When I was in my very early twenties, I used to go with a friend of mine to his parents’ house for dinner once in a while. She would serve an amazingly tender and juicy sirloin roast beef with marvelous potatoes, crisp salad, crusty rolls and delicious pan juice on the side.
For years I’ve been making sirloin roast beef recipes and serving them to my family, but hadn’t quite captured the flavor from those meals… until now. If you are looking for the perfect Sunday roast, this is it, you’ve found it. If you like roasts, then you’ll love my juicy sirloin pork roast too!
When I received the cookbook Sunday Roasts, written by Betty Rosbottom I immediately started thumbing through it. I made it through 10 pages or so then went back to the beginning and started jotting down the page numbers of each recipe I wanted to try. There’s the Old Fashioned Pot Roast on page 18 that uses a chuck or arm roast that I will definitely be making. Then there’s the Rolled Flank recipe on page 30 and the Bistro Roast Chicken on page 92 that I can’t wait to try! There are quite a few more, but I chose the cover recipe as my first experiment. This recipe uses a sirloin tip roast which I already had in the freezer. If you love roasts, I highly recommend this book!
Let me just say that this roast recipe is truly amazing. It’s right up there in the favorites, along with my To Die for Pot Roast for the slow cooker. Mouth watering, full of flavor, juicy and tender. The best part is that because sirloin is a tender cut, it only needs about an hour in the oven. Figure a couple hours before eating dinner to prep everything and to allow for resting time for the roast.
Along with the roast you’ll make some delicious vegetables, I added potatoes to the recipe for us and have included that in the printable version below. Toss them with olive oil and fresh herbs, mmm!
I also used my new Frigidaire Symmetry Double Oven to make this roast and chose to use the True Convection option. There’s a convection bake and convection roast option on this range (sweet!). I haven’t had a convection oven since I lived in Vegas, so it is such a welcome option to have again! Convection allows the heat in the oven to circulate making for more efficient, and faster roasting. I used the convect convert pad to convert this recipe temperature to a convection temperature. Worked like a dream!
I left my sirloin roast in for exactly one hour only because it was still pretty cold in the center. Your best bet is to start with your roast at room temperature for optimal results.
The recipe in the book is accompanied by roasted red onions and mushrooms and topped with sliced blue cheese. However, not being a fan of blue cheese and wanting some potatoes, I adapted the vegetables a bit by reducing the number of onions and mushrooms and adding some quartered small red potatoes. Enjoy!