HOW TO COOK A WHOLE SIRLOIN ROAST RECIPES

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TOP SIRLOIN ROAST RECIPE | ALLRECIPES



Top Sirloin Roast Recipe | Allrecipes 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 Dishes    Roast Recipes

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings

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, CarbohydrateContent 40.3 g, CholesterolContent 73.7 mg, FatContent 10.4 g, FiberContent 6.5 g, ProteinContent 35.1 g, SaturatedFatContent 3.9 g, SodiumContent 820.6 mg, SugarContent 7 g

ED'S SMOKED WHOLE SIRLOIN RECIPE - FOOD.COM



Ed's Smoked Whole Sirloin Recipe - Food.com image

Whole Sirloin is a great buy at our local grocery and this is the meat we use in Recipe #215782. Start with a 9-10 lb sirloin. We rub it down and smoke/grill the meat in the Big Green Egg with a combination of pecan wood and charcoal. You don't have a Big Green Egg? I am so sorry. But you could use your grill, I suppose.

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours

Yield 20 serving(s)

Number Of Ingredients 13

9 -10 lbs whole sirloin
3 tablespoons fresh rosemary
1/4 cup black pepper, coarsely ground
1/4 cup garlic, rough chopped
1/4 cup paprika
1/2 cup chili powder
1/4 cup onion powder
2 -3 tablespoons red pepper flakes
1/4 cup granulated garlic
2 tablespoons thyme
4 tablespoons malt vinegar
1/4 cup olive oil
2 tablespoons kosher salt

Steps:

  • In a large bowl, mash together the 1st 3 ingredients.
  • Add the other dry ingredients, except the salt, and mix well.
  • Then add the vinegar and slowly add the olive oil, mixing well, until mixture forms a thick paste.
  • Make slits all over the meat.
  • Salt the meat and then rub with the paste.
  • Make sure the rub gets into the crevices and slits.
  • Heat your grill to 500 degrees.
  • Place the meat on the grill, close the lid and immediately drop the temperature to 300.
  • Make sure the meat is off of the direct heat.
  • The internal temp needs to reach 140 before it's done. It normally takes around three hours.
  • Make sure you let the meat rest at least 20 minutes before slicing so all the juices don't leak out leaving a dry roast.
  • Let the meat sit out at room temperature for 30-45 minutes.

Nutrition Facts : Calories 520, FatContent 36.6, SaturatedFatContent 13.7, CholesterolContent 136.8, SodiumContent 840.3, CarbohydrateContent 6.6, FiberContent 2.4, SugarContent 1.4, ProteinContent 40.2

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