How to Cook a Top Sirloin Roast of Beef + Video

Posted By Kimberly Turner on Sep 25, 2013 in Beef, Christmas, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, English, Ethnic Foods, Featured, Holidays & Events, How To Cook, Main Dishes, New Year's, Western European Food | 0 comments

Don’t be scared of the bigger cuts of meat at your grocer…go grab yourself a Top Sirloin Roast of Beef, to start with!

Grocery shopping can be a daunting task for a newbie in the kitchen. So many choices, lots of unlearned skills, and scary ingredients.

Large cuts of meat are something I see so many people bypass at the store simply because they wouldn’t have a clue what to do with it.

Plus, these cuts are expensive, so you don’t want to make an expense that will cost you an arm & a leg.

This top sirloin roast is perfect for this cooler season that’s already underway. It’s so cozy to have your oven on, heating up the heart of the home with flavorful scents exuding from it.

This is a basic recipe to keep the natives happy, but feel free to experiment with traditional or exotic spices. Just follow the same basic premises in the show below.

For example: Don’t salt the beef at the beginning. It tends to draw moisture out of the meat. Season to taste at the end. No one wants to eat jerky when it’s supposed to be succulent roast beef.

Type: Main Dish Recipe

Serve with: roasted potatoes, green beans
Prep Time: 10 min
Cook Time: 12 – 15 min
Roast Time: ~ 1 hr per kg of beef – My roast is 1.888 kg.
Serves: 4-6

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below:

Ingredients:

top sirloin roast of beef – You may use cooking string to keep roast together nicely.
pepper – to taste
~ 1/4 cup all-purpose flour – just to lightly coat beef
olive oil – 2-3 tbsp
salt – to taste

Instructions:

Preheat large frying pan on low heat with olive oil.
Sprinkle roast all over with pepper, no salt.
Sprinkle all-purpose flour all over surface of roast to completely coat and dust off excess.
Oil in frying pan should be dancing, so to speak, and sizzle if a drop of water is dropped into the pan. Place roast into pan on medium low heat and brown on all sides. This could take up to 15 minutes to do. * Note: One of the most important parts for exceptional flavor development in your roast. * Tip: Flip the roast away from you in the pan, so that oil doesn’t splash your way.
Preheat oven while browning meat on all sides on 350 degrees F.
Once roast is browned in frying pan, place roast into a greased/sprayed oven safe roasting dish or if you used an oven safe frying pan, leave roast in it and put into oven on 350 degrees F for 1 hour.
Reduce the temperature to 325 degrees F to finish the cooking time. If you have a meat thermometer, use it, so that the beef is to the level of doneness you desire. I’m looking for a medium reading from the center of my roast today, leaving the end pieces more well done than the center cuts, pleasing the entire household. Beef should achieve a temperature of 160 degrees for it to be done medium.
Remove from oven once temperature has been achieved you so desire, or you’re satisfied with how it looks and the cook time has elapsed you calculated for your particular roast. Let rest on counter for 5 min covered with aluminum foil.
Season with salt, and pepper, if desired.
Slice against the grain for the best results of cutting the roast.