Cooking a Sirloin Roast in the oven turns this humble cut into something extraordinary! Coated in a smokey and sweet coffee rub, this juicy and tender beef roast appeals to everyone- even those who don’t like coffee!!
Make this recipe for a weeknight or at the weekend for friends – they will be forever grateful!
Beef roasts are one of the unsung heroes of cooking, IMHO. From an almost effortless Eye of Round Roast to this Provencale Top Round Roast, these beefy main dishes work great for weeknights, weekends and for feeding a crowd.
They also make glorious leftovers – and who doesn’t love that?
Which brings me to this beef sirloin roast. Hands down one of the easiest beef roasts I’ve made – mix the rub, tie and sear the meat, slather on the rub and pop it in the oven. Dinner. Done.
Beef Sirloin Roast FAQ’s
Roasts that are cut from the sirloin include Coullote,
The USDA recommends an internal temperature of 145 degrees.
Although cut from the sirloin, these roasts can be tender if you use the proper cooking method (oven roasting) and slice them thinly.
They can be braised or roasted. I think sirloin roasts taste best with a good rub and
How to cook a Sirloin Roast:
- Step #1: Make the rub. Combine the ground coffee and spices together and set aside. If not using a rub, you can skip this step!
- Step #2: Tie the roast: Tying the roast forms a more compact shape which helps the roast to cook evenly. Use butcher’s twine, which you can find in some supermarkets and in cookware stores.
- Step #3: Season the roast – season with roast liberally with salt and pepper.
- Step #4: Sear the roast– searing the roast provides a nice crust and helps to seal in juices.
- Step #5: if using a wet rub, slather it on the roast.
- Step #6: Roast the meat and then let it rest. Resting allows the juices to redistribute themselves throughout the roast.
Tips for making this Sirloin Roast Recipe:
- The wet rub can be made up to a week in advance. The meat can be tied and seasoned up to two days in advance.
- Remove the roast from the refrigerator an hour before you plan to cook it.
- Use a calibrated meat thermometer to check the internal temperature of the meat.
- Unlike most recipes, this one uses a relatively low temperature. This keeps the roast juicy and tender.
- Potatoes are a natural side dish – I love serving this roast with Easy Cheesy Potato Casserole or Potatoes Hashed in Cream.
Beef Recipes you can sink your teeth into!
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, onion powder and 2 Tablespoons canola oil 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 if tying the roast ahead of time.
- 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 high heat.
- Let the pan heat until the oil begins to shimmer.
- Reduce the heat to medium high and add the roast. 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.
- Spoon the wet run 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.
- The rub can be made several hours in advance. Since the rub uses freshly ground coffee, I don’t recommend making it several weeks in advance since coffee loses much of it’s flavor after being ground.
- If you are serving more than 6 people I would recommend buying several roasts rather than 1 large one. The larger the roast the longer it takes to cook!
- Don’t be tempted to increase the oven temperature to speed up the cooking. “Low and slow” is the key to keeping this roast tender!