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Top Sirloin Roast - A Family Feast

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.

Yield: 10 servings 1x
Prep: 26 hoursCook: 2 hoursTotal: 28 hours


5-pound top sirloin roast (may also be called Spoon Roast, Butcher’s Cut or Honeymoon Roast on the label in the meat case at the supermarket)

Dry brine

4 teaspoons kosher or sea salt

1 1/2 teaspoons black pepper

2 tablespoons fresh parsley

1 tablespoon fresh thyme leaves

1 tablespoon fresh rosemary

2 garlic cloves


1 large carrot, diced

1 large celery stalk, diced

1 medium yellow onion, halved and diced

1 sprig of fresh rosemary

Few sprigs fresh thyme

Few sprigs fresh parsley

1 teaspoon kosher salt

1 cup beef stock or broth

3 tablespoons olive oil


1 cup beef stock or broth

2 tablespoons butter

2 tablespoons all-purpose flour

Few drops gravy color/seasoning (such as Kitchen Bouquet or Gravy Master)


  1. 28 hours before serving, place the salt, pepper, parsley, thyme, rosemary and garlic in a mini food processor and process to a paste. Rub this all over the roast and place in a gallon Ziplock bag sealed for 24 hours in the refrigerator. Be sure to dry brine for the full 24 hours to give the roast time to give up liquid, then reabsorb the seasonings.
  2. Four hours before serving, take the bag with the roast out of the refrigerator and let sit for two hours at room temperature while you prepare the other components of the meal.
  3. Two hours before serving, preheat oven to 325 degrees F.
  4. Place cut up carrot, celery, onion, rosemary, thyme, and parsley in the roasting pan and cover with a rack. Remove roast from bag and place on the rack. Rub olive oil all over the roast. Salt the top and pour one cup of broth into the pan. Place a probe thermometer into the thickest part of the roast and set the alarm to 125 degrees F.
  5. Roast until it reaches 125 degrees F, about 90 minutes or so, then increase the oven heat to 450 degrees F. Roast until the internal temperature reaches 135 degrees F for medium rare. Remove the roast to a platter and loosely cover with foil. Leave the probe in until after the beef is done resting or juices will leak out of the hole.
  6. Place the roasting pan with the vegetables on a burner over high heat and add the second cup of beef stock. Cook and scrape with a spatula (de-glaze the bottom) until reduced by half.
  7. Strain liquids over a bowl or pan and press the vegetables into the strainer to extract more liquid and flavor. Discard the solids.
  8. Spoon off any excess fat sitting on top of the pan juices.
  9. In a medium saucepan, melt butter and add flour to form a roux. Cook for four minutes on medium heat then add the reserved liquid a third at a time while whisking. If it is too thick, dilute with a little water. Add gravy color, taste for seasonings, and hold for serving.
  10. Remove the resting roast to a cutting board and slice against the grain for serving. Any liquid in the platter should be added to the gravy.
  11. Serve sliced roast beef with gravy and your choice of sides. We show ours served with crispy potatoes and green beans.

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© Author: A Family Feast
Cuisine: American Method: roasted