Help with sirloin roast

susytwo

14 years ago

A while ago we bought a 1/4 cow and we're finally starting to get down to the last packages of it.

Today I pulled out of the freezer a package marked Sirloin Roast. Not Sirloin Tip, or Top Sirloin. Just Sirloin Roast.

I'm not sure whether I should be slow roasting this, or if I should high-heat it to med-rare. What would you do?

Should I be able to identify the quality of the roast by looking at it?

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Comments (7)

dgkritch
14 years ago
It's the perfect pot roast!
Slow cooked (covered) with potatoes, onions and carrots.
Yum!
Sear it first if you like.

If it were me, I'd toss it in the crockpot, but then I'm at work all day. Even on a weekend, I'm not crazy about having the oven on for an extended time.

Cook to about 125 for rare, 140-145 for medium. Let it stand for at least 20 minutes before slicing.

Deanna
User
14 years ago
One of my favourite roasts is a Sirloin.

Roasted on high heat (500 F) and served rare. I take it out of the oven when the temperature is between 112 and 115ÃÂ°F and let it rest. Temperature will go up to 118 to 125ÃÂ°F.

This cut needs to be cooked either rare/medium rare to be tender or else it needs to be cooked until it is fall apart tender.
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In the early days of our marriage (30+ years ago), DH and I both loved a good top sirloin steak. Back then, we could only afford to eat out once in a blue moon, but when we did, we got tender, juicy, tasty top sirloin steaks at restaurants. During his years in the military, we were able to buy ones that were every bit as good at the Post Commissary, which DH cooked on the grill. Yum! About 15 or so years ago, though, we began noticing the change in quality and taste so many of you have mentioned. Since then, whenever we eat steak (which is becoming more and more once in a blue moon), we either use BOGO restaurant coupons or DH buys them on sale at a regional grocery which sells the best meat in this area. But we no longer eat top sirloin. Now we eat ribeyes (my fave) and New York strips (his fave). Since I've begun marinating them with Montreal steak seasoning (which I get at big discount at BJ's warehouse store), they actually taste better here at home (DH cooking them on the grill) than at restaurants!
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wizardnm
14 years ago
I cooked a sirloin pot roast cut recently. I browned it, added lots of onion and garlic and used red wine and beef stock to braise it in. It made great gravy..

How you treat it depends on the cut.

Nancy
lindac
14 years ago
It's a 2 way roast! I think it's too good to be a pot roast....but it does make a lovely braised roast with gravy.....but it's like a bunch of sirloin steaks....not cut up. Cook it medium rare and it will be wonderful!....not as tender as a ribeye or a rolled rib...nor a beef filet....but it will be lovely!
Linda C
susytwo
Original Author
14 years ago
Thanks everyone!

This one really confused me. I wasn't sure what the best approach would be, and the internet was no help. Thanks for clearing the haze. :-)
unorthodoxepicure
14 years ago
The top sirloin roast is also one of my favorites. I'll be having a 12-14 lb. roast cut for me next weekend. I'll dry age it until Christmas, at which time it will have lost about 2-3 lbs. I'll sear it, douse it with Kosher salt and freshly ground black pepper and slow roast at 200F until medium rare. Served with a demi glace drizzle and a fork, it's one of my favorite meals of the year.

I hope to chronicle the whole process here/on my food blog.
susytwo
Original Author
14 years ago
Thank you everyone, again. I simply salt and peppered the roast and rubbed some dijon on the outside. Roasted it at 500 till it was rare. Let it rest for 20 minutes and sliced.

It was very good!

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Help with sirloin roast

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Help with sirloin roast

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