Herb Crusted Sirloin Roast is my last-minute entertaining save during the holiday season, like when relatives drop by unexpectedly or I decide on a whim to invite the next-door neighbors over. It’s a delicious, surprisingly tender beef roast everyone needs in their repertoire, ready from prep to plate in just under an hour – making this holiday roast winner doable for weeknights too!

Read on to learn how to cook a sirloin roast and some suggestions for what to serve on the side.

Fifteen or so years ago, I used to NEVER make a beef roast – too hard, I assumed. Well, I can’t be right all the time (ha-ha, don’t tell my husband), and realized that making the perfect beef roast in the oven is one of the easiest meals around (again, don’t tell my husband) only requiring about an hour for more tender cuts like sirloin and tenderloin. It’s a dry-heat beef cooking method, no water is used in the pan nor is it topped with a lid or foil, that would end up undesirably steaming the meat. Adding liquid and a lid ID used for less-tender roast types, like chuck roast or rump roast, that are braised or slow-cooked for hours.  However, Herb Crusted Sirloin Roast is a quick cook, done in about 35 to 55 minutes depending on exact seize and personal preference for “doneness.” 

I mention using an approximate 2-pound center cut sirloin roast (that’s our chateauloin gift if you are on Texas Beef Team). This cut can be harder to find in markets, but a tenderloin, sirloin cap roast, top sirloin roast, boneless strip roast, or tri-tip roast would make good substitutions, pick the one that fits your budget.

The herb mix for this beef sirloin roast is a blend of coarse sea salt, steak seasoning, dried oregano leaves and dried thyme. The beauty of making this east sirloin beef roast is that it only takes about 5 minutes of hands on time to mix up the herbs, pat them on the beef, and pop in the oven. After that, you can go about your business of mad-rush housecleaning for guests, or if that’s not an issue – just sit back and sip on some refreshments. 

In this easy sirloin roast recipe, I use a high-heat, low-heat approach to maximize flavor while still keeping it tender and done quickly. For the first 15 minutes, I cook at 425F to sear and lock in juices, then I drop the oven to 350F for the remaining of roast time.  There are two other keys to success when making the perfect sirloin roast. The first is using an instant-read thermometer to pull the herb beef roast out of the oven at the right time to prevent a dry, over-cooked roast. Roasts should be removed 10 to 15 F degrees BEFORE expected finished temperature. The other is to let the beef “rest” out of the oven, lightly tented with foil, for about 15 minutes. This finished off the cooking process (temperatures will continue to rise about 7 to 15 degrees) and lock in juices. Cut into your roast too early, it will be “less done” than you thought and valuable juices (you want to keep in the roast) will be wasted, running out all over the place. 

As suggested by Beef Loving Texans, here are the temperature guidelines for the beef roast doneness. I recommend Medium-rare, but recognize that others have their own preferences. BTW, remember to insert thermometer into thickest, center part of roast:

• Medium Rare: Remove from oven at 130F to 135F, with post-rest final temperature reaching 145F
• Medium: Remove from oven at 145F to 150F, with post-rest final temperature reaching 160F
• Well Done: Remove from oven at 155F to 160F, with post-rest final temperature reaching 170F

I feel obligated to say this Herb Crusted Sirloin Roast recipe is friendly for diets including Paleo, keto, Whole30, GAPS and others. As per the beef, it’s a nutrient-dense protein (oh hello, those of you needing more Iron) and offers about 26 grams protein per 4-ounce serving – plus only approximately 150 calories, 5g fat and 0g carb.

Looking for some healthy sides to serve with the perfect sirloin roast? Here are some easy ideas:

Roasted Balsamic Red Onions & Brussels Sprouts:Slow-roasting makes red onions AMAZING, so mellow and sweet — the perfect pairing for Brussels sprouts . . . and roast!

Sweet Potato Grits: Packs a whallop of comfort and yumminess, while making a Southern girl so happy!

Sweet Potato Cauliflower Mash: One of the most popular recipes on my site and viral on pinterest, I think it has an official fan club. Lol, it should — it’s delicious.

Truffle & Thyme Mushroom Quinoa:Ooh the hints of truffle and mushroom go so well with beef — total umami taste!

Turmeric Quinoa & Cauliflower Rice:A little extra veggie snuck in with riced cauliflower and turmeric for a rich, earthy taste (plus anti-inflammatory properties).

4.85 from 13 votes

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Herb Crusted Sirloin Roast | Paleo, Keto, Whole30

Prep Time

5 mins

Cook Time

40 mins

resting

15 mins

Total Time

45 mins

 

Course: dinner, entree, holiday, meal prep

Keyword: beef, christmas, holiday, keto, paleo, sirloin, tenderloin

Servings: 8 servings

Calories: 150 kcal

Ingredients

• 1 approximate 2lb. center-cut sirloin roast chateauloin*, or tenderloin
• 2 tablespoons coarse sea salt
• 2 tablespoons steak seasoning blend
• 3 teaspoons dried oregano leaves
• 2 teaspoons dried thyme leaves

Instructions

1. Heat oven to 425°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
2. Place roast, fat side up, in shallow roasting pan. Do not add water or cover. Roast in 425°F oven for 15 minutes before reducing heat to 350°F and roasting for an additional 25 to 45 minutes.
3. Roast will be done when instant-read thermometer (inserted into middle of thickest portion of roast) reaches desired temperature, 135°F for medium rare; 145°F for medium.
4. After roasting, transfer roast to carving board; tent loosely with aluminum foil. Let rest 10 to 15 minutes.
5. Carve roast into slices; season with salt and pepper, as desired.