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Coffee and Spice Rubbed Sirloin Roast

This easy,Coffee and Spice Rubbed Sirloin Roast recipe is an ideal make ahead dinner. Slow roasted in the oven, it comes out juicy and tender.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: main dish
Cuisine: American
Servings: 6
Calories: 92kcal
Author: Nancy Buchanan

Ingredients

  • 2 Tablespoons finely ground coffee I used Starbucks Veranda blend
  • 1 Tablespoon dark brown sugar
  • 1 ½ teaspoons smoked paprika
  • ¾ teaspoon salt
  • ¾ teaspoon pepper
  • ½ teaspoon onion powder
  • 4 Tablespoons canola or other neutral flavored oil
  • 1 - 2 lb. Beef sirloin tip roast
  • salt
  • pepper

Instructions

  • 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 ½ 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 ¼ inch slices and serve.

Video

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Notes

Notes:
  1. 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. 
  2. 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! 
  3. 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! 

Nutrition

Calories: 92kcal | Carbohydrates: 2g | Protein: 0g | Fat: 9g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 291mg | Potassium: 11mg | Fiber: 0g | Sugar: 2g | Vitamin A: 245IU | Iron: 0.1mg