoons olive oil, divided
1 teaspoon salt
1 teaspoon ground black pepper
4 large yellow onions, peeled and thinly sliced
3 large cloves garlic, finely chopped
1 small bunch flat parsley leaves, roughly chopped, about 1/4 cup
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice
8 portobello mushroom caps
2 tablespoons flour
1/2 cup dry red wine
1 cup beef stock or broth

Steps:

  • Preheat oven to 425 degrees.
  • Rub steak with 1 tablespoon olive oil. Season beef with salt and pepper. In a large casserole on the stovetop, sear beef on both sides. To a heavy roasting pan add onions and 2 tablespoons olive oil and roast in oven for 20 minutes, to begin caramelizing onions. Place charred roast on top of onions and roast until internal temperature is 135 degrees (for medium rare), or higher, about 45 minutes. In final 15 minutes (internal temperature of beef should be approximately 120 degrees), mix garlic, parsley, extra virgin olive oil, and lemon juice. Brush mix on steak as roasting marinade and brush on mushroom caps. Add mushroom caps to roasting pan while the beef cooks for final 15 minutes.
  • Remove roast, place on carving board, and allow to rest. Place onions and mushroom caps on platter.
  • Pour excess fat from roasting pan, leaving 1 tablespoon. Add flour and cook on stovetop for 2 minutes. Add wine and reduce by half. Add broth and cook for 2 minutes.
  • Carve roast. Serve with onions, mushrooms and gravy.

BEST ROAST BEEF



Best Roast Beef image

Provided by Jamie Oliver

Categories     main-dish

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 15

1 (5 1/2-pound) fore-rib, wing-rib or sirloin of beef, French trimmed (2.5 kilograms)
Sea salt and freshly ground black pepper
Olive oil
3 red onions, halved
2 bulbs garlic, plus 4 cloves garlic, peeled
7 pounds (3 kilograms) roasting potatoes, peeled
3 rosemary sprigs
2 thumb-sized pieces ginger, peeled and diced
1/2 bottle robust red wine
Yorkshire pudding, recipe follows
1/2 pint (285 milliliters) milk
4 ounces (115 grams) all-purpose flour
Pinch salt
3 eggs
Vegetable oil

Steps:

  • Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop.
  • Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.
  • Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.
  • While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.
  • After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.
  • Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.
  • Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.
  • Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.
  • Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug. Serve with Yorkshire puddings.
  • Preheat oven to 450 degrees F.
  • Mix the batter ingredients together. Let rest for 10 minutes
  • Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.

SIRLOIN TIP ROAST



Sirloin Tip Roast image

Make and share this Sirloin Tip Roast recipe from Food.com.

Provided by Alan Leonetti

Categories     Roast Beef

Time 3h50m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 sirloin tip roast (5 to 8 lbs.)
1 cup water
1/2 cup red wine
6 garlic cloves
3 bay leaves
4 tablespoons au jus mix
Dijon mustard
minced onions or onion powder
granulated garlic powder
basil
rosemary (crushed)
tarragon
salt
ground black pepper
100% extra virgin olive oil

Steps:

  • Place roast in the refrigerator a couple of days ahead of time.
  • Set the roast at room temperature for 1 hour prior to cooking.
  • Thoroughly rinse the roast& pat dry with paper towel.
  • Generously salt& pepper the roast on all sides.
  • Cover the bottom of a roasting pan with olive oil& set on medium-high heat about 4 minutes until very hot.
  • Wearing a long sleeve shirt& oven gloves (so that you do not get splashed with hot oil), place roast into hot roasting pan& sear on all sides until nicely browned& about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes.
  • Set a wire rack in another roasting pan,& then set the roast onto the rack.
  • Pour water over the roast, making sure that it covers the bottom of the roasting pan,& then pour the wine over the roast.
  • Cut the 6 cloves of garlic in half lengthwise& with a small knife cut small slits into the top of the roast& insert the garlic clove halves into the roast.
  • Generously brush roast with Dijon mustard.
  • Generously season again with salt& pepper,& then generously sprinkle the rest of the seasonings, including the au jus mix, evenly.
  • Place roast, uncovered, in the middle of the oven that has been pre-heated to 325 degrees for 2 1/2 to 3 1/2 hours or until roast is almost done.
  • If you desire it to be medium-rare, remove from oven when it is rare.
  • If you desire it to be medium, remove from oven when it is medium-rare.
  • After removing from oven, tent with aluminum foil.
  • Allow to stand for 20 to 30 minutes to allow the juices to redistribute themselves evenly throughout the roast,& for the roast to complete its cooking to your desired doneness.
  • Set the roast onto a cutting board& carve immediately& serve.
  • Place all of the juices, including the 1/2 cup rendered from the initial searing process, into a gravy boat to serve as the au jus.

Nutrition Facts : Calories 40, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.2, Sodium 697.8, Carbohydrate 4.4, Fiber 0.1, Sugar 0.1, Protein 0.8

ROAST SIRLOIN OF BEEF



Roast Sirloin of Beef image

Make and share this Roast Sirloin of Beef recipe from Food.com.

Provided by Chef Jeffs

Categories     Roast Beef

Time 2h

Yield 50 serving(s)

Number Of Ingredients 7

20 lbs boneless sirloin, butt
1/3 cup salt
1 tablespoon pepper
1 1/2 cups onions
2 garlic cloves
4 ounces carrots
4 ounces celery

Steps:

  • Place Sirloin Butt in a roast pan. Rub salt and pepper into roast. Rough cup vegetables, mince garlic add to roast pan. Place roast in a 325 - 350 degree oven. Roast for 1 1/2 hours. Add 1 quart of beef stock or water To cook to medium add an additional 45 minutes.
  • When meat has been removed, take pan drippings add an additional pint of beef stock, season to taste, strain and serve as hot au jus with slices of roast.

Nutrition Facts : Calories 471.6, Fat 28, SaturatedFat 11.1, Cholesterol 163.2, Sodium 871.6, Carbohydrate 0.9, Fiber 0.2, Sugar 0.4, Protein 50.5

ROAST SIRLOIN OF BEEF



Roast Sirloin of Beef image

Provided by Fergus Henderson

Categories     Beef     Roast     Father's Day     Dinner     Meat     Candy Thermometer     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 3

1 2-pound 3"-4"-thick top sirloin or strip loin roast
Gray sea salt and freshly ground black pepper
2 tablespoons olive oil

Steps:

  • Preheat oven to 425°F. Season roast generously with gray sea salt and pepper. Heat oil in an ovenproof skillet or a small roasting pan set over high heat. Add roast to skillet and brown on all sides, about 3 minutes per side. Transfer skillet to oven and roast until an instant-read thermometer inserted into center of roast registers 120°F for medium-rare, 40-50 minutes. Tent with foil; let rest 15 minutes. Thinly slice roast. Arrange on a platter and sprinkle with additional gray sea salt. Serve with Spinach Gunge alongside.

ROAST SIRLOIN OF BEEF & PORT GRAVY



Roast sirloin of beef & Port gravy image

Serve up a stunning sirloin of beef this Sunday, for a roast dinner you won't forget

Provided by Matt Tebbutt

Categories     Dinner, Main course

Time 4h

Number Of Ingredients 10

3 garlic cloves , finely chopped
2 tbsp thyme leaves
2 tbsp olive oil
1.5-2kg/3lb 5oz-4lb 8oz piece rolled sirloin of beef
1 garlic clove
1 bay leaf
few thyme sprigs
75ml port
350ml red wine
200ml beef stock (if you'd rather make your gravy alcohol-free, simply double the quantity of stock)

Steps:

  • For the beef, mix the garlic, thyme and olive oil with some black pepper. Rub over the beef and leave for at least 1 hr, the longer the better. Heat oven to 200C/180C fan/gas 6, season the beef with salt and place in a roasting tin. Roast in the oven for 30 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for 10-15 mins per 450g depending on how you like your meat - 10 mins per 450g will give you rare meat and 15 mins will give you meat that is cooked through.
  • When the beef is cooked, take it out of the roasting tin and allow it to rest somewhere warm, loosely wrapped in foil, for 30 mins. Pour off and reserve any resting juices.
  • To make the gravy, place the roasting tin on a high heat with the garlic, bay and thyme. Splash in the Port, scrape with a wooden spoon to loosen any debris from the tin and bubble until almost completely reduced. Pour in the red wine and reduce by three-quarters before adding the stock. Bring to the boil and season to taste. Pour reserved resting juices back into the tin. Finally, pour the gravy through a sieve into a warm jug. Carve the meat and serve with the gravy.

Nutrition Facts : Calories 431 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 52 grams protein, Sodium 0.32 milligram of sodium

SIRLOIN ROAST WITH GRAVY



Sirloin Roast with Gravy image

This recipe is perfect for my husband, who is a meat-and-potatoes kind of guy. The peppery, fork-tender roast combined with the rich gravy creates a tasty centerpiece for any meal. -Rita Clark, Monument, Colorado

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 8 servings.

Number Of Ingredients 9

1 beef sirloin tip roast (3 pounds)
2 garlic cloves, minced
1 to 2 tablespoons coarsely ground pepper
1/4 cup reduced-sodium soy sauce
3 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Rub roast with garlic and pepper; place in a 3-qt. slow cooker. Mix soy sauce, vinegar, Worcestershire sauce and mustard; pour over roast. Cook, covered, on low until tender, 3-1/2 to 4 hours., Remove roast; keep warm. Strain cooking juices into a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cut roast into slices; serve with gravy.

Nutrition Facts : Calories 241 calories, Fat 8g fat (3g saturated fat), Cholesterol 108mg cholesterol, Sodium 358mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges

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From farmison.com


PERFECT ROAST BEEF RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
Preheat the oven to 240°C/475°F/ gas 9. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil. Drizzle the beef with oil and season well with sea salt and black pepper ...
From jamieoliver.com


ROAST BEEF SIRLOIN & GRAVY – FEAST GLORIOUS FEAST
Scrape all the onions and juices into the gravy saucepan. Don’t scrape any burnt bits as these will make the gravy taste burnt too but crispy caramelised bits are great for flavour. Move the beef back to the roasting pan and cover with foil and a tea …
From feastgloriousfeast.com


ROAST BEEF WITH CARAMELISED ONION GRAVY RECIPE - GORDON RAMSAY
Take the beef out of the fridge about an hour before cooking, to let it come up to room temperature. Preheat the oven to 190°C/170°C fan/Gas 5. Preheat a dry frying pan until very hot, then sear the beef over a high heat until it’s coloured on all sides. Place the beef in a large, hob-proof roasting tray with the garlic halves and the thyme ...
From gordonramsay.com


RECIPE DETAIL PAGE | LCBO
2 cups (500 mL) beef stock 1. Score fat on top of roast. Combine oil, mustards, garlic, thyme, black pepper and salt. Rub over roast. Let sit for 1 hour. 2. Preheat oven to 500ºF (260ºC). 3. Place roast in a rack on a roasting pan and roast for 30 minutes. 4.
From lcbo.com


PERFECT SIRLOIN TIP ROAST - SPEND WITH PENNIES
2019-05-09 Preheat oven to 450°F. Allow a 4 or 5 lb roast to sit at room temperature for a good hour. Rub the olive oil and seasonings onto the meat and set aside. Slice a whole onion (yellow or white) into thick rings and place on the bottom of a dark pan.
From spendwithpennies.com


ROAST BEEF & YORKSHIRE PUDDINGS | JAMIE OLIVER RECIPES
Place a large roasting tray on a medium-high heat, carefully sear the beef on all sides, then transfer to the oven. Immediately reduce the temperature to 180ºC/350ºF/gas 4 and roast for 50 minutes – this will give you medium-rare (cook for a little longer, if you prefer) – then remove to a board. Cover and rest for 30 minutes.
From jamieoliver.com


HOW TO COOK BEEF SIRLOIN TIP ROAST - IFOODREAL.COM
2021-11-24 Remove roast and let it sit at room temperature for 45-60 minutes before cooking. Preheat oven to 450 degrees F. On the bottom of large Dutch oven or roasting pan spread onion slices. Set aside. In a small bowl, add coffee, smoked paprika, brown sugar, chili powder, salt, pepper and lemon zest.
From ifoodreal.com


ROAST SIRLOIN OF BEEF RECIPE - GREAT BRITISH CHEFS
2kg sirloin of beef 2 tbsp of vegetable oil 1 tsp salt 6 Add the butter, garlic and herbs and allow the butter to foam. Spoon it over the meat to baste, turning often, for 5 minutes. Put the entire frying pan into the oven and turn the sirloin over every 5 minutes, basting with the butter 50g of unsalted butter 1 bulb of garlic 1/4 bunch of thyme
From greatbritishchefs.com


SIRLOIN CAP ROAST RECIPE - CREATE THE MOST AMAZING DISHES
2022-03-31 What is a Sirloin Cap Steak: Grilling Guide and Recipe Ideas great artofgrill.com. Cook it in a cast iron grill pan and heat the grill to medium-high—sear roast on both sides for 2 minutes each. Cook 3-4 pound sirloin cap for about 20 to 30 minutes and use a thermometer to measure the internal temperature.
From recipeshappy.com


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