Boneless Top Sirloin Roast
A perfect Sunday beef roast transforms boneless top sirloin into a tender, flavorful centerpiece, ideal for a festive meal.
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Instructions
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Preheat the oven to 450 F with one rack in the center and one lower.
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Pat the boneless sirloin roast dry, make slits, and insert garlic slivers.
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Combine thyme, kosher salt, pepper, and 3 tablespoons oil, then brush onto all sides of the roast.
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Lightly oil a medium roasting pan, place the roast fat-side up, and cook for 15 minutes.
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While the roast cooks, generously oil a large baking sheet, then peel and cut onions into 3/4-inch wedges, keeping root ends intact.
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Halve large mushrooms, arrange them and the onions on the baking sheet, drizzle with remaining olive oil, toss, and season with salt and pepper.
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Reduce oven heat to 350 F, place the vegetable pan on the lower shelf, and continue roasting beef for 50-60 minutes until 130-135 F internal temperature is reached.
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Roast vegetables for 50-60 minutes, stirring every 15 minutes, until browned and charred; continue roasting if needed after beef is removed, then tent to keep warm.
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Transfer the roast to a cutting board, cover loosely with foil, and rest for 20 minutes.
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Skim fat from the roasting pan, add broth and wine, scrape up browned bits, simmer to reduce by half, then swirl in butter and season.
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Slice roast 1/4-inch thick against the grain, arrange on a platter, surround with onions and mushrooms, drizzle with sauce, and garnish with watercress and optional blue cheese.