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How To Cook The Perfect Sirloin Roast

Perfect Sirloin Roast (12 Servings)

  • Author: Bobby


  • 1 beef sirloin roast, about 6.5 lbs
  • 1 large onion, (quartered with the peel on)
  • 2 celery ribs, each cut in half
  • 2 large carrots, peel on, each cut in half, both lengthwise and crosswise
  • 4 to 5 garlic cloves, peel on, smashed with the side of a knife
  • ½ cup of water

For the seasoning mixture

  • 3 tablespoon of dried onion flakes
  • 2 tablespoon of dried oregano
  • 1 tablespoon of coriander seeds
  • 1 tablespoon of Himalayan salt
  • 1 tablespoon of black peppercorns
  • 1½ teaspoon of chili pepper flakes


  1. Grind all of the seasoning ingredients together inside a coffee grinder or mortar a day before you plan to cook your roast.
  2. Trim any excess fat from the flesh before rubbing this spice mixture all over the roast. Place the roast inside the refrigerator until the next day, make sure it’s carefully wrapped in multiple layers of plastic film. Place the roast on a dish or rimmed plate to catch any drips that may occur.
  3. As soon as it’s time to cook your roast, take it out of the fridge, take it out of the plastic wrap, then tie it up with butcher’s twine if it isn’t already knotted.
  4. Preheat your oven to 325 degrees Fahrenheit.
  5. Put the celery, onion, carrot, garlic, and water in a big baking dish and lay the roast on top of the vegetables; doing this will make sure the air circulates all around the roast and keep it moist, thus infusing some delicious flavors into it.
  6. Cook the roast in the oven for 15 minutes per pound, till you push a meat thermometer into its thickest part and the roast registers 115°F to 125°F, (this will depend on your desired doneness level).
  7. Switch off the oven and cover your roast with aluminum foil for another 20 to 40 minutes, or until a meat thermometer registers 130°F for rare doneness, 145°F for medium-rare doneness, 160°F for medium doneness, and 170°F for well done results. We do not recommend going past a medium-rare doneness level with your recipe because this will give your roast a really tough and leathery quality.
  8. Remove the roast from the oven and leave it to rest for another 20 minutes, lightly tented. The roast should then be transferred to the top of a cutting board, the string removed, and the roast carved and served.

If you’re interested in more recipe ideas for sirloin beef roast recipes, then you should love this video recipe we’ve suggested for you to watch.


  • The roast in this recipe weighed 6.5 pounds and took 1 hour and 40 minutes in total to cook, with a 20-minute rest in the oven and another 20 minutes on the counter. Its interior temperature reached 132°F.

With this simple, reliable cooking procedure, you can conveniently get the perfect sirloin beef roast every time you attempt the recipe. It’s important to follow the cooking instructions correctly to guarantee desirable results. Also keep the timing guidelines in mind to keep from overcooking or undercooking your roast, although using a meat thermometer to monitor the roast’s temperature is your best bet in this regard.