Last updated on November 8th, 2018 at 01:33 pm
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The holidays are almost here and you can almost feel people’s stress levels rising – there is always so much to do – shopping, decorating, cooking, baking and just simply doing.
For many years, I almost dreaded the holidays, overwhelmed by everything that I needed to do… and when it was all over?
I felt a little cheated. I was so busy doing that I really wasn’t focused on what the holidays truly are about for me – spending time with my friends and my family.
Then one afternoon during my daily Starbucks break, I had an idea. A great big, beautiful idea.
Instead of trying to cram everything in before December 25th – the visiting, the shopping, the wrapping, etc., etc. – what if I slowed it down and simplified it? Would it work?
What I was doing was not working. So it was worth a try.
And so the “Post Christmas family and friends party” was born. I now host a gathering between Christmas and New Year’s – some year”s it’s big and other times it’s small – if I don’t see someone before the holidays I don’t stress about it. No more running from one place to another to make sure I’ve seen everyone before the 25th. There is no frantic gift buying, no wrapping… just a gathering of those nearest and dearest to me for food and frivolity.
And to me, that is the best Christmas gift of all.
In keeping with theme, I also keep the menu simple – which means finding all the ingredients at my local Ralphs – which btw, has an amazing assortment of Starbucks coffees. Tip: My new stocking stuffer idea? Packets of Starbucks Via Instant Latte’s – and right now, you can get a $5 Starbucks egift card when you purchase 3 or more qualifying Starbucks products.
Since it’s the holidays though, I want it to be special as well – and stress free since the whole point is to spend time with my friends and family – not fussing over dinner!!! So what to serve? Coffee and Spice Rubbed Sirloin Roast!
This Coffee and Spice Rubbed Sirloin Roast is a truly easy, company worthy dish. Most of the prep can be done ahead of time – which is the key to entertaining!!!
First, make the Coffee and Spice rub… I used Starbucks Veranda blend which is mellow and soft with a lovely chocolate aroma that worked beautifully in this rub along with brown sugar, smoked paprika, salt, pepper and a little onion powder..
Next, you are going to tie the roast so that it keeps it’s shape while cooking… make sure to season it well with salt and pepper. Wrap it up and refrigerate it for a day (see, told you this was a make ahead dish!)
Then the day of your party, sear the roast in a hot skillet with a little vegetable oil….
Remove from the heat and cool, then mix the rub with a little canola oil and rub it all over your roast!
Note: you can do all this in morning and then refrigerate your roast. Pull it out about an hour before cooking to bring it to room temperature. Then all you need to do is put it in a LOW oven (this is key!!) and let it cook! Add some potatoes and a vegetable, salad and dessert and there you have it…Coffee and Spice Rubbed Sirloin Roast – an easy and special meal for your nearest and dearest!!
Want more tips on Stress Free Entertaining? Check out my guide – 10 Tips for Surviving Thanksgiving!
If you enjoyed Sirloin roast , here are some other round roast recipes you might enjoy:
Coffee and Spice Rubbed Sirloin Roast Recipe:
Coffee and Spice Rubbed Sirloin Roast
- 2 Tablespoons finely ground coffee I used Starbucks Veranda blend
- 1 Tablespoon dark brown sugar
- 1 1/2 teaspoons smoked paprika
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 1/2 teaspoon onion powder
- 4 Tablespoons canola or other neutral flavored oil
- 1 - 2 lb. Beef sirloin tip roast
- To make the rub, combine the coffee, sugar, smoked paprika, salt, pepper and onion powder in a small bowl and stir to combine. Set aside.
- Using butcher's twine, tie the roast. Season generously with salt and pepper.
- Wrap and refrigerate overnight.
- Pre heat the oven to 225 degrees.
- Remove the roast for the refrigerator.
- Pat dry with a paper towel.
- Add 2 tablespoons of oil to a heavy bottomed skillet, such as cast iron over medium high heat.
- Let the pan heat until the oil begins to shimmer.
- Add the roast and let cook for 3 - 5 minutes until the roast easily releases from the pan when pulled and the bottom of the roast is a nice caramelized brown.
- Turn the roast over and repeat.
- Remove the roast from the heat and let cool.
- Line a sheet pan with foil and place a rack inside.
- Place the roast on the rack.
- Add the remaining oil to the rub and stir to make a paste.
- Rub the paste liberally over both sides of the roast.
- If not cooking immediately, cover and refrigerate.
- If you've refrigerated the roast to this point, remove from refrigerator 1 hour before cooking.
- Place roast in the pre heated oven and cook until the internal temperature reaches 135 for medium - about 1 1/2 hours depending upon how thick your roast is.
- Note: I begin checking the roast after 1 hour of cooking to get a sense of where the temperature is.
- Once the roast reaches the desired internal temperature, remove from the oven and cover with foil.
- Let rest for 30 minutes.
- Remove foil from roast and place under the broiler for 5 minutes to crisp the outside.
- Slice into 1/4 inch slices and serve.