Top Sirloin Roast

Our fantastic Top Sirloin Roast is slathered in a dry brine for twenty-four hours, then roasted low and slow in the oven until super tender. Serve it sliced with gravy on top, or make delicious sandwiches.

What is a Top Sirloin Roast?

It’s a super flavorful cut of beef from the sirloin section of the steer. Although it is referred to as a “top sirloin” this specific cut is actually located towards the middle rear of the sirloin – below the tri-tip and above where sirloin steaks would be trimmed off. On a beef chart, from the front to the rear of the steer is the rib section, short loin section and sirloin section. This cut is part of the sirloin section.

As you might expect, a top sirloin roast is an excellent cut of beef, and it is relatively inexpensive compared to ribeye roasts. (For comparison, we paid $8.99 per pound for our boneless Top Sirloin roast, while a boneless ribeye roast was more than $18.00 per pound – on sale!)

Top Sirloin Roasts go by several other names such as spoon roast, honeymoon roast, and butcher’s cut. They usually come BRT (boned, rolled and tied) but occasionally they are not tied, leaving it up to you to tie and prepare at home.

Because this is a lean cut of beef, it is best suited for slow roasting – as we did in our recipe below.  We started with a twenty-four-hour dry brine that helps to both tenderize the beef and impart delicious flavors. Then, we slow-roasted the beef in the oven for two hours until super tender.

• It’s a budget-friendly cut of beef with delicious flavor.
• The oven does most of the work – cooking it low and slow until the roast becomes super tender.
• We include a delicious gravy to serve alongside your top sirloin roast. It’s made with some beef drippings for added flavor.

• Top Sirloin Roast – Also sometimes labeled by the butcher as a spoon roast, honeymoon roast, or butcher’s cut – choose a 5-pound roast for this recipe.
• Dry Brine – Seasonings including kosher salt, freshly ground black pepper, fresh parsley, thyme, and rosemary.
• Aromatics (For Roasting) – Including carrots, onion, celery, butter, olive oil, and more fresh parsley, thyme, rosemary, salt and pepper.
• Beef Stock
• Olive Oil
• For the Gravy – Pan drippings, plus beef stock, butter, all-purpose flour, and gravy browning/seasoning sauce (such as Kitchen Bouquet or Gravy Master).

1. Prepare dry brine and rub on roast. Place in zipper seal bag and let sit for 24 hours in the refrigerator.
2. Remove the bag from the refrigerator four hours before serving. Let the roast sit for two hours at room temperature before roasting.
3. Cut up carrot, onion, and celery and place in the bottom of the roasting pan with parsley, thyme, and rosemary.
4. Place roasting rack over the vegetables, then place the room-temperature roast on the rack.
5. Pour one cup of beef stock in the pan bottom and coat the roast in olive oil. Insert a probe thermometer into the center of the roast and set temperature to 125 degrees F.
6. Roast at 325 degrees F until the internal temperature of the roast reaches 125 degrees F. Then raise the oven temperature to 450 degrees F to crisp the outside. Remove when the internal temperature reaches 135 degrees F for medium rare.
7. When roast reaches 135 degrees F, remove the roast from the oven and place on a platter and loosely cover with foil. Let rest untouched for 15 minutes.
8. Add a second cup of beef stock to the roasting pan and over a high burner, cook and scrape to reduce the liquid to about 1 ½ cups. Pour through a strainer, reserving the liquid in a bowl. Discard the solids.
9. In a medium saucepan melt butter, add flour, and cook this for four minutes on medium. Add reserved drippings a third at a time and whisk. If it becomes too thick, dilute with a little water. Add gravy color, and taste for seasonings. Add any juice that collects under the resting roast.
10. Serve by slicing roast against the grain and serve with crispy potatoes, green beans, and gravy, or your choice of side dishes.

• Can I make Top Sirloin Roast ahead of time?  This roast is best served hot and freshly prepared. Keep in mind that the roast needs twenty-four hours to dry brine, another two hours to sit at room temperature, and two hours to roast.
• How do I store leftovers?   Store covered in the refrigerator for up to three days.
• How do I reheat leftovers? Heat individual portions in the microwave just to warm through. Don’t overheat – the beef will get tough.
• Can I freeze?  Yes, we freeze slices in vacuum-sealed bags.
• Can I make this recipe in a slow cooker? Probably. We haven’t tested this recipe in a slow cooker ourselves, so we don’t have any specific directions to share or timing. (We personally prefer the taste and texture of oven-roasted beef and the slow cooker will take far longer than the two hours it takes to make this recipe in the oven.)

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