Herb-Crusted Sirloin Roast

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 6
★★★★★
Be the First to Review!

Welcome to a flavor-packed journey with our Herb-Crusted Sirloin Roast! This dish combines the richness of a prime cut with a fragrant herb crust and a savory wine sauce, making it perfect for a special occasion or a cozy dinner.

Ingredients for Herb-Crusted Sirloin Roast

The star of the show is a 3-pound sirloin roast, known for its tenderness and flavor. A drizzle of olive oil helps the seasonings adhere and keeps the roast moist. Generous sprinkles of sea salt and black pepper enhance the natural flavors. Freshly chopped rosemary and thyme form a fragrant crust along with minced garlic. A large onion, quartered, adds sweetness and depth to the pan juices. The beef broth and red wine create a rich, aromatic sauce. Finally, a touch of Dijon mustard for a subtle tang that lifts the whole dish.

Tips & Tricks

  • Let the roast sit at room temperature for 30 minutes before cooking for more even cooking.
  • Use a meat thermometer for precision; it’s the best way to avoid overcooking.
  • To make slicing easier, use a sharp carving knife and cut against the grain.
  • For a thicker sauce, reduce the pan juices on the stovetop after roasting.

Serving Suggestions

This roast pairs wonderfully with creamy mashed potatoes or a light, crisp salad to balance the richness. Steamed green beans or roasted carrots would also complement the flavors perfectly. For a touch of indulgence, serve with a side of crusty bread to soak up the delicious sauce.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, you can use dried herbs; just use about half the amount as they are more potent.
What if I don't have red wine?
You can substitute with more beef broth or use a splash of balsamic vinegar for depth.
How do I store leftovers?
Wrap the slices tightly in foil or store in an airtight container in the fridge for up to 3 days.

Herb-Crusted Sirloin Roast Recipe Walkthrough

Preheat your oven to 450°F (230°C). While it’s heating up, take your sirloin roast and rub it all over with olive oil, making sure it's well-coated. Sprinkle the sea salt and black pepper generously over the surface, patting it in gently with your hands.

In a small bowl, combine the rosemary, thyme, and garlic, mixing them well. Press this herb mixture onto the roast, ensuring it adheres to the surface. It should form a fragrant, even crust.

Place the quartered onion in the bottom of a roasting pan, and set the herb-crusted roast on top. This will allow the flavors to mingle beautifully as it cooks.

Pour the beef broth and red wine into the pan, surrounding the roast but not pouring directly over it to keep the crust intact. Next, spread a thin layer of Dijon mustard on top of the herb crust for an extra flavor boost.

Pop the pan into your preheated oven for 15 minutes to sear the outside. This initial high heat helps create a crusty exterior. After 15 minutes, reduce the oven temperature to 325°F (165°C) and continue roasting for 1 to 1.5 hours. Keep an eye on it and check for an internal temperature of 135°F (57°C) for a perfect medium-rare.

Once done, remove the roast from the oven and let it rest for about 15 minutes before slicing. This resting period is crucial for the juices to redistribute, ensuring a moist and tender slice.

Why You'll Love This Recipe

  • Aromatic herbs create a beautiful, crusty exterior.
  • The combination of red wine and beef broth keeps it juicy and flavorful.
  • Simple steps yield a restaurant-quality roast at home.
  • Perfectly balanced with a hint of Dijon mustard.
  • Minimal prep work yet looks impressive on the plate.

Ingredients

3 lbs sirloin roast
2 tbsp olive oil
1 tbsp sea salt
1 tbsp black pepper
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
4 cloves garlic, minced
1 large onion, quartered
2 cups beef broth
1 cup red wine
1 tbsp Dijon mustard

Step-by-step Instructions

1. Preheat oven to 450°F (230°C).
2. Rub the sirloin roast with olive oil, sea salt, and black pepper.
3. Mix together rosemary, thyme, and garlic, then press the mixture onto the roast to form an herb crust.
4. Place the onion quarters in a roasting pan and set the herb-crusted roast on top.
5. Pour the beef broth and red wine into the pan around the roast.
6. Spread Dijon mustard on top of the herb crust for added flavor.
7. Roast in the preheated oven for 15 minutes, then reduce the temperature to 325°F (165°C) and continue roasting for 1 to 1.5 hours, or until internal temperature reaches 135°F (57°C) for medium-rare.
8. Remove from the oven and let rest for 15 minutes before slicing.

Ratings and Comments

Thank you for your rating!