SIRLOIN ROAST RECIPE RECIPES

Name: Sirloin Roast with Gravy
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 8 servings.
Ingredients: 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

SIRLOIN ROAST WITH GRAVY RECIPE: HOW TO MAKE IT

Sirloin Roast with Gravy Recipe: How to Make It 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

Total Time 03 hours 50 minutes

Prep Time 20 minutes

Cook Time 03 hours 30 minutes

Yield 8 servings.

Number Of Ingredients 9

Ingredients

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, FatContent 8g fat (3g saturated fat), CholesterolContent 108mg cholesterol, SodiumContent 358mg sodium, CarbohydrateContent 5g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 35g protein. Diabetic Exchanges 5 lean meat.

ROAST SIRLOIN OF BEEF RECIPE | BON APPéTIT

Roast Sirloin of Beef Recipe | Bon Appétit image

This is chef Fergus Henderson's recipe for a classic top sirloin roast beef. Remember: Letting it rest is key.

Provided by Fergus Henderon

Yield 4 Servings

Number Of Ingredients 3

Ingredients

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°. Season roast generously with sea salt and pepper. Heat oil in an ovenproof skillet or a small roasting pan over high. 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° for medium-rare, 40–50 minutes. Tent with foil; let rest 15 minutes. Thinly slice roast. Arrange on a platter and season with sea salt. Serve with Spinach Gunge alongside.

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MARIE'S TENDER SIRLOIN TIP ROAST RECIPE - FOOD.COM

This is a detailed recipe on how to cook a sirloin tip roast. The most important thing to remember is to not overcook it or it will be tough. Very tasty served with garlic mashed potatoes and gravy.
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Reviews 4.5
Total Time 1 hours 15 minutes
Calories 32.2 per serving

Remove from oven, cover with foil to keep warm and let rest for 15 minutes before carving.

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ROAST BEEF & YORKSHIRE PUDDINGS | JAMIE OLIVER RECIPES

This supercharged roast dinner will send your taste buds out of control. I've enlisted the force of science in order to get the Yorkshire puddings bang-on. It's a precise method, but the beauty is it's guaranteed to give you beyond brilliant results, every time. Make the gravy in advance, if you want to get ahead.
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Total Time 6 hours 20 minutes
Calories 812 calories per serving

1. Ideally, make your Yorkie batter the night before. Whisk the eggs, flour, milk, 25ml of water and a pinch of sea salt to a smooth batter, then pop into the fridge overnight, removing when you preheat the oven for the meat (or, as a minimum, make the day you need it but leave to rest at room temperature for at least 30 minutes).
2. Preheat the oven to 180ºC/350ºF/gas 4.
3. For the gravy, place the bones in a large roasting tray. Trim, wash and roughly chop the leeks, quarter the unpeeled onions, then add to the tray and roast for 45 minutes, or until golden brown.
4. Remove the bones and veg to a large pot, keeping the tray of juices to one side. Top up the pot with 2.5 litres of water, bring to the boil, then reduce to a simmer for at least 2 hours 30 minutes, or until the liquid has reduced by half.
5. Place the tray over a medium heat on the hob, then add the flour and stir well to pick up any sticky bits from the bottom. Pour in the wine and port, leave to bubble away for 1 minute, then gradually whisk in a few ladles of the stock, before tipping it all back into the pot.
6. Simmer gently for a further 2 hours, or until you reach your desired consistency.
7. Lift out the bones and strain the gravy, skimming off any fat from the surface, then adjust the seasoning, if needed. Keep aside to reheat at the last minute.
8. When you’re ready, remove the beef from the fridge and leave to come up to room temperature. Turn the oven up to full whack (240ºC/475ºF/gas 9).
9. Score the beef fat in a criss-cross fashion, then rub with 1 tablespoon of oil.
10. In a blender, blitz the peppercorns, 1 tablespoon of salt and the rosemary leaves to a fine dust, then sprinkle and pat all over the beef.
11. Place a large roasting tray on a medium-high heat, carefully sear the beef on all sides, then transfer to the oven.
12. 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.
13. Turn the oven up to 220ºC/425ºF/gas 7.
14. Divide the dripping between a 6-well deep Yorkshire pudding tray (8.3g per well, if you want to be super-scientific about it!), then place on the middle shelf of the oven for 5 minutes, or until the fat is smoking hot.
15. Quickly but carefully pour the batter into the wells – each should be between half and three-quarters full. Immediately return to the oven and bake for 25 minutes, or until they have quadrupled in volume, are deep golden all over and sound hollow when tapped.
16. Carve and serve up the beef, adding a Yorkshire pudding to each plate, then drizzle with gravy (reheat, if needed). Delicious served with pinches of lemon-dressed watercress, horseradish and crispy roast potatoes.

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ROAST BEEF & YORKSHIRE PUDDINGS | JAMIE OLIVER RECIPES

1. Ideally, make your Yorkie batter the night before. Whisk the eggs, flour, milk, 25ml of water and a pinch of sea salt to a smooth batter, then pop into the fridge overnight, removing when you preheat the oven for the meat (or, as a minimum, make the day you need it but leave to rest at room temperature for at least 30 minutes).
2. Preheat the oven to 180ºC/350ºF/gas 4.
3. For the gravy, place the bones in a large roasting tray. Trim, wash and roughly chop the leeks, quarter the unpeeled onions, then add to the tray and roast for 45 minutes, or until golden brown.
4. Remove the bones and veg to a large pot, keeping the tray of juices to one side. Top up the pot with 2.5 litres of water, bring to the boil, then reduce to a simmer for at least 2 hours 30 minutes, or until the liquid has reduced by half.
5. Place the tray over a medium heat on the hob, then add the flour and stir well to pick up any sticky bits from the bottom. Pour in the wine and port, leave to bubble away for 1 minute, then gradually whisk in a few ladles of the stock, before tipping it all back into the pot.
6. Simmer gently for a further 2 hours, or until you reach your desired consistency.
7. Lift out the bones and strain the gravy, skimming off any fat from the surface, then adjust the seasoning, if needed. Keep aside to reheat at the last minute.
8. When you’re ready, remove the beef from the fridge and leave to come up to room temperature. Turn the oven up to full whack (240ºC/475ºF/gas 9).
9. Score the beef fat in a criss-cross fashion, then rub with 1 tablespoon of oil.
10. In a blender, blitz the peppercorns, 1 tablespoon of salt and the rosemary leaves to a fine dust, then sprinkle and pat all over the beef.
11. Place a large roasting tray on a medium-high heat, carefully sear the beef on all sides, then transfer to the oven.
12. 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.
13. Turn the oven up to 220ºC/425ºF/gas 7.
14. Divide the dripping between a 6-well deep Yorkshire pudding tray (8.3g per well, if you want to be super-scientific about it!), then place on the middle shelf of the oven for 5 minutes, or until the fat is smoking hot.
15. Quickly but carefully pour the batter into the wells – each should be between half and three-quarters full. Immediately return to the oven and bake for 25 minutes, or until they have quadrupled in volume, are deep golden all over and sound hollow when tapped.
16. Carve and serve up the beef, adding a Yorkshire pudding to each plate, then drizzle with gravy (reheat, if needed). Delicious served with pinches of lemon-dressed watercress, horseradish and crispy roast potatoes.

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