Beef Sirloin Roast with Garlic Kosher Salt Black Pepper

I love to serve this roast cold as well as hot and if you want to serve cold it will be best to cook the day before and allow it to chill overnight. A simple mayo and mustard sauce is terrific with this, recipe follows.

Stick a few garlic cloves in the roast. It adds a nice flavor right through all the meat. Simply, use a paring knife to spear into the roast about 1 1/2 to 2 inches.  Press a garlic clove into each of the slots in the meat. For a 5-6 pound top sirloin roast, I use 6-8 garlic cloves.

Wine match: Cold beef takes on a different taste profile than warm and if you’re using the mayo & mustard sauce, a full bodied Pinot Noir with work nicely with this roast. Serving warm with a nice mushroom sauce, I’d look to Merlot.

Note: If serving warn then use the following as a sauce base:

The bottom of the roasting pan will have a lot of beef juice and fat, perfect for making gravy. Pour the juices into a glass measuring cup or a degreaser pitcher if you have one, then add a bit of water or wine to the pan and heat on a burner to deglaze, hold until you remove the fat from the juices and then add together. Use this as your base for a lovely gravy, or sauce.


Advanced prep required

  • 1 ¼ cups mayonnaise
  • ½ cup Dijon mustard
  • 1 tsp. dry mustard
  • 1 Tlbs. Worcestershire sauce
  • 1 Tlbs. Fresh lemon juice

Mix all the ingredients together in a small bowl. Refrigerate for at least a day to allow the flavors to develop. (The sauce can be refrigerated for up to 2 weeks)

Beef Sirloin Roast with Garlic Kosher Salt Black Pepper


  • 5-6 pound choice top sirloin roast
  • 2 tablespoon / Kosher salt
  • 1 tablespoon / fresh cracked black pepper
  • 1 teaspoon / oregano
  • 1 tablespoon / ground fennel


  1. Rub the roast with some olive oil then rub the seasoning all over the roast. salt, cracked black pepper, thyme and oregano, fennel all blend to give the perfect seasoning for the roast.
  2. Preheated your oven 450F. Place the meat on a rack in a roasting pan and cook uncovered for 15 minutes at 450F.
  3. Then, without opening the oven door, turn the heat down to 325F. Now, cook the roast until the internal temperature of the meat is 120F. Remove from oven and tent with foil and maybe even a dish towel. Let it rest for 20 minutes and temp will come up to 125 degrees for a medium rare roast.
  4. For a 5-6 pound roast I find the total cooking time is around 3 hours. But, every oven is different and roasts vary in weight and shape, so instead of cooking for a certain length of time, it is much better to use an instant thermometer to check at the end of cooking time or even better a probe type that sends the temp to a remote reader so you know when it’s really done.
  5. At this point if serving cold cover the roast and chill, overnight is best, then thinly slice and maybe roll each piece and plate for service.